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Mediterranean Pasta Salad

Savor Vibrant Mediterranean Pasta Salad Perfect for Potlucks

Enjoy this Mediterranean Pasta Salad, a vibrant dish that’s perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 10 oz Pasta Fusilli, rotini, or whole wheat works well; whole wheat adds a nutty flavor.
  • 1 Cucumber Diced into 1/2-inch pieces; choose seedless for less moisture and crunch.
  • 1 pint Tomatoes Halved for sweetness; cherry tomatoes are a burst of flavor.
  • 1.5 cups Spinach Roughly chopped; add just before serving for freshness.
  • 1/2 Red Onion Thinly sliced; soak in cold water for a milder flavor.
  • 1/2 cup Feta Cheese Crumble for creaminess; substitute with goat cheese for a unique twist.
  • 1/4 cup Kalamata Olives Pitted and halved; adds briny depth. Use green olives for a milder taste.
For the Dressing
  • 1/4 cup Olive Oil Extra virgin is recommended; enhances flavor with high-quality oil.
  • 3.5 tbsp Red Wine Vinegar Provides a tangy kick; balsamic can be swapped for a sweeter finish.
  • 1 tsp Dijon Mustard Adds creaminess and tang; can be omitted if you prefer.
  • 1.5 tsp Oregano Introduces an herbal flavor; fresh oregano elevates the dish.
  • 1 tsp Dried Mint Complements Mediterranean flavors beautifully; fresh mint offers a lighter note.
  • 2 cloves Garlic Minced for aroma; roasted garlic lends a subtle sweetness.
  • 1/2 tsp Salt Enhances flavors; adjust based on the saltiness of the feta and olives.
  • 1/4 tsp Black Pepper Freshly ground; adds mild heat and depth.
  • 1/8 tsp Red Pepper Flakes Provides a slight warmth; adjust to your spice preference.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Dice one cucumber, halve the tomatoes, and roughly chop the spinach. Soak the sliced red onion in cold water. Crumble the feta, halve the olives, and mince the garlic.
  2. Cook Pasta: Boil salted water, add pasta, and cook for 8-10 minutes until al dente. Drain, rinse under cold water, and let cool.
  3. Make Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Add oregano, dried mint, salt, black pepper, and red pepper flakes. Let sit to meld flavors.
  4. Combine Pasta and Dressing: In a bowl, add cooled pasta and pour the dressing over. Toss gently to coat.
  5. Add Vegetables & Feta: Incorporate diced vegetables and crumbled feta into the pasta mixture. Toss gently.
  6. Let Sit: Allow the salad to rest for 10-15 minutes before serving to enhance flavors.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For best flavor, chill before serving and keep leftovers in an airtight container for up to 4 days.

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