Description
A vibrant and refreshing Lemon Herb Mediterranean Pasta Salad featuring al dente penne pasta tossed with fresh vegetables, kalamata olives, sun-dried tomatoes, and crumbled feta, all dressed in a zesty lemon herb vinaigrette. Perfect for a light lunch or a side dish at gatherings.
Ingredients
Scale
Pasta
- 12 ounces penne pasta, dried
Dressing
- 1/3 cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons garlic, minced
- 2 teaspoons dried oregano, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1 pinch cracked pepper, to taste
Salad Ingredients
- 4 cups Romaine or cos lettuce leaves, washed and dried
- 1 large cucumber, diced
- 1 avocado, peeled, pitted, and chopped
- 1/2 large red pepper, deseeded and cut into thin strips
- 9 ounces grape or cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup pitted kalamata olives, sliced
- 1/3 cup sun-dried tomatoes packed in oil, drained
- 5-6 tablespoons crumbled feta cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Once cooked, drain the pasta in a colander and rinse under cold running water to stop the cooking process and cool the pasta. Transfer the cooled pasta to a large mixing bowl.
- Prepare the Lemon Herb Dressing: While the pasta cooks, combine the olive oil, fresh lemon juice, red wine vinegar, water, finely chopped parsley, minced garlic, dried oregano, dried basil, salt, and cracked pepper in a large jug or bowl. Whisk thoroughly until well blended.
- Assemble the Salad: Add the washed Romaine lettuce, diced cucumber, chopped avocado, thinly sliced red pepper, halved grape or cherry tomatoes, thinly sliced red onion, sliced kalamata olives, drained sun-dried tomatoes, and crumbled feta cheese into the bowl with the cooled pasta.
- Toss with Dressing: Drizzle the prepared lemon herb dressing over the salad ingredients. Gently toss all components together until evenly coated with the dressing. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve immediately for fresh flavors, or chill briefly in the refrigerator for a cool and refreshing salad experience.
Notes
- Rinsing the pasta after cooking stops it from becoming mushy and cools it for the salad.
- Use fresh lemon juice for the best flavor in the dressing.
- You can substitute the feta cheese with a vegan alternative for a dairy-free option.
- Chilling the salad for 30 minutes enhances the flavors and makes it more refreshing.
- Adjust salt and pepper levels to taste, especially if using salted olives or feta.
