Brimming with briny olives, juicy cherry tomatoes, peppery arugula, vibrant red onion, and creamy crumbles of feta, this Mediterranean pasta salad is a fresh and flavorful taste of summer.
INGREDIENTS
- 1 pound pasta, cooked al dente and cooled
- 1 cup mixed Greek olives, pitted
- 2 cups arugula
- ½ cup chopped flat-leaf parsley
- ¼ red onion, thinly sliced and roughly chopped
- 4 ounces crumbled feta cheese
- 1 pint cherry tomatoes, halved
- 1 cup diced cucumbers
- 1 cup diced salami (optional)
Mediterranean Dressing
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
INSTRUCTIONS
- In a large bowl, whisk together the garlic powder, oregano, basil, salt, olive oil, and red wine vinegar until well combined.
- Add the cooked pasta, olives, arugula, parsley, red onion, feta, cherry tomatoes, cucumbers, and salami (if using). Toss everything together until evenly coated.
- Serve immediately or, for enhanced flavor, cover and refrigerate for at least 1 hour. This salad can be made up to 3 days in advance.
NOTES
- If preparing ahead of time, omit the arugula and add it just before serving to maintain freshness.
Nutrition Information (Per Serving)
- Calories: 321
- Protein: 8g
- Carbohydrates: 37g
- Total Fat: 16g
- Dietary Fiber: 3g
- Cholesterol: 10mg
- Sodium: 357mg
- Total Sugars: 3g
