Ingredients
12 oz penne pasta
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted
1 cup cherry tomatoes, halved
1/2 English cucumber, chopped
1/4 red onion, thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10–12 minutes. Drain and let cool slightly.
In a large serving bowl, combine cooled pasta, crumbled feta cheese, kalamata olives, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
Pour the dressing over the pasta salad and toss to combine evenly.
Cover and refrigerate for at least 30 minutes if time permits, allowing the flavors to meld before serving.
Serve chilled or at room temperature.
Notes
For a vegan version, use a plant-based feta substitute.
This pasta salad can be made up to a day in advance. Serve at cool room temperature.
Add grilled chicken or shrimp for a protein-packed main dish.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Stirring
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg