Description
A refreshing Mediterranean salad with tender pasta, crunchy cucumbers, and sweet cherry tomatoes, bound by a zesty lemon-garlic dressing and creamy feta. Chill to let flavors meld.
Ingredients
Pasta (12 oz), uncooked, penne, farfalle, or bowtie
Cucumbers (4 large), English for crunch
Cherry tomatoes (2 cups), halved
Feta cheese (1 cup), non-animal rennet
Olive oil (1/3 cup), extra virgin
Lemon juice
Minced garlic (1 clove)
Apple cider vinegar (1 tbsp)
Dried oregano (1 tsp)
Black pepper, to taste
Instructions
Cook pasta; drain. Rinse under cold water to cool.
Peel and dice 4 cucumbers using box grater for uniform cuts.
Halve cherry tomatoes on cutting board.
Whisk olive oil, lemon juice, and minced garlic in small bowl.
Add apple cider vinegar and dried oregano; mix to combine.
Season with black pepper—test balance before tossing.
In large mixing bowl, add cooled pasta and chopped vegetables.
Stir in dressing until evenly coated.
Refrigerate 1-2 hours for flavors to develop.
Notes
Replace red wine vinegar with apple cider vinegar for non-alcoholic option.
Undercook pasta by 1 minute—residual heat finishes cooking during chilling.
Salt cucumbers for 10 minutes, squeeze out excess moisture for fresher texture.
Use room temperature feta to avoid condensation.
Balance dressing after resting; adjust lemon juice or oil to taste.
- Prep Time: 20
- Cook Time: 5
- Category: Trending
- Method: Cold preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
