Averie Cooks · by Averie Sunshine★ 4.5 (2)

Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: mediterranean
Ingredients: 1 pound fusili pasta (or other short pasta such as rotini, penne, ziti, or wheels); 1 English cucumber (diced into small chunks); 1 pint cherry or grape tomatoes (halved if desired (or regular or Roma tomatoes, diced into small chunks)); 1/2 of a large red onion (sliced vertically into thin strips); 2/3 cup black Kalamata olives (pitted (from a 3.8-ounce can sliced olives, drained)); 1/2 cup green olives (pitted and halved); 1/2 cup crumbled Feta cheese (or more if desired (I used fat free crumbles)); 1/3 cup olive oil (plus more for final drizzling if desired); 2 to 3 tablespoon red wine vinegar or balsamic vinegar (balsamic is stronger and will give more bite); 2 to 3 tablespoons lemon juice; 2 tablespoons honey (or to taste); 1 rounded tablespoon prepared Dijon mustard (such as Grey Poupon); 1 teaspoon dried oregano; 1 teaspoon kosher salt (plus more to taste); 3/4 teaspoon freshly ground black pepper (or to taste); Fresh basil and/or mint (for garnishing as desired (or add about 1/4 cup finely chopped basil or mint for more intense flavor))

NUTRITION · PER SERVING25M COOK

CAL 17%·PRO 18%

CARBS 41G48% OF CAL

6G FIBER28G OTHER8G TOTAL SUGAR

FAT 16G42% OF CAL

2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Mediterranean pasta salad with tomatoes, cucumbers, olives, feta, and a balsamic vinaigrette. Fresh and versatile, ready in 25 minutes.

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Ingredients

serves 8

1 pound fusili pasta (or other short pasta such as rotini, penne, ziti, or wheels)
1 English cucumber (diced into small chunks)
1 pint cherry or grape tomatoes (halved if desired (or regular or Roma tomatoes, diced into small chunks))
1/2 of a large red onion (sliced vertically into thin strips)
2/3 cup black Kalamata olives (pitted (from a 3.8-ounce can sliced olives, drained))
1/2 cup green olives (pitted and halved)
1/2 cup crumbled Feta cheese (or more if desired (I used fat free crumbles))
1/3 cup olive oil (plus more for final drizzling if desired)
2 to 3 tablespoon red wine vinegar or balsamic vinegar (balsamic is stronger and will give more bite)
2 to 3 tablespoons lemon juice
2 tablespoons honey (or to taste)
1 rounded tablespoon prepared Dijon mustard (such as Grey Poupon)
1 teaspoon dried oregano
1 teaspoon kosher salt (plus more to taste)
3/4 teaspoon freshly ground black pepper (or to taste)
Fresh basil and/or mint (for garnishing as desired (or add about 1/4 cup finely chopped basil or mint for more intense flavor))

At a glance

PER SERVING · TIME 25M

CAL 17%·PRO 18%

CARBS 41G48% OF CAL

6G FIBER28G OTHER8G TOTAL SUGAR

FAT 16G42% OF CAL

2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 10m
Sodium: 878mg
Total sugar: 8g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 116mg
Calcium: 79mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 878MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Mediterranean Pasta Salad

Nutrition & ingredients

Ingredients

At a glance