Mediterranean Pasta Salad with Arugula and Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with fresh arugula, cucumber, tomato, avocado, and feta tossed in a lemon vinaigrette. Perfect for picnics and potlucks, and even better made the day before.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 oz farfalle (bowtie) pasta
- 3 cups chopped fresh arugula
- 1/2-3/4 English cucumber
- 1 cup diced tomato
- 1 avocado
- 1/2 cup crumbled feta cheese
- 2-3 TBSP fresh chopped parsley ((optional))
- 1/4 cup avocado oil
- 1/4 cup fresh lemon juice ((via 1-2 large lemons))
- 1/4 tsp lemon zest (plus extra to taste)
- 2 TBSP plain dijon mustard
- 2 cloves garlic, freshly. minced
- 1/4 tsp dried oregano leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18m
- Cook
- 12m
- Sodium
- 275mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.