Mediterranean Pasta Salad with Lemon Herb Dressing
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Foolproof Living · by Aysegul Sanford★ 5.0 (1)

Mediterranean Pasta Salad with Lemon Herb Dressing

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 30%
CARBS 67G56% OF CAL
6G FIBER55G OTHER6G TOTAL SUGAR
FAT 18G35% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cold pasta salad loaded with vegetables, olives, artichoke, and fresh herbs in a bright lemon dressing. Light, refreshing, and even better the next day.

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Nutrition & ingredients

Ingredients

serves 6
  • 8 oz dry pasta (farfalle, fusilli or rotini)
  • 3 Persian cucumbers (or 1 English cucumber - peeled and sliced thinly)
  • 1 ½ cups cherry tomatoes (quartered)
  • 2/3 cup black olives (such as Kalamata olives sliced or chopped - 3 oz.)
  • 1 cup roasted red peppers (sliced and drained (or cut into small strips) (I use jarred))
  • 1 cup marinated artichoke hearts (quartered and drained (7 oz after drained))
  • 3 scallions (thinly sliced)
  • 2 cups arugula (or baby spinach - washed and dried)
  • 4 oz. feta cheese (crumbled )
  • 3 tablespoons lemon juice (or red wine vinegar)
  • 1 clove garlic (minced)
  • ½ teaspoon Dijon mustard
  • ½ teaspoon fresh oregano (finely chopped – or ⅛ teaspoon dried oregano)
  • ½ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon ground black pepper
  • ¼ cup extra virgin olive oil
PREP
15M
SODIUM
612MG
ESTIMATE
COMPLETE

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