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Pasta Salad

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A vibrant and refreshing pasta salad, perfect for gatherings or a quick lunch, featuring cherry tomatoes, cucumbers, olives, and feta cheese.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil over high heat.
  2. Cook the elbow macaroni: Toss in the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
  3. Drain and rinse: Gently drain the macaroni in a colander and rinse it under cold water until cool.
  4. Prepare the vegetables: Cut the cherry tomatoes in half and place them in a large mixing bowl.
  5. Dice the cucumber: Add the diced cucumber to the bowl with the tomatoes.
  6. Chop the red onion: Finely chop the red onion and toss it into the bowl.
  7. Slice the olives: Add sliced black olives to the mix.
  8. Crumble the feta cheese: Crumble feta into the vegetable mixture.
  9. Combine the pasta: Transfer the drained macaroni into the mixing bowl.
  10. Whisk the dressing: In a small bowl, combine olive oil, red wine vinegar, and Dijon mustard with oregano, salt, and black pepper.
  11. Dress the salad: Pour the dressing over the pasta and vegetable mixture.
  12. Toss everything together: Toss gently to coat the pasta and vegetables.
  13. Garnish with parsley: Sprinkle chopped parsley over the salad and give it a final toss.
  14. Chill and serve: Refrigerate for at least 30 minutes before serving.

Notes

Great as a meal prep dish. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/pasta-salad/

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