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The Ultimate Greek Lemon Pasta Salad: Your New Summer Staple

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This Tropical Berry Smoothie Bowl is the ultimate refreshing breakfast that tastes like a vacation in a bowl! Quick and easy to make, this thick and creamy smoothie is packed with antioxidants from frozen berries and a tropical twist of pineapple and mango. Perfect for those warm spring and summer mornings, it’s a healthy vegan breakfast that’s ready in just 5 minutes. Customize it with your favorite toppings like toasted coconut, chia seeds, and fresh kiwi for the perfect crunch!

Ingredients

Salad Ingredients

  • 12 ounces dry pasta (Farfalle/Bow-tie is recommended)

  • 1 English cucumber, diced

  • 1 pint cherry or grape tomatoes, halved

  • 2/3 cup sliced Kalamata olives

  • 4 ounces crumbled feta cheese

  • ½ medium red onion, peeled and thinly sliced

Lemon-Herb Vinaigrette Ingredients

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 tablespoon freshly-squeezed lemon juice

  • 2 teaspoons dried oregano, minced

  • 1 teaspoon honey (or preferred sweetener)

  • 2 small garlic cloves, minced

  • 1/4 teaspoon freshly-cracked black pepper

  • 1/4 teaspoon salt

  • Pinch of crushed red pepper flakes

Instructions

To Make The Mediterranean Pasta Salad

  • Cook the Pasta: Boil the pasta in a large stockpot of generously-salted water until it reaches an al dente texture, following the specific instructions on the package.

  • Cool and Rinse: Once cooked, drain the pasta and rinse it under cold water for approximately 20-30 seconds until it is no longer hot.

  • Combine Ingredients: Move the cooled pasta to a large mixing bowl.

  • Add Fresh Produce: Incorporate the diced cucumber, halved cherry tomatoes, sliced kalamata olives, crumbled feta cheese, and thinly sliced red onion into the bowl.

  • Dress the Salad: Drizzle the prepared lemon-herb vinaigrette evenly over the mixture.

  • Toss and Coat: Gently toss all ingredients together until they are thoroughly and evenly coated with the dressing.

  • Serve: You can serve the salad immediately, adding a garnish of extra feta cheese and freshly cracked black pepper if you like.

To Make The Lemon-Herb Vinaigrette

  • Whisk to Combine: Place all the vinaigrette ingredients into a small bowl and whisk them together until the mixture is fully combined.

Notes

  • Storage: This is a perfect make-ahead summer side dish. Store it in an airtight container in the fridge for up to 3–5 days. If the pasta seems a bit dry the next day, simply add a tiny squeeze of fresh lemon juice or a teaspoon of olive oil to refresh it.

  • Customization: * Add Protein: To make this a full meal, toss in grilled chicken, shrimp, or a can of rinsed chickpeas.

    • Add Greens: For extra nutrients, stir in a handful of baby spinach or arugula just before serving.

    • Swap the Cheese: If you aren’t a fan of feta, crumbled goat cheese or shaved Parmesan make excellent substitutes.

Find it online: https://www.endrecipes.com/greek-lemon-pasta-salad/