Description
This Mediterranean Macaroni Salad is a fresh, vibrant twist on classic pasta salad, featuring crisp veggies, tangy feta, briny olives, and a zesty dressing. Perfect for picnics, potlucks, or meal prep.
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook elbow macaroni according to package directions until al dente. Drain and rinse under cold water.
- Prepare vegetables: halve cherry tomatoes, dice cucumber and bell pepper, finely chop red onion, slice olives.
- In a large bowl, combine cooled macaroni, vegetables, olives, feta, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss until evenly coated.
- Chill for at least 30 minutes before serving to meld flavors.
Notes
- Chill time enhances the flavor—make ahead if possible.
- Substitute feta with goat cheese or mozzarella pearls for variation.
- Use gluten-free pasta for a gluten-free version.
- Drizzle with extra olive oil and vinegar if salad seems dry after refrigeration.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
