Ingredients
8 oz (225g) pasta (like penne or farfalle)
1 large cucumber, peeled and diced
2 medium tomatoes, diced
1 small red onion, thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley or mint for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Meanwhile, prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, mustard, oregano, basil, salt, and pepper.
In a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, and red onion.
Pour the vinaigrette over the salad and toss until well combined.
Chill for 15 minutes before serving to let the flavors meld. Garnish with fresh herbs if desired.
Notes
Pasta can be cooked ahead and stored in the fridge.
Add cherry tomatoes for extra color and sweetness.
Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Stovetop + Raw
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg