Ingredients
1 pound penne pasta
1 cup sun-dried tomatoes in oil, drained and chopped
1 cup halved cherry tomatoes
1 cup diced cucumber
1/2 cup sliced Kalamata olives
1/4 cup sliced red onion
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup capers (optional)
Instructions
Cook penne pasta according to package instructions. Drain and cool completely.
In a large bowl, combine pasta, sun-dried tomatoes, cherry tomatoes, cucumber, olives, and red onion.
Top with feta, basil, and parsley.
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, oregano, garlic powder, salt, and pepper.
Pour dressing over salad and toss to coat. Add capers if using. Chill and serve.
Notes
Substitute sun-dried tomatoes with roasted red peppers for a smoky twist.
Store in an airtight container in the refrigerator for up to 3 days.
Add grilled vegetables or chickpeas for extra protein.
- Prep Time: 20
- Cook Time: 12
- Category: Mediterranean Table
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 1000mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg