Description
A refreshing and vibrant Mediterranean Macaroni Salad featuring tender elbow macaroni tossed with fresh cherry tomatoes, crisp cucumber, red onion, olives, and creamy feta cheese, all coated in a zesty lemon and oregano dressing. Perfect for potlucks, picnics, or as a light side dish.
Ingredients
Pasta and Vegetables
- 2 cups elbow macaroni (or any short pasta like penne or rotini)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup black or kalamata olives, sliced
- ¼ cup chopped fresh parsley (or basil)
Cheese
- ½ cup crumbled feta cheese
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard (optional for creaminess)
- 1 tsp dried oregano (or Italian seasoning)
- 1 clove garlic, minced
- Salt and pepper, to taste
Optional Add-ins
- Diced bell pepper
- Artichoke hearts
- Chickpeas
Instructions
- Cook pasta: Boil the elbow macaroni in salted water until it is al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse under cool running water to stop the cooking process and cool it down for the salad.
- Prepare dressing: In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard (if using), dried oregano, minced garlic, and salt and pepper to taste until well combined.
- Combine salad: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced olives, crumbled feta cheese, and chopped fresh parsley or basil. Add any optional add-ins like diced bell pepper, artichoke hearts, or chickpeas if desired.
- Toss with dressing: Pour the prepared dressing over the salad ingredients and gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Chill (optional): For best flavor, refrigerate the salad for at least 30 minutes to let the flavors meld and the pasta absorb the tangy dressing. This step is optional but recommended.
- Serve: Before serving, give the salad a gentle toss and garnish with extra crumbled feta cheese and fresh parsley for a bright, appetizing finish.
Notes
- Use short pasta shapes like penne, rotini, or elbow macaroni to hold the dressing well.
- Rinsing the pasta with cold water after cooking stops the cooking process and cools the pasta for salad use.
- Feel free to customize with vegetables like bell peppers, artichoke hearts, or chickpeas for extra flavor and texture.
- The salad tastes better after chilling for 30 minutes, but it can be served immediately if needed.
- Use freshly squeezed lemon juice for the best bright citrus flavor in the dressing.
