Mediterranean Pasta Salad with Feta & Lemon-Basil Dressing - Easy Breezy Summer Salad Recipe 😎

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories and can be more affordable.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from lentils

Whole grain pasta adds fiber, while lentil pasta is high in protein.

Bring water to a boil, then season with a generous pinch of salt.

Once the water is at a rolling boil, add the pasta and cook for 8-10 minutes or until ‘al dente’ (check package instructions for more information on exact cooking times).

Once cooked, drain off hot water and rinse under cold water for 2 minutes.

In a small jar or bowl, combine the olive oil, lemon juice, mustard, salt, and pepper.

Gently whisk for 30 seconds.

Cut the cucumber into half rounds, and chop the roasted red peppers.

In a large bowl, combine cooled pasta, cucumber, onion, chickpeas, roasted red peppers.

Pour the dressing over the salad and gently toss until all ingredients are evenly coated.

Crumble some feta cheese on top, and optionally, add some fresh basil.

Let it chill in the fridge for 30 minutes or up to 2 hours.

Right before serving, add a squeeze of fresh lemon juice and top with a few sprigs of fresh basil.

Serve salad chilled with a few lemon wedges for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens