Ingredients
Scale
- 1 pound pasta (rotini, fusilli, or penne work well)
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- **Secret Ingredient:** 1 tablespoon lemon zest (adds a bright, fresh flavor!)
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta quickly. Set aside to drain completely.
- Step 2: In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
- Step 3: Add the cooked pasta, sun-dried tomatoes, Kalamata olives, feta cheese, Parmesan cheese, and fresh basil to the bowl with the dressing.
- Step 4: Gently toss everything together until the pasta is evenly coated with the dressing.
- Step 5: Stir in the lemon zest (secret ingredient!). Taste and adjust seasoning as needed.
- Step 6: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- For reheating, gently toss the salad with a tablespoon or two of olive oil to prevent it from drying out.
- Serve this vibrant pasta salad as a refreshing side dish alongside grilled chicken or fish for a complete and satisfying meal.
- To intensify the lemon flavor, zest the lemon right before adding it to the salad, capturing the freshest oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American