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Mediterranean Pasta Salad

By The Almond Eater


1 lb. your favorite pasta

1 1/2 cups cucumber sliced

1 cup California Sun Dry sun-dried tomatoes julienne cut

1 cup grape tomatoes sliced

1/2 cup kalamata olives

1/2 cup red onion sliced

1/4 cup feta cheese

Optional: 1 cup arugula or spinach


For the dressing:

1/4 cup olive oil

1/4 cup lemon juice

2 tbsp fresh parsley chopped

Salt and pepper


Cook pasta as you normally would. While the pasta is cooking, slice the veggies. Once pasta is done, drain it and place it in a large bowl. Then, add the cucumber, tomatoes, sun-dried tomatoes, olives, onion, feta cheese, and lettuce and stir to combine.

Whisk dressing ingredients together, then pour over salad and stir until salad is coated. Cover the bowl and place it in the refrigerator until pasta has cooled down, or until ready to serve.



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