Crazey Seashell Salad
Dive into the vibrant flavors of the Mediterranean with this Crazey Seashell Salad—a colorful, refreshing recipe perfect for summer gatherings or a quick weeknight meal. This zesty pasta salad features tender shell pasta tossed with juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, tangy red onion, and briny black olives, all brought together by creamy crumbled feta cheese and a drizzle of homemade lemon-herb dressing. With a delightful combination of fresh parsley and a touch of honey for balance, this chilled salad is a satisfying blend of textures and bold flavors. Ready in just 30 minutes and packed with wholesome ingredients, it’s an ideal side dish or light lunch that pairs beautifully with grilled meats or crusty bread. An easy-to-make crowd-pleaser, this recipe is a must-try for pasta salad lovers!
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Recipe Information
Ingredients
- 300 grams small shell pasta
- 200 grams cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 0.5 red onion
- 100 grams black olives (sliced)
- 100 grams feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package instructions, usually about 8–10 minutes. Drain the pasta and rinse it under cold water to stop the cooking. Set aside to cool completely.
While the pasta is cooling, prepare the vegetables: slice the cherry tomatoes in half, peel and dice the cucumber, dice the red bell pepper, and finely chop the red onion.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, sliced black olives, and crumbled feta cheese.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, honey, dried oregano, salt, and black pepper to create the dressing.
Pour the dressing over the pasta and vegetables. Toss everything together until evenly coated.
Sprinkle the chopped fresh parsley over the salad and give it one final mix.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes to let the flavors meld together.
Serve the salad cold as a refreshing side dish or a light main course. Garnish with additional parsley or feta cheese if desired.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 26.1 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
