Fancy Pasta or Potato Salad
Elevate your next gathering with this vibrant and versatile Fancy Pasta or Potato Salad, a fresh take on a classic side dish! Bursting with bright Mediterranean flavors, this salad combines al dente pasta (or tender potatoes for a twist) with crisp veggies like cherry tomatoes, cucumber, and red bell pepper, all tossed in a zesty lemon-herb dressing. Creamy crumbled feta and aromatic fresh parsley and basil bring a gourmet touch, while a hint of Dijon mustard and maple syrup round out the flavors beautifully. Ready in just 25 minutes, this easy yet elegant dish can be made ahead, making it perfect for picnics, potlucks, or weeknight dinners. Serve it chilled or at room temperature, and let its refreshing, zesty profile take center stage.
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Recipe Information
Ingredients
- 250 grams dry short pasta (e.g., farfalle, rotini, or penne)
- 200 grams cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 100 grams crumbled feta cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and cut the red bell pepper into small bite-sized pieces. Thinly slice the red onion.
In a small bowl, make the lemon-herb dressing by whisking together the olive oil, lemon juice, lemon zest, maple syrup or honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, and red onion. Add the crumbled feta cheese, chopped parsley, and basil.
Pour the dressing over the pasta salad and gently toss everything together until well combined.
Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 386 mg | 8% | |
*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.
