Linguine Salad
Elevate your summer dining experience with this vibrant Linguine Salad, a pasta salad recipe that blends fresh Mediterranean-inspired ingredients with a zesty homemade dressing. Perfectly cooked linguine is tossed with juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, briny black olives, and aromatic parsley, making every bite a refreshing delight. The tangy dressing, made with olive oil, lemon juice, red wine vinegar, garlic, and oregano, ties it all together with its bold, zesty flavors. Quick to prepare and easy to make ahead, this chilled pasta salad is an ideal dish for picnics, cookouts, or light weeknight meals. Enjoy it as a colorful side or a satisfying main course—either way, it’s sure to impress!
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 200 grams cherry tomatoes
- 1 large cucumber
- 1 large red bell pepper
- 1 small red onion
- 100 grams black olives
- 20 grams fresh parsley
- 60 ml olive oil
- 30 ml lemon juice
- 15 ml red wine vinegar
- 1 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguine pasta according to the package instructions until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and set aside.
While the pasta is cooking, chop the cherry tomatoes in half, dice the cucumber, and dice the red bell pepper into small pieces. Thinly slice the red onion and roughly chop the black olives and fresh parsley.
In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
Place the cooked and cooled linguine in a large mixing bowl. Add the chopped tomatoes, cucumber, bell pepper, red onion, black olives, and parsley on top of the pasta.
Pour the dressing over the salad ingredients and gently toss everything together until the pasta and vegetables are evenly coated.
Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
Give the salad one final toss before serving. Garnish with additional parsley if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 32.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2417 mg | 51% | |
*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.
