Linguini Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Linguini Salad is the perfect balance of hearty pasta and crisp veggies. Tender linguini is tossed with juicy cherry tomatoes, crunchy cucumber, vibrant red bell pepper, and salty black olives, all enhanced by a zesty homemade vinaigrette made with extra virgin olive oil, fresh lemon juice, and red wine vinegar. Chopped parsley and fragrant basil add an herbaceous touch, while optional crumbled feta cheese provides a creamy finish. Quick to prepare in just 25 minutes, this chilled pasta salad is ideal for summer picnics, potlucks, or as a refreshing side dish to grilled meats or seafood. Packed with fresh ingredients and bold flavors, this easy linguini salad is sure to become a go-to recipe for any occasion.
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Recipe Information
Ingredients
- 300 grams Linguini pasta
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Black olives, sliced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 0.25 cup Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Red wine vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Crumbled feta cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add linguini pasta and cook according to package instructions until al dente, typically 8–10 minutes.
While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, slicing the red onion, and chopping the parsley and basil.
Drain the pasta and rinse under cold water to cool it down completely. Allow it to drain thoroughly.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, parsley, and basil.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the pasta and vegetables, tossing thoroughly to coat everything evenly.
If desired, gently fold in the crumbled feta cheese for added creaminess and flavor.
Taste and adjust the salad for seasoning, adding more salt, pepper, or lemon juice as needed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a light main dish or as a side to complement grilled meats, seafood, or fresh bread.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4675 mg | 203% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 21.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1959 mg | 42% | |
*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.
