Bring a fresh and healthy side dish to your next BBQ! 

Summer Mediterranean Pasta Salad 

• 12 oz whole wheat pasta (elbows, penne, rotini, etc.) 

• 1 pint cherry or grape tomatoes, cut in half 

• 1 medium cucumber, cut into bite-sized pieces  

• 1 yellow or orange bell pepper, cut into bite sized pieces 

• 1 cup kalamata olives, sliced or roughly chopped 

• 2 green onions, sliced 

• 4 oz feta cheese crumbles 

• Small handful fresh parsley, chopped 

• Salt and pepper to taste 

 

Dressing 

• ¼ cup olive oil 

• 3 tablespoons red wine vinegar 

• 1 tablespoon freshly squeezed lemon juice 

• 1 teaspoon Dijon mustard 

• 1 teaspoon dried oregano 

• 1 clove garlic, minced 

• ½ teaspoon salt 

• ¼ teaspoon black pepper 

 

 

Directions 

1. Cook pasta according to package directions. 

1. Meanwhile, cut all vegetables as directed above. 

1. In a large bowl, combine the vegetables (except parsley). 

1. When pasta is done, rinse under cold water and place in refrigerator for 10 minutes. 

1. Place all dressing ingredients in a bowl and whisk vigorously. 

1. Combine cooled pasta with vegetable mixture, add feta and fresh parsley. 

1. Pour dressing over mixture, stir well to coat. Add salt and pepper to taste. 

1. For best results, place in refrigerator and let marinate for 1 hour, store for up to 5 days. 

 

Serve as a side dish or add some chicken or tuna and enjoy a cup for lunch! 

You can really add any vegetables you like, have on hand or what’s on sale! 

Some things to note: Whole grains provide fiber, feta provides protein, olives provide healthy fat. 

 

Servings: 10 

Nutrition per serving: 233 Calories, 10g Fat, 30g Carbohydrates, 1g Fiber, 7g Protein