Description
A refreshing and vibrant pasta salad with penne, fresh vegetables, and a tangy lemon herb dressing.
Ingredients
Scale
- 12 ounces penne pasta
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 4 cups Romaine lettuce, chopped
- 1 avocado, diced
- 1 cucumber, diced
- 1/2 cup kalamata olives, sliced
- 5–6 tablespoons crumbled feta cheese
Instructions
- Boil salted water in a large pot and cook the penne pasta until al dente, approximately 8-10 minutes based on package instructions. Drain and rinse the pasta under cold water to stop the cooking process. Transfer the cooled pasta to a mixing bowl.
- Whisk together olive oil, lemon juice, red wine vinegar, garlic (if using), chopped parsley, oregano, basil, salt, and pepper in a separate bowl.
- Add the chopped Romaine lettuce, diced avocado, diced cucumber, sliced olives, and crumbled feta cheese to the mixing bowl with pasta. Drizzle the prepared dressing over the top.
- Toss all the ingredients together gently until they are evenly coated in the dressing. Serve immediately or allow the salad to chill in the refrigerator for about 30 minutes to enhance the flavors.
Notes
Best served chilled; add dressing just before serving to keep the lettuce crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg