Description
This Angel Hair Pasta Salad is a bright and fresh Mediterranean-inspired dish. With delicate pasta, juicy cherry tomatoes, briny olives, crumbled feta, and a tangy homemade vinaigrette, it’s a simple yet flavorful recipe that’s perfect for picnics, potlucks, or a light meal. It’s easy to prepare, customizable, and can be made ahead for added convenience.
Ingredients
8 oz angel hair pasta
1 pint cherry tomatoes, halved
1/2 cup black olives, sliced
1/4 cup fresh basil, chopped
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp freshly squeezed lemon juice
1 clove garlic, minced
Salt, to taste
Freshly ground pepper, to taste
Instructions
1. Cook the angel hair pasta in a large pot of salted boiling water for 3–4 minutes, or until al dente. Drain and rinse under cold water to cool.
2. While the pasta cools, prepare the cherry tomatoes by halving them, slice the olives, and chop the basil.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the vinaigrette.
4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, olives, and basil. Drizzle the vinaigrette over the salad and toss gently to coat evenly.
5. Sprinkle crumbled feta over the salad and give it a final toss.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be made ahead of time and stored in the fridge for 2–3 days. If it seems dry after refrigeration, simply toss it with more olive oil or a squeeze of fresh lemon juice to refresh it.
Nutrition
- Calories: 275
- Sugar: 4g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 18mg