Mediterranean Cherry Tomato Pasta Salad
This light and refreshing pasta salad combines the bright flavors of the Mediterranean with juicy, hydroponically grown cherry tomatoes. The salad is perfect for picnics, potlucks, or as a simple dinner side dish.
Ingredients:
- Hydroponically Grown Cherry Tomatoes: 2 cups, halved
- Pasta: 2 cups (like penne, rotini, or fusilli)
- Feta Cheese: 1 cup, crumbled
- Kalamata Olives: ½ cup, pitted and chopped
- Cucumber: 1, diced
- Red Onion: ½, thinly sliced
- Extra Virgin Olive Oil: ¼ cup
- Lemon Juice: From 1 lemon
- Garlic: 2 cloves, minced
- Dried Oregano: 1 tsp
- Salt and Pepper: To taste
- Fresh Parsley: For garnish, chopped
Instructions:
- Prepare the Pasta: Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down and stop the cooking process. Set aside.
- Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Adjust the seasoning to your liking.
- Assemble the Salad: In a large bowl, combine the cooled pasta, hydroponically grown cherry tomatoes, diced cucumber, sliced red onion, chopped olives, and crumbled feta cheese.
- Dress and Mix: Pour the dressing over the salad ingredients. Toss well to ensure everything is evenly coated.
- Garnish and Serve: Sprinkle the chopped fresh parsley on top for an added burst of color and flavor. Serve immediately, or refrigerate for a few hours to let the flavors meld together.
Tip: For an added protein boost, consider adding some grilled chicken or chickpeas to this pasta salad.
