Description
This simple pastina salad is a delicious side dish or weekday lunch! It’s packed with veggies, easy to make ahead, and perfect for meal prep!
Ingredients
Units
Scale
For the pasta salad:
- 1 cup pastina (uncooked)
- 1 tablespoon olive oil (for pasta)
- 1 cup halved cherry tomatoes
- 1/2 cup English cucumber, cut into half moons
- 1/4 cup diced red onion
- 1/3 cup crumbled feta cheese
- 1/4 cup sliced kalamata olives
- 2 tablespoons ripped parsley, stems removed
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lemon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted boiling water. Drain and toss immediately with a bit of olive oil to prevent sticking together. Allow to cool to room temperature.
- In a large bowl, add all the ingredients except the dressing and gently combine until well incorporated.
- In a small jar or bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic powder, salt, and pepper until well combined. Pour all of the dressing over the salad and gently toss until everything is coated.
- Taste and adjust the seasoning as desired. Serve right away, or chill for one hour to let the flavors develop.