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Horiatiki Pasta Salad

Delicious Horiatiki Pasta Salad for Fresh Mediterranean Flavor

Try this Horiatiki Pasta Salad that combines fresh veggies, feta cheese, and olive oil for a vibrant Mediterranean dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Short Pasta opt for gluten-free pasta for a lighter option
  • 1 English Cucumber can swap with Persian cucumber
  • 2 Roma Tomatoes grape tomatoes work beautifully
  • 1 Medium Bell Pepper consider shredded carrots for a different touch
  • 0.5 small Red Onion soaking it in water mellows its intensity
  • 0.5 cup Kalamata Olives substitute with black olives for a milder taste
  • 0.75 cup Crumbled Feta Cheese goat cheese can be a delightful alternative
  • 0.25 cup Chopped Parsley basil provides a lovely twist
  • 0.25 cup Chopped Dill feel free to omit if you prefer not to use dill
For the Dressing
  • 0.67 cup Olive Oil choose high-quality extra virgin for optimal flavor
  • 3 tbsp Lemon Juice adjust to suit your personal preference
  • 3 tbsp White or Red Wine Vinegar apple cider vinegar makes a great substitute
  • 1 tbsp Honey maple syrup is a great vegan alternative
  • 1 tbsp Dijon Mustard works as emulsifier and flavor enhancer
  • 2 cloves Garlic garlic powder can be used if you’re out of fresh
  • 1 tsp Dried Oregano elevates the salad with authentic Mediterranean essence
  • 1 tsp Dried Basil complements fresh herbs
  • 0.5 tsp Salt adjust according to your palate
  • 0.5 tsp Coarsely Ground Black Pepper adds a warm, spiced note

Equipment

  • large pot
  • mixing bowl
  • colander
  • whisk

Method
 

Preparation Steps
  1. Cook the pasta by boiling salted water and adding the short pasta. Cook until al dente, usually around 8-10 minutes, then drain and rinse under cold water.
  2. Prepare vegetables by washing and chopping the cucumber, tomatoes, bell pepper, and finely chopping red onion.
  3. Combine cooled pasta, chopped cucumber, tomatoes, bell pepper, and onion in a large bowl. Add Kalamata olives and feta cheese.
  4. Whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, minced garlic, oregano, basil, salt, and pepper in a separate bowl.
  5. Pour the dressing over the pasta mixture and toss to coat.
  6. Fold in chopped parsley and dill just before serving.
  7. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 350mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For the best flavor, allow the salad to chill for at least 30 minutes. Taste the dressing before combining and adjust lemon juice or honey levels as needed.

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