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Mediterraner Nudelsalat Rezept
Elle

Mediterranean Pasta Salad

4 from 2 votes
This classic Mediterranean pasta salad gets a Greek twist with feta, olives, capers, and Greek-style salad dressing (no mayo!). Easy, make ahead recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 575

Ingredients
  

For the salad:
  • 1 1/2 cups dry orzo pasta (250 g)
  • 2 small zucchini, diced (250 g)
  • Drizzle of olive oil
  • Sea salat and freshly ground pepper, to taste
  • 1 pointed bell pepper or sweet bell pepper, diced
  • 350 g cherry tomatoes, halved or quartered
  • 1 small red onion, finely diced
  • 50 g Kalamata olives, seeded and sliced
  • 1 tablespoon capers, drained and rinsed, chopped coarsely
  • 1 generous handful fresh flat-leaf parsley, finely chopped
  • 1 handful basil, slivered, plus more for garnish
  • 150 g feta cheese, crumbled (or more)
For the dressing:
  • 4 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon Mustard
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground pepper, to taste
  • 6 tablespoons extra-virgin olive oil

Instructions
 

  1. In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and rinse under cold water; drain again.
  2. Meanwhile in a non-stick skillet heat a small drizzle of olive oil over medium-high heat. Add the zucchini, season with salt and pepper and sauté until fragrant, about 2-3 minutes. Transfer to a large salad bowl. NOTE: I cook the zucchini just ever so slightly, and remove it from the heat before it starts to really soften.
  3. Using a small bowl, make the dressing by whisking together the red wine vinegar, lemon juice, dijon mustard, garlic, dried oregano, salt, and black pepper until combined. While whisking, slowly add oil until fully combined.
  4. Add the orzo to the salad bowl with the zucchini, along with the red pepper, tomatoes, onion, olives, capers, and parsley. Pour over the dressing and toss until well combined. Add the basil and crumbled feta cheese and gently toss again to incorporate.
  5. Taste and adjust seasonings, if needed. Garnish with additional basil leaves and serve. Enjoy!

Nutrition

Calories: 575kcal

Notes

  • If preferred, zucchini can be replaced with thin-skinned cucumber (seeded and diced).
  • If making ahead, add the fresh basil just before serving.
  • The salad will keep well in a sealed container for 3-4 days in the fridge. Feel free to revive flavours a little by adding a squeeze of lemon juice.
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