Ingredients
Scale
- 8 ounces small pasta (such as orzo or ditalini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the pasta, tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Spoon the pasta salad into mini cups or nests made from hard-boiled eggs.
- Serve immediately or chill for 30 minutes before serving to enhance the flavors.
Notes
- Great for picnics and potlucks.
- Can substitute any vegetables to your liking.
- Make ahead of time; flavors will develop as it sits.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg