Name: Lemon Garlic Pasta Salad With Herb Feta Crumble
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 250g (9oz) Fusilli or Rotini Pasta: Short pasta shape for holding dressing.; 1L (4 cups) Water: For cooking pasta.; 1 Tbsp (15g) Salt: For seasoning pasta water.; 60ml (4 Tbsp) Extra-Virgin Olive Oil: Base of the vinaigrette.; 30ml (2 Tbsp) Fresh Lemon Juice: For zesty flavor.; 1 tsp Lemon Zest: Adds intense lemon aroma.; 2 Cloves Garlic, Minced: Aromatic base for vinaigrette.; 1 tsp Dijon Mustard: Emulsifies vinaigrette and adds tang.; 1 tsp Honey: Balances acidity and adds sweetness.; ¼ tsp Black Pepper: Adds spice and depth.; 100g (3½oz) Feta Cheese, Crumbled: Salty and tangy flavor.; 2 Tbsp (6g) Parsley, Chopped: Fresh herbaceous note.; 1 Tbsp (3g) Mint, Chopped: Cool, refreshing element.; 30g (¼ cup) Panko Breadcrumbs: Creates a crispy texture.; 15ml (1 Tbsp) Extra-Virgin Olive Oil (for crumble): Binds crumble ingredients.; 200g (1 cup) Cherry Tomatoes, Halved: Sweet and juicy.; 100g (½ cup) Cucumber, Diced: Cool and crisp texture.; 30g (¼ cup) Red Onion, Thinly Sliced: Sharp, pungent flavor.; 50g (¼ cup) Kalamata Olives, Pitted and Halved: Briny, salty flavor.; 30g (¼ cup) Pine Nuts, Toasted (optional): Delicate nutty flavor.

Description

This Lemon Garlic Pasta Salad is a vibrant and flavorful dish perfect for potlucks or a light summer lunch. The zesty lemon-garlic vinaigrette complements the pasta, while the herb feta crumble adds a delightful crunch.

Ingredients

250g (9oz) Fusilli or Rotini Pasta: Short pasta shape for holding dressing.
1L (4 cups) Water: For cooking pasta.
1 Tbsp (15g) Salt: For seasoning pasta water.
60ml (4 Tbsp) Extra-Virgin Olive Oil: Base of the vinaigrette.
30ml (2 Tbsp) Fresh Lemon Juice: For zesty flavor.
1 tsp Lemon Zest: Adds intense lemon aroma.
2 Cloves Garlic, Minced: Aromatic base for vinaigrette.
1 tsp Dijon Mustard: Emulsifies vinaigrette and adds tang.
1 tsp Honey: Balances acidity and adds sweetness.
¼ tsp Black Pepper: Adds spice and depth.
100g (3½oz) Feta Cheese, Crumbled: Salty and tangy flavor.
2 Tbsp (6g) Parsley, Chopped: Fresh herbaceous note.
1 Tbsp (3g) Mint, Chopped: Cool, refreshing element.
30g (¼ cup) Panko Breadcrumbs: Creates a crispy texture.
15ml (1 Tbsp) Extra-Virgin Olive Oil (for crumble): Binds crumble ingredients.
200g (1 cup) Cherry Tomatoes, Halved: Sweet and juicy.
100g (½ cup) Cucumber, Diced: Cool and crisp texture.
30g (¼ cup) Red Onion, Thinly Sliced: Sharp, pungent flavor.
50g (¼ cup) Kalamata Olives, Pitted and Halved: Briny, salty flavor.
30g (¼ cup) Pine Nuts, Toasted (optional): Delicate nutty flavor.

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Instructions

Boil Pasta: Cook pasta until al dente, drain, and rinse.
Make Vinaigrette: Whisk together olive oil, lemon juice, zest, garlic, mustard, and honey.
Prepare Feta Crumble: Combine feta, parsley, mint, panko, and olive oil.
Bake Crumble: Bake at 180°C (350°F) for 8-10 minutes until golden.
Combine Base: Mix pasta, tomatoes, cucumber, onion, and olives.
Dress & Toss: Pour vinaigrette over pasta and vegetables, gently toss.
Add Crumble: Fold in feta crumble, do not overmix.
Garnish & Serve: Garnish with feta, pine nuts, parsley, and lemon zest.

Notes

For best results, add the feta crumble just before serving to maintain its crispness. Soaking red onion in cold water can mellow its bite.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 450 kcal
Sugar: 10 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 30 mg