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Linguine Pasta Salad

Kelly Jensen
This linguine pasta salad recipe is loaded with vegetables, and great to twirl in a easy homemade vinaigrette dressing. A favorite summer pasta salad recipe to bring to a cookout, tailgate, potluck, or BBQ!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Pasta, Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 442 kcal

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients
  

For the Linguine Pasta Salad

  • 1 16 ounce box linguine
  • 1 large tomato diced
  • 1 bell pepper diced, I used yellow
  • 1 cucumber diced
  • 1/2 cup kalamata olives drained
  • 1 cup feta cheese crumbled
  • 1 cup fresh parsley chopped

For the Dressing

  • 1/3 cup olive oil
  • 1/4 cup sunflower oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon oregano
  • 2 cloves garlic pressed or finely minced
  • 1/4 teaspoon Sea Salt

Instructions
 

  • Boil a large pot of salted water, and cook linguine according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
  • Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the parsley, and add all veggies to a bowl.
  • In a separate bowl, mix the dressing ingredients together.
  • Add the pasta, and dressing - toss well to coat all the ingredients together. Garnish with extra parsley and feta cheese if desired.
  • For leftovers - I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!

Nutrition

Calories: 442kcalCarbohydrates: 50gProtein: 11gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 17mgSodium: 429mgPotassium: 330mgFiber: 3gSugar: 6gVitamin A: 1431IUVitamin C: 34mgCalcium: 134mgIron: 2mg
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