Linguine Pasta Salad
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!
Servings: 8 servings
Calories: 442kcal
Cost: $2
Equipment
- Large Pot
Ingredients
For the Linguine Pasta Salad
- 1 16 ounce box linguine
- 1 large cucumber diced
- 1 large tomato diced
- 1 bell pepper diced, I used yellow
- 1 cup fresh parsley chopped
- 1/2 cup kalamata olives drained
- 1 cup feta cheese crumbled
For the Dressing
- 1/3 cup extra virgin 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 the cooled noodles aside in a large mixing bowl.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the parsley. Add the chopped vegetables to the bowl with the pasta, and add in the kalamata olives and the feta cheese.
- In a separate bowl, mix the dressing ingredients together until well combined.
- Pour the dressing over the pasta and vegetables, and toss well to coat all the ingredients together. Garnish with extra parsley and feta cheese if desired.
Nutrition
Calories: 442kcal | Carbohydrates: 50g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 17mg | Sodium: 429mg | Potassium: 330mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1431IU | Vitamin C: 34mg | Calcium: 134mg | Iron: 2mg