Mediterranean Penne Salad with Fresh Vegetables and Feta
As the days grow warmer and the sun shines brighter, this Mediterranean Penne Salad bursts with the vibrant flavors of fresh, seasonal produce. Juicy beefsteak tomatoes, crisp cucumbers, and aromatic mint come together in a delightful medley, complemented by tangy feta cheese and kalamata olives. Drizzled with a luscious extra virgin olive oil and a hint of red wine vinegar, this salad is an ideal dish for picnics, barbecues, or simply a light summer meal. Prepare it just before serving to maximize the freshness and highlight the natural flavors of the ingredients.
6-8
Servings
400
Calories
10
Ingredients
Ingredients
beefsteak tomatoes
5 (large, washed, cored, and diced into 1/2-inch cubes)
cucumbers
3 (large, peeled, cut into half lengthwise, and slivered or cubed)
garlic cloves
3 (peeled and minced)
mint leaves
1 cup (packed, rinsed, dried, and coarsely chopped)
extra virgin olive oil
1 cup (good quality)
dried hot pepper flakes
1 teaspoon (n/a)
red wine vinegar
3 tablespoons (n/a)
penne pasta
1.5 lbs (or thin rigatoni pasta)
kalamata olives
1/2 cup (pitted)
feta cheese
1 lb (crumbled)
Instructions
1
Begin by rinsing and coring the beefsteak tomatoes. Cut them into 1/2-inch cubes and set aside in a bowl.
2
Next, peel the cucumbers and slice them in half lengthwise. Cut each half into slivers or cubes according to your preference. Place them in a bowl filled with cold water to keep them crisp.
3
Peel the garlic cloves, trim the ends, and mince finely. Set aside.
4
Rinse the fresh mint leaves thoroughly, then pat them dry with a paper towel and coarsely chop.
5
In a small skillet, heat the extra virgin olive oil over low heat. Add the minced garlic and gently sauté, stirring constantly, until the garlic is softened (but not browned). Stir in the dried hot pepper flakes and sauté for an additional 1-2 minutes. Remove from heat and allow to cool slightly before mixing in the red wine vinegar.
6
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and spread it out on a large baking sheet to cool for about 15 minutes, preventing it from sticking together.
7
While the pasta is cooling, drain the cucumbers and add them to a large mixing bowl along with the tomatoes, chopped mint, kalamata olives, and the cooled garlic-infused olive oil.
8
Add the cooled penne to the mixing bowl and toss all the ingredients gently until the pasta is evenly coated with the dressing and glistens.
9
Finally, crumble the feta cheese over the top of the salad and fold it in gently to incorporate. Serve immediately for the best taste and freshness.
Nutrition Information
29g
Fat
29g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Mediterranean Penne Salad with Fresh Vegetables and Feta.
How many servings does this recipe make?
This recipe yields approximately 6 to 8 servings.
What are the main vegetables used in this salad?
The primary vegetables are beefsteak tomatoes and cucumbers.
How many tomatoes do I need?
You will need 5 large beefsteak tomatoes.
How should the tomatoes be prepared?
The tomatoes should be washed, cored, and diced into 1/2-inch cubes.
How many cucumbers are required?
The recipe calls for 3 large cucumbers.
What is the preparation for the cucumbers?
They should be peeled, cut in half lengthwise, and then slivered or cubed.
Why are cucumbers placed in cold water?
They are placed in cold water after slicing to keep them crisp.
How much garlic should I use?
Use 3 cloves of garlic, peeled and minced.
What type of pasta is best for this salad?
Penne pasta is recommended, though thin rigatoni is a suitable alternative.
How much pasta is needed?
The recipe requires 1.5 lbs of penne or thin rigatoni pasta.
How do I prevent the pasta from sticking while cooling?
Spread the cooked and drained pasta out on a large baking sheet for about 15 minutes.
What kind of oil is used in the dressing?
One cup of good quality extra virgin olive oil is used.
How do I prepare the garlic-infused oil?
Heat olive oil over low heat, add minced garlic until softened but not browned, then stir in hot pepper flakes and red wine vinegar.
How much feta cheese is included?
The recipe uses 1 lb of crumbled feta cheese.
What type of olives are used?
The recipe uses 1/2 cup of pitted kalamata olives.
How much fresh mint is needed?
You will need 1 cup of packed, fresh mint leaves.
How do I prepare the mint?
The mint should be rinsed, dried with a paper towel, and then coarsely chopped.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving?
There are 7.5g of protein per serving.
What is the fat content for this dish?
Each serving contains about 29g of fat.
How many carbohydrates are in a serving?
There are 29g of carbohydrates per serving.
What type of vinegar is used in the dressing?
The recipe calls for 3 tablespoons of red wine vinegar.
Should the garlic be browned?
No, the garlic should be sautéed until softened but not browned.
When should the feta cheese be added?
The feta should be crumbled over the top and folded in gently as the final step.
How much red pepper flakes are added?
The recipe uses 1 teaspoon of dried hot pepper flakes.
Should the salad be served hot or cold?
It should be served immediately at room temperature or chilled for the best taste.
Can I substitute the penne?
Yes, thin rigatoni pasta is the recommended substitute for penne.
Is this salad good for picnics?
Yes, the description notes it is an ideal dish for picnics and barbecues.
How long should the pasta cool on the baking sheet?
The pasta should cool for about 15 minutes.