Mediterranean Macaroni Salad
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Mixing bowls for salad and dressing
- Whisk for blending dressing
- Sharp knife and cutting board for chopping ingredients
- Large spoon for mixing everything together
Ingredients
For the Salad
- 2 cups elbow macaroni or any short pasta of choice
- 1/2 cup cherry tomatoes halved
- 1/3 cup kalamata olives sliced
- 1/4 cup sun-dried tomatoes chopped
- 1/2 small red onion finely diced
- 1/2 cup cucumber diced
- 1/4 cup fresh parsley chopped
- 1/2 cup crumbled feta cheese
For the Dressing
- 1/3 cup Greek yogurt for a creamy macaroni salad base
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Cook the Pasta
- Boil the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Prepare the Dressing
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and pepper. Set aside.
Assemble the Salad
- In a large mixing bowl, combine the cooled macaroni, cherry tomatoes, kalamata olives, sun-dried tomatoes, red onion, cucumber, and parsley.
Add the Dressing
- Pour the creamy dressing over the salad and mix well to coat all ingredients evenly.
Finish with Feta
- Gently fold in the crumbled feta cheese.
Chill and Serve
- For the best flavor, let the homemade macaroni salad chill in the fridge for at least 30 minutes before serving. Enjoy it as a side dish or a light main course!