Yield: 4-6 servings | Time: 20 minutes

Food Saving Hacks: Don’t toss leftover dressing packets or nearly empty bottles — mix and match to create your own signature dressing while reducing food waste.

Ingredients:

  • 8 oz pasta
  • 2-3 cups chopped vegetables
  • 1 cup marinated vegetables (optional)
  • ½ cup crumbled cheese (optional)
  • ½ cup chopped herbs

Dressing

  • ¼ cup olive oil
  • 2 Tbsp vinegar (red wine, balsamic, etc.)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper

Use what you have on hand, but for a Mediterranean flavor, try these combinations:

Pasta: Rotini, Farfalle, Penne

Vegetables: Cucumbers, cherry tomatoes, red onions, bell peppers, zucchini, eggplant

Marinated vegetables: Artichoke hearts, roasted red peppers, olives, sun-dried tomatoes, capers, garlic

Cheese: Feta, goat or any crumbled cheese

Herbs: Mint, parsley, basil, oregano 

 

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water to cool.
  2. While the pasta cooks, chop the vegetables, herbs and crumble the cheese. 
  3. In a small bowl, whisk together olive oil, vinegar, garlic powder, oregano, salt and pepper until well combined.
  4. In a large bowl, toss the cooled pasta, vegetables and fresh herbs.
  5. Pour the dressing over everything and toss well. Gently fold in the crumbled cheese.
  6. Serve immediately or refrigerate for 1-2 hours to allow the flavors to blend.

 

Save More Than Food! Don’t throw out soft tomatoes or bendy cucumbers — they’re still perfect for pasta salad. Chopping them into smaller pieces helps them blend right in while cutting down on food waste.

Click here to download the recipe card.