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Fattoush Pasta Salad
Taking inspiration from classic Middle Eastern fattoush, this bright salad swaps traditional toasted pita for convenient boxed pasta. It's loaded with crisp cucumbers, juicy grape tomatoes, and crumbled feta cheese, all tossed in a zesty lemon and olive oil dressing. Fresh mint and garlic croutons bring a hearty crunch that holds up beautifully. You'll find it's a refreshing side dish that easily anchors a warm-weather cookout or a casual afternoon lunch.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
- ⅓ cup olive oil
- ¼ cup lemon juice
- 2 teaspoons Greek seasoning
- 1½ cups coarsely chopped cucumber
- 1 cup coarsely chopped romaine lettuce
- 1 cup crumbled feta cheese
- 1 cup grape tomatoes, halved
- ½ cup thinly sliced zucchini, slices cut into quarters
- ⅓ cup thinly sliced radishes
- ⅓ cup chopped red onion
- ⅓ cup chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon finely chopped fresh mint leaves
- 2 cups garlic-flavored croutons
Instructions
- 1Cook the pasta according to the package directions. Drain and rinse it under cold water, then shake off the excess liquid. Removing surface moisture prevents a watered-down dressing.
- 2Whisk the boxed seasoning mix, olive oil, lemon juice, and Greek seasoning together in a large mixing bowl.
- 3Add the cooled pasta, cucumber, romaine lettuce, feta cheese, tomatoes, zucchini, radishes, red onion, parsley, mint, and croutons to the dressing. Toss everything gently to coat.
- 4Cover the bowl and refrigerate for 1 hour to let the flavors meld.
Notes
- Make ahead: You can chop all the vegetables a day in advance and store them in the fridge.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days, though the croutons will soften over time.
- Swap: If you don't have garlic croutons, toast torn pieces of pita bread in olive oil until crisp.