Tangy Sumac and Mint Pasta Salad

Here’s a refreshing and vibrant Tangy Sumac and Mint Pasta Salad, perfect for a light vegetarian meal or as a side dish for your next gathering. The sumac brings a lovely citrusy tang, while fresh mint adds a burst of herbal freshness.

Tangy Sumac and Mint Pasta Salad

Ingredients:

  • 8 oz (225g) pasta (such as fusilli, penne, or farfalle)

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1/4 red onion, thinly sliced

  • 1/4 cup Kalamata olives, pitted and sliced (optional)

  • 1/2 cup fresh mint leaves, chopped

  • 1/4 cup fresh parsley, chopped (optional, for extra colour and freshness)

  • 1 tablespoon ground sumac (adjust to taste)

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar or lemon juice (for extra tang)

  • 1 teaspoon honey or maple syrup (optional, to balance the tanginess)

  • Salt and freshly ground black pepper, to taste

  • Zest of 1 lemon (optional, for extra brightness)

  • 1/4 cup crumbled feta cheese (optional, for a creamy touch)

Instructions:

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, then rinse under cold water to stop the cooking process and cool the pasta down. Drain well and set aside.

  2. Prepare the Salad Ingredients:

    • While the pasta is cooling, prepare the vegetables. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. If using, slice the olives as well.

    • Chop the fresh mint leaves and parsley (if using), and zest the lemon.

  3. Make the Dressing:

    • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), sumac, honey (if using), salt, and pepper. Adjust the seasoning to taste. If you like extra tang, feel free to add more sumac or a squeeze of lemon juice.

  4. Assemble the Salad:

    • In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, olives (if using), and fresh herbs (mint and parsley).

    • Pour the dressing over the pasta mixture and toss gently to coat all the ingredients evenly.

  5. Garnish and Serve:

    • Garnish the pasta salad with crumbled feta cheese (if using) and a sprinkle of extra sumac. Add a little more fresh mint on top for extra colour and fragrance.

    • Optionally, drizzle a bit more olive oil or lemon juice over the salad before serving.

  6. Chill (Optional):

    • For the best flavour, refrigerate the pasta salad for about 30 minutes to allow the dressing and sumac to infuse the pasta and vegetables. However, this salad can be served immediately if you're in a rush.

Optional Add-ins:

  • Roasted vegetables: Add some roasted bell peppers, zucchini, or eggplant for more texture and depth of flavour.

  • Chickpeas or white beans: For extra protein, toss in some cooked chickpeas or cannellini beans.

  • Avocado: For a creamy element, add diced avocado just before serving.

This Tangy Sumac and Mint Pasta Salad is light, refreshing, and packed with zesty flavours from the sumac and mint, making it a perfect dish for any occasion! Enjoy!

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