Mediterranean Pasta Salad (Print Version)
Bright pasta tossed with fresh vegetables, Kalamata olives, feta, and a tangy vinaigrette dressing.
# What You’ll Need:
→ Pasta
01 - 8 ounces short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, thinly sliced
06 - 1/2 red bell pepper, diced
→ Olives & Cheese
07 - 2/3 cup Kalamata olives, pitted and halved
08 - 3.5 ounces feta cheese, crumbled
→ Fresh Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh basil, torn
→ Dressing
11 - 4 tablespoons extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon Dijon mustard
16 - 1/4 teaspoon black pepper
17 - Salt, to taste
# Steps:
01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool pasta.
02 - In a large bowl, gently mix cooled pasta with cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, and crumbled feta cheese.
03 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, black pepper, and salt in a small bowl until emulsified.
04 - Pour the dressing over the salad and toss gently to evenly coat all ingredients.
05 - Incorporate chopped parsley and torn basil into the salad, toss again, and adjust seasoning as needed.
06 - Serve immediately or refrigerate for up to 2 hours to enhance flavor melding.
# Expert Tips:
01 -
- It comes together in under 30 minutes and tastes even better the next day.
- The briny olives and sharp feta mean you can skip heavy dressings and let the ingredients shine.
- One bowl, minimal cleanup, and everyone always asks for the recipe.
02 -
- Cold pasta drinks up dressing, so if you make this ahead, the salad might taste a little dry when you first open the fridge—have extra dressing on hand to loosen it up.
- The feta and olives are already salty, so taste before you dump in more salt or you'll end up with something inedible.
- Fresh herbs added at the end stay bright; if you mix them in too early, they'll bruise and turn dark.
03 -
- Taste the dressing before it touches the salad—a good dressing is aggressive and bold, because it has to carry the whole dish.
- Keep the pasta cold and the dressing at room temperature; this contrast is part of what makes the salad feel fresh and alive.