Mediterranean Pasta Salad with Olives

The first time I brought this pasta salad to a neighborhood block party, my friend Sarah actually chased me down as I was leaving to get the recipe. It was one of those perfect summer evenings where everyone ended up in the backyard, and somewhere between the laughter and the setting sun, this bright, briny bowl became the star of the show. I had thrown it together on a whim that morning, trusting that the combination of salty olives, sweet tomatoes, and tangy feta would work its magic.

Last summer, my sister was recovering from surgery and could not stand for long periods. I showed up at her door with a massive container of this salad, and she later told me it saved her lunch game for an entire week. There is something about the way the dressing soaks into the pasta, making each bite more vibrant than the last, that turns a simple salad into a genuine comfort food.

Ingredients

• Short pasta: Choose shapes with ridges or twists that catch the dressing. Penne, fusilli, and farfalle all work beautifully here.
• Cherry tomatoes: Their sweetness balances the briny olives. Halving them releases just enough juice to mingle with the vinaigrette.
• Red onion: Thinly sliced for a mild bite that does not overwhelm the fresh vegetables.
• Red bell pepper: Adds crunch and a splash of color that makes the salad look as good as it tastes.
• Kalamata olives: These Greek olives bring that authentic Mediterranean punch. Pitting and halving them distributes their saltiness evenly throughout.
• Feta cheese: Crumble it yourself for the best texture. The creamy, tangy bits create little flavor explosions in every bite.
• Fresh parsley: More than a garnish, it adds a bright, grassy freshness that cuts through the rich elements.
• Extra-virgin olive oil: Use a good quality one. Since this is a cold salad, the oil really shines.
• Red wine vinegar: Provides the perfect acidic backbone without being too harsh.
• Dijon mustard: The secret ingredient that makes the vinaigrette cling to every piece of pasta and vegetable.
• Garlic: One clove is enough to add depth without overpowering the fresh ingredients.
• Dried oregano: Dried works better here than fresh, releasing its earthy flavor into the dressing.

Instructions

Cook the pasta to al dente perfection:

Boil the pasta in salted water until it still has a slight bite. Rinse immediately under cold water to stop cooking and cool it down completely.

Prep all your vegetables while the pasta cooks:

Halve those cherry tomatoes, dice your cucumber and bell pepper, and slice the red onion as thinly as you can manage.

Combine the base ingredients in a large bowl:

Toss the cooled pasta with all the vegetables, olives, and crumbled feta. This is when the salad starts looking gorgeous.

Whisk together the zesty vinaigrette:

In a small jar or bowl, emulsify the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until thickened.

Dress the salad generously:

Pour that tangy dressing over everything and toss well, making sure every piece of pasta gets coated in flavor.

Add the fresh herbs and let it rest:

Stir in the chopped parsley and basil, then refrigerate for at least 15 minutes. This brief chill lets all the Mediterranean flavors become best friends.

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I once made this for a beach picnic and forgot to pack serving utensils. We ended up using disposable forks straight from the container, leaning against the car bumper in the parking lot. It was one of the best meals I have ever had, proving that good food does not need fancy presentation to create perfect moments.

Make It Your Own

This salad is incredibly forgiving. I have added diced avocado for creaminess, swapped in grilled zucchini in the height of summer, and even tossed in some arugula when my garden was overflowing. The Mediterranean framework stays the same, but the variations are endless.

Serving Suggestions

This pasta salad shines alongside simple grilled meats or fish. I have served it as a main course with some crusty bread on lazy summer nights when turning on the oven feels like a crime against nature. It also travels exceptionally well, making it a reliable choice for any gathering.

Storage and Meal Prep

The flavors continue to develop overnight, which is rare for pasta salads that usually turn soggy. Store it in an airtight container in the refrigerator for up to two days, though I have certainly eaten it on day three with no complaints. Just give it a good toss before serving to redistribute any settled dressing.

• Add the fresh herbs right before serving if you plan to make it a day ahead
• If the pasta seems dry after refrigerating, a splash of olive oil and lemon juice brightens it right back up
• Bring it to room temperature for about 20 minutes before serving for the best flavor experience

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Whether you are feeding a crowd or just yourself on a Tuesday evening, this salad is proof that simple ingredients, treated with care, can become something extraordinary.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Yes, this dish actually benefits from sitting. Refrigerate for at least 15 minutes before serving, and it stays fresh for up to 2 days. The flavors meld beautifully overnight.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle are ideal because they catch the dressing and mix-ins. Cook until al dente to maintain texture when chilled.

→ Can I make it vegan or dairy-free?

Absolutely. Simply omit the feta cheese or substitute with a vegan alternative. The salad remains delicious and satisfying without dairy.

→ What can I add for more protein?

Grilled chicken, canned tuna, chickpeas, or white beans make excellent additions. You can also increase the protein by adding more cheese or nuts like pine nuts.

→ Should I rinse the pasta after cooking?

Yes, rinsing under cold water stops the cooking process and removes excess starch. This prevents the pasta from becoming sticky and helps it stay separate in the salad.

→ Can I use dried herbs instead of fresh?

Fresh parsley and basil provide the best flavor, but you can substitute dried herbs in a pinch. Use about one-third the amount since dried herbs are more concentrated.