Mediterranean Pasta Salad with Olives (Printable View)
Refreshing Mediterranean-style pasta with olives, vegetables, and tangy feta in a zesty dressing. Ideal for warm-weather gatherings.
# What You Need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1 red bell pepper, diced
→ Olives & Cheese
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
→ Herbs
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh basil, chopped
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and black pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - In a large mixing bowl, combine cooled pasta with cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and crumbled feta cheese.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully emulsified and smooth.
04 - Pour dressing over pasta mixture. Toss thoroughly to coat all ingredients evenly. Add fresh parsley and basil, then toss again to incorporate herbs throughout.
05 - Refrigerate salad for at least 15 minutes to allow flavors to meld together. Serve chilled or at room temperature.
# Expert Advice:
01 -
- Everything can be prepped ahead, so you are not stuck in the kitchen when guests arrive
- The flavors actually get better as they sit, making it perfect for potlucks or meal prep
- It is that rare dish that satisfies vegetarians and meat lovers alike
02 -
- The pasta will absorb the dressing as it sits, so do not be afraid to make a little extra vinaigrette if you plan to serve it the next day
- Rinsing the pasta thoroughly is crucial. Skip this step and the starch will make everything gummy instead of fresh and light
03 -
- Cut your vegetables slightly larger than you think you should. They shrink as they marinate and you want them to hold their texture
- Let the salad come to room temperature before serving. The flavors pop much more when they are not cold from the fridge