Mediterranean Pasta Salad (Printable Version)
Bright pasta tossed with cherry tomatoes, Kalamata olives, cucumber, feta, and herbs in a tangy olive oil dressing.
# What You'll Need:
→ Pasta
01 - 8 oz 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 oz feta cheese, crumbled
→ Fresh Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh basil, torn
→ Dressing
11 - 4 tbsp extra virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 garlic clove, minced
14 - 1 tsp dried oregano
15 - 1/2 tsp Dijon mustard
16 - 1/4 tsp black pepper
17 - Salt, to taste
# Step-by-Step:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Drain and rinse under cold water to stop cooking and cool the pasta.
02 - In a large bowl, mix cooled pasta with cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, and crumbled feta cheese.
03 - Whisk together extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, black pepper, and salt until emulsified in a small bowl or jar.
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 if necessary.
06 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld.
# Expert Advice:
01 -
- It actually tastes better the next day when the pasta absorbs all that tangy, garlicky dressing.
- You can throw it together while your pasta cools, which means minimal sweating in the kitchen.
- One bowl, one dinner, and nobody will believe you didn't spend all afternoon cooking.
02 -
- Cold pasta is your friend here—hot pasta will wilt the vegetables and make everything mushy and sad.
- Add the dressing while the pasta is still warm, not hot, so it actually absorbs the flavors instead of just coating the outside.
- Don't dress it too far in advance or the feta will get waterlogged and the herbs will turn dark.
03 -
- Make the dressing in a jar and shake it vigorously—it emulsifies better that way and tastes smoother.
- Save some of that starchy pasta water before you drain it; a splash of it loosens a dressing that's gotten too thick after sitting in the fridge.
- Cut everything roughly the same size so the salad feels intentional rather than thrown together, even though it only took you twenty minutes.