Mediterranean Pasta Salad

I threw this together on a Sunday afternoon when I had leftover feta and a bag of pasta staring at me from the pantry. The kitchen smelled like garlic and vinegar within minutes, and I remember thinking it tasted better than anything I'd ordered at a cafe. It became my go-to whenever I needed something bright and easy.

One summer I brought this to a backyard gathering, and someone asked if I'd catered it. I laughed because I'd made it in twenty minutes while still in my pajamas. It's the kind of dish that looks impressive but requires almost no effort, which is exactly what I need most days.

Ingredients

• Short pasta (fusilli, penne, or farfalle): Use something with ridges or curves so the dressing clings to every piece instead of pooling at the bottom of the bowl.
• Cherry tomatoes: Halve them so their juices mix into the dressing and add a sweet, tangy burst in every forkful.
• Cucumber: Dice it small and leave the skin on for color and a refreshing crunch that balances the richness of the cheese.
• Red onion: Chop it fine and if it's too sharp, soak the pieces in cold water for five minutes before draining.
• Red bell pepper: Adds a mild sweetness and a pop of color that makes the whole salad look vibrant and inviting.
• Kalamata olives: Their briny, fruity flavor is the backbone of this dish, so don't skip them or swap for bland canned ones.
• Feta cheese: Crumble it yourself from a block because pre-crumbled feta is drier and doesn't have that creamy, tangy bite.
• Fresh parsley and basil: Chop them just before tossing so they stay bright green and fragrant instead of bruising and turning dull.
• Extra-virgin olive oil: Use the good stuff here because it's not cooked, so the flavor comes through clean and fruity.
• Red wine vinegar: It gives the dressing a sharp tang that cuts through the richness and makes everything taste alive.
• Garlic: Mince it finely so it distributes evenly, or it'll leave you with surprise pockets of heat.
• Dried oregano: A little goes a long way and brings that classic Mediterranean warmth without overpowering the fresh herbs.
• Dijon mustard: It emulsifies the dressing and adds a subtle depth that ties all the flavors together.

Instructions

Cook the pasta:

Boil it in well-salted water until it's tender but still has a little bite, then drain and rinse it under cold water to stop the cooking. This keeps it from turning mushy when you toss it with the dressing.

Make the dressing:

Whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper until it looks smooth and creamy. Taste it and adjust the salt or vinegar if it needs more punch.

Combine everything:

Toss the cooled pasta with the tomatoes, cucumber, onion, bell pepper, olives, feta, parsley, and basil in a large bowl. Pour the dressing over and fold gently so the feta doesn't crumble into dust.

Chill and serve:

Let it sit in the fridge for at least thirty minutes so the pasta soaks up the dressing and the flavors blend. Give it a quick stir before serving and add a drizzle of olive oil if it looks dry.

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I made this for a friend who was having a rough week, and she texted me later asking for the recipe because it reminded her of a trip she'd taken to Greece. Food has a way of doing that, carrying you somewhere else even when you're just sitting at your kitchen table.

What to Do with Leftovers

This keeps well for up to three days in the fridge, though the cucumbers soften a bit and the pasta drinks up more dressing. I usually add a splash of olive oil and a squeeze of lemon before serving it again, and it tastes just as good, sometimes better.

How to Make It Your Own

If you want more protein, toss in some grilled chicken, canned tuna, or chickpeas. I've also added artichoke hearts and sun-dried tomatoes when I had them on hand, and both worked beautifully without changing the spirit of the dish.

Serving and Pairing Ideas

Serve it straight from the bowl with crusty bread on the side for scooping up any dressing left behind. A crisp white wine like Sauvignon Blanc complements the acidity and freshness, or just pour yourself some sparkling water with lemon and call it a meal.

• Let it come to room temperature for fifteen minutes before serving if you want the flavors to open up.
• Garnish with extra herbs or a handful of toasted pine nuts for a little crunch.
• Double the recipe if you're feeding a crowd because it disappears faster than you'd think.

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This is the kind of recipe that gets better the more you make it because you'll figure out your own rhythm and preferences. I hope it becomes something you reach for when you need food that feels like a small escape.

Your Recipe Questions

→ What type of pasta works best for this salad?

Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and provide a pleasant texture.

→ Can this salad be prepared ahead of time?

Yes, chilling the salad for at least 30 minutes before serving helps the flavors meld beautifully.

→ How can I make a vegan version of this dish?

Simply omit the feta or substitute it with a plant-based cheese alternative to keep the same texture and taste balance.

→ What dressings complement the Mediterranean flavors here?

A tangy olive oil and red wine vinegar dressing with garlic, oregano, and Dijon mustard enhances the freshness and richness.

→ Are there any suggested additions for extra protein?

Grilled chicken or tuna can be added to boost protein content while keeping the salad light.

→ How can I adapt this salad for gluten-free diets?

Use certified gluten-free short pasta to ensure the dish is safe for gluten-sensitive individuals.