Mediterranean Pasta Salad Olives

There was this rooftop dinner in Barcelona where the host served something similar, and I couldn't stop going back for seconds. The combination of briny olives with sweet cherry tomatoes just made perfect sense in the warm evening air. I've been tweaking that memory ever since, trying to capture that same brightness in my own kitchen.

Last summer I brought this to a poolside potluck, and honestly, people kept asking who made it. The best part was watching friends reach for seconds before even finishing their first plate. Something about the colors makes people happy before they even take a bite.

Ingredients

• 250 g short pasta: I prefer farfalle because those little folds trap the dressing beautifully
• 1 cup cherry tomatoes: look for ones that feel heavy and firm, they'll burst with sweetness when you bite in
• 1 small cucumber: English cucumbers work best since they have fewer seeds and thinner skin
• 1/2 red onion: soaking the sliced onion in ice water for 10 minutes takes away that harsh bite
• 1 red bell pepper: the sweetness balances perfectly against the salty olives
• 1/2 cup Kalamata olives: these are non negotiable for that authentic Mediterranean punch
• 1/3 cup feta cheese: get the block and crumble it yourself for better texture
• 2 tbsp fresh parsley: flat leaf parsley has a cleaner flavor than curly
• 1 tbsp fresh basil: add this right before serving so it stays vibrant
• 3 tbsp extra virgin olive oil: this is the backbone of the dressing, don't skimp here
• 2 tbsp red wine vinegar: adds just the right amount of bright acidity
• 1 tsp Dijon mustard: the secret to getting the dressing to emulsify properly
• 1 clove garlic: mince it finely so you don't bite into big raw chunks
• 1/2 tsp dried oregano: rub it between your fingers first to wake up the oils
• Salt and pepper: go easy on the salt since olives and feta are already salty

Instructions

Cook the pasta perfectly:

Boil until it's al dente, then rinse immediately under cold water to stop the cooking process

Prep all your vegetables:

Halve the tomatoes, dice the cucumber, slice the onion thin, and chop the pepper into bite sized pieces

Combine everything:

Toss the cooled pasta with all the vegetables, olives, and crumbled feta in your largest bowl

Whisk the dressing:

Shake or whisk together the olive oil, vinegar, mustard, garlic, oregano, salt and pepper until thickened

Bring it together:

Pour the dressing over the salad and toss gently until everything is evenly coated

Add the fresh herbs:

Stir in the parsley and basil right before serving for the brightest flavor

Let it rest:

Refrigerate for at least 15 minutes, giving the flavors time to become friends

Save to Pinterest

My sister texted me at midnight after I served this at her birthday, saying she couldn't stop thinking about it. There's something about the way the feta softens slightly in the dressing that makes every bite feel luxurious. It's become my go to for every gathering since.

Make It Your Own

I've learned that this recipe happily accepts whatever vegetables you have in your crisper drawer. Sometimes I add chickpeas for bulk, or swap in arugula when I want something peppery. The framework stays the same, but the character changes with whatever's in season.

Serving Suggestions

This salad shines brightest alongside grilled meats or as part of a Mediterranean spread. I love serving it with some crusty bread to sop up any extra dressing at the bottom of the bowl. It's substantial enough to be a main course for a light lunch too.

Storage and Timing

The flavors continue developing overnight, which is actually a good thing, though the pasta will drink up more of the dressing. I always stash a little extra vinaigrette in the fridge to refresh leftovers the next day.

• Add delicate ingredients like fresh herbs right before serving
• Bring the salad to room temperature for about 20 minutes before serving
• Store in an airtight container and consume within 2 days

Save to Pinterest

Hope this brings a little Mediterranean sunshine to your table, wherever you are.

Your Recipe Questions

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle hold the dressing well and complement the vegetables.

→ Can I use other olives?

Yes, green olives or black olives can be used, but Kalamata olives provide the characteristic briny Mediterranean taste.

→ Is it necessary to chill before serving?

Chilling allows flavors to meld and the vinaigrette to infuse the ingredients, enhancing the overall taste.

→ Can herbs be substituted or omitted?

Fresh parsley and basil add brightness but can be swapped for other herbs like oregano or mint, or omitted if preferred.

→ How can I add protein to this dish?

Adding grilled chicken or tuna provides extra protein and complements the fresh vegetable flavors.