Mediterranean Pasta Salad Olives (Print Version)
Vibrant Mediterranean pasta with olives, fresh vegetables, and zesty dressing, ideal for light lunches and gatherings.
# What You'll 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
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, and feta cheese.
03 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
04 - Pour the dressing over the salad ingredients and toss well to coat evenly.
05 - Add the chopped parsley and basil, then toss again to distribute herbs throughout.
06 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing gets better as it sits, so it's actually ideal for making ahead
- Everything can be prepped in advance and tossed together at the last minute
02 -
- The pasta absorbs dressing as it sits, so make extra if you're planning to serve it the next day
- Don't skip rinsing the pasta under cold water or you'll end up with a gummy texture
03 -
- Let the vegetables marinate in the dressing for 10 minutes before adding the pasta
- Toast the pasta in olive oil for 3 minutes before boiling for extra nutty flavor