Mediterranean Pasta Salad (Print Version)
Vibrant pasta with olives, cherry tomatoes, cucumbers, feta, and herbs in a zesty dressing.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 small red onion, finely chopped
05 - 1 red bell pepper, diced
→ Olives & Cheese
06 - 3/4 cup Kalamata olives, pitted and halved
07 - 3.5 oz feta cheese, crumbled
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh basil, chopped
→ Dressing
10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp Dijon mustard
15 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water to cool.
02 - In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper.
03 - Add cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, parsley, and basil to the bowl with dressing.
04 - Gently toss all ingredients to evenly coat with the dressing.
05 - Taste and adjust salt and pepper if necessary.
06 - Refrigerate the salad for at least 30 minutes to enhance flavors before serving.
# Expert Tips:
01 -
- It gets better as it sits, so you can make it hours ahead and let the flavors mingle while you do other things.
- Every bite feels like sunshine with the crunch of cucumber, the brine of olives, and the creamy bursts of feta.
02 -
- Rinse the pasta under cold water immediately after draining or it will clump together and absorb all the dressing before you even add the vegetables.
- Don't overdress it at first because the tomatoes and cucumbers release water as they sit, which loosens everything naturally.
03 -
- Save a few tablespoons of pasta water before draining and stir it in if the salad looks dry after chilling, it loosens everything without diluting the flavor.
- If your red onion is too sharp, soak the chopped pieces in ice water for five minutes, then drain and pat dry before adding them.