Mediterranean Pasta Salad
A vibrant and colorful pasta salad filled with fresh vegetables, Kalamata olives, and feta cheese, perfect for summer gatherings or meal prep.
Ingredients
Pasta and Base Ingredients
- 14 oz rotini or penne pasta Both shapes hold onto the dressing beautifully.
- 1 large cucumber Crisp and refreshing; can swap for more cherry tomatoes.
- 18 oz cherry tomatoes Sweet and juicy, cut in half.
- 3/4 cup Kalamata olives Rich and briny; substitute with capers if preferred.
- 5 oz crumbled feta cheese Creamy; goat cheese is a milder alternative.
- 1/2 red onion Thinly sliced; soak in cold water to mellow flavor.
- 1/4 cup chopped fresh parsley Fresh herbs elevate the dish; mint could also work.
Dressing Ingredients
- 1/3 cup extra-virgin olive oil Binds everything together.
- 4 tablespoons red wine vinegar Bright and tangy.
- 1 tablespoon lemon juice Adds vibrancy.
- 2 teaspoons dried oregano Classic Mediterranean flavor.
- 1 teaspoon honey Balances acidity.
- 3 cloves minced garlic Aromatic punch.
- 1/4 teaspoon pepper Enhances flavors.
- 1/2 teaspoon salt Enhances flavors.
- to taste red pepper flakes Add per spice tolerance.
Instructions
Preparation
- Boil salted water and cook pasta for 8-10 minutes until al dente.
- Chop cucumber, halve cherry tomatoes, and slice red onion.
Dressing
- Whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, pepper, salt, and red pepper flakes for the dressing.
Combine
- Drain pasta and drizzle with olive oil; let cool.
- In a large bowl, mix cooled pasta, cucumber, tomatoes, olives, onion, parsley, and feta.
- Pour dressing over the salad; combine gently.
Chilling
- Cover and chill for at least 30 minutes.
Serving
- Serve chilled, optionally with grilled chicken or shrimp.
Notes
This salad can be made ahead of time; it tastes even better the next day. Store in an airtight container for 3-5 days. Avoid freezing as the veggies won't fare well.