Mediterranean Pasta Salad Olives

I tossed this together on a warm Sunday afternoon when the fridge was nearly empty but somehow still full of half-used vegetables. The smell of fresh basil and briny olives filled the kitchen, and suddenly what started as a pantry rescue became one of my most-requested dishes. It's bright, satisfying, and tastes like sunshine in a bowl.

The first time I brought this to a potluck, I watched a friend go back for thirds and ask if I'd bottled the dressing separately. I hadn't, but now I always make extra because people want to drizzle it on everything. It's become my go-to whenever I need something that looks impressive but doesn't chain me to the stove.

Ingredients

• Short pasta (fusilli, penne, or farfalle): Shapes with ridges or curves grab the dressing and hold onto all those chunky bits, making every forkful flavorful.
• Cherry tomatoes: Halving them releases their juices into the salad, creating little pockets of sweetness that balance the brininess.
• Cucumber: I dice mine small so it stays crisp and adds a refreshing crunch without making the salad watery.
• Red onion: A quick soak in cold water for five minutes takes the sharp edge off and leaves just a mild, sweet bite.
• Red bell pepper: It adds color and a subtle sweetness that plays nicely with the tangy dressing.
• Kalamata olives: These are the soul of the dish, briny and rich, and I always buy pitted ones to save time.
• Feta cheese: Crumbled feta melts slightly into the warm pasta and creates creamy pockets throughout.
• Fresh parsley and basil: Herbs added at the end keep their brightness and make the whole bowl smell like a Mediterranean garden.
• Extra-virgin olive oil: Use a good one here, it's not just a base but a flavor you'll actually taste.
• Red wine vinegar: Sharp and fruity, it wakes up all the other ingredients without overpowering them.
• Garlic: One clove minced finely distributes its punch evenly, no surprise bites.
• Dried oregano: A little goes a long way and brings that classic Mediterranean warmth.
• Dijon mustard: It emulsifies the dressing and adds a subtle depth that rounds everything out.

Instructions

Cook the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, then drain and rinse under cold water to stop the cooking. This keeps it firm and prevents it from turning mushy when tossed with the dressing.

Make the dressing:

In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper until smooth and emulsified. The mustard helps it cling to every ingredient instead of pooling at the bottom.

Combine everything:

Add the cooled pasta, tomatoes, cucumber, red onion, bell pepper, olives, feta, parsley, and basil to the bowl with the dressing. Toss gently with your hands or a large spoon so the feta doesn't crumble into dust.

Chill and serve:

Taste and adjust the seasoning, then refrigerate for at least 30 minutes before serving. The flavors marry beautifully as it sits, and it's even better the next day.

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One summer evening, I served this on the porch with a loaf of crusty bread and a bottle of cold white wine. We ate slowly, talked until the fireflies came out, and I realized this dish had become more than a recipe. It's a reason to gather, to slow down, and to savor something simple done right.

Making It Your Own

I've folded in grilled chicken when I need extra protein, tossed in artichoke hearts for a briny twist, and swapped the feta for a vegan cashew cheese when cooking for friends with dietary restrictions. Sun-dried tomatoes add a sweet-tart intensity, and a handful of toasted pine nuts brings a nutty richness that's hard to resist. This salad is forgiving and flexible, so trust your instincts and use what you have.

Serving and Pairing

I usually serve this alongside grilled fish or roasted vegetables, but it stands on its own as a light lunch with a hunk of warm bread. A crisp Sauvignon Blanc or a dry rosé complements the bright acidity and briny flavors beautifully. Leftovers keep well for up to three days in the fridge, though the cucumbers may soften slightly.

Storage and Prep Ahead

You can prep all the vegetables and make the dressing a day ahead, storing them separately until you're ready to toss everything together. The pasta can be cooked and rinsed up to two days in advance if kept covered in the fridge. Once assembled, the salad holds up beautifully for picnics or packed lunches, and the flavors only get better as they meld.

• Store in an airtight container in the fridge for up to three days.
• Give it a gentle stir before serving to redistribute the dressing.
• Add fresh herbs just before serving if you've made it a day ahead to keep them vibrant.

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This salad has earned its place on my table because it's reliable, vibrant, and always welcomed. I hope it brings as much color and ease to your kitchen as it has to mine.

Recipe Questions & Answers

→ What pasta types work best for this salad?

Short pasta shapes like fusilli, penne, or farfalle hold dressing well and blend nicely with the fresh ingredients.

→ Can I prepare this salad ahead of time?

Yes, chilling the salad for at least 30 minutes allows flavors to meld and enhances the overall taste.

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

Simply omit the feta cheese or substitute with a plant-based cheese alternative to keep the salad plant-friendly.

→ What herbs are best for this Mediterranean salad?

Fresh parsley and basil contribute bright, aromatic notes that complement the olives and vinaigrette perfectly.

→ Is it possible to add protein to this salad?

Yes, additions like grilled chicken or tuna can provide extra protein while maintaining the salad’s vibrant flavors.

→ What dressing flavors are used in this salad?

The dressing combines extra-virgin olive oil, red wine vinegar, garlic, dried oregano, Dijon mustard, salt, and pepper for a balanced zest.