Mediterranean Pasta Salad Olives (Print Version)
Bright Mediterranean salad with olives, feta, tomatoes, and herbs combined with al dente pasta.
# 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
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. 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 pepper until well blended.
03 - Add the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, crumbled feta, parsley, and basil to the bowl with the dressing.
04 - Gently toss all ingredients until evenly coated with the dressing.
05 - Taste the salad and adjust salt and pepper as needed.
06 - Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
# Expert Suggestions:
01 -
- It comes together in under half an hour and tastes even better after sitting in the fridge for a few hours.
- Every bite delivers crisp vegetables, creamy feta, and that addictive tang from olives and vinegar.
- It travels beautifully, so you can bring it anywhere without worrying about reheating or wilting.
02 -
- Always rinse the pasta under cold water after draining or it will keep cooking and turn soft and sticky.
- Don't skip the chilling time, the flavors need those 30 minutes to settle and deepen.
- If the salad looks dry after sitting in the fridge, drizzle a little more olive oil and vinegar before serving.
03 -
- Toss the pasta with a tiny drizzle of olive oil right after rinsing to prevent it from clumping while it cools.
- For the brightest flavor, add half the herbs before chilling and the other half just before serving.
- If you love garlic, let the minced clove sit in the vinegar for a few minutes before whisking in the oil for a mellower, deeper flavor.