Mediterranean Pasta Salad Olives (Print Version)
Fresh Mediterranean pasta with ripe tomatoes, crisp cucumbers, briny olives, and crumbly feta cheese.
# What You'll Need:
→ Pasta
01 - 10 ounces short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 red bell pepper, diced
→ Olives & Cheese
06 - 3.5 ounces Kalamata olives, pitted and halved
07 - 3.5 ounces feta cheese, crumbled
→ Herbs & Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 clove garlic, minced
11 - 1 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped
# Step-by-Step Guide:
01 - Boil the short pasta in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water to cool.
02 - In a large salad bowl, mix the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and crumbled feta cheese.
03 - Whisk together extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl.
04 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Sprinkle chopped fresh parsley over the salad and adjust seasoning as desired. Serve immediately or chill for 30 minutes to enhance flavors.
# Expert Suggestions:
01 -
- It tastes even better the next day when the pasta has absorbed all that garlicky, vinegary dressing.
- You can make it in under 30 minutes and still feel like you put in genuine effort.
- It's the kind of salad that works for lunch, dinner, or bringing somewhere and having people ask for the recipe.
02 -
- Don't skip rinsing the hot pasta under cold water—it stops the cooking and keeps the texture tender rather than soft.
- If you make this ahead, the pasta will continue absorbing dressing and may seem dry the next day; keep extra olive oil and vinegar nearby to freshen it up before serving.
03 -
- Buy good feta—the difference between mediocre and excellent is noticeable and worth the small extra cost.
- Keep the parsley separate until you're ready to serve; it stays bright green and crisp that way instead of wilting into the salad.