Description
This Mediterranean Pasta salad is a vibrant and refreshing dish featuring al dente pasta tossed with juicy cherry tomatoes, crisp cucumbers, briny kalamata olives, tangy feta cheese, and fresh herbs. Dressed in a zesty olive oil and red wine vinegar dressing, it’s perfect served chilled as a light lunch or a flavorful side dish inspired by Mediterranean flavors.
Ingredients
Scale
Pasta
- 1 lb pasta (penne, rotini, or farfalle)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumbers
- 1/2 cup kalamata olives, halved and pitted
- 1/4 cup thinly sliced red onion
Dressing and Herbs
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp torn fresh basil
Cheese
- 3/4 cup crumbled feta cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool the noodles.
- Prepare the Vegetables: While the pasta is cooking, halve the cherry tomatoes, dice the cucumbers, thinly slice the red onions, and halve and pit the kalamata olives, readying all for the salad.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), minced garlic, salt, and black pepper until well combined to create a flavorful dressing.
- Combine Pasta and Vegetables: In a large mixing bowl, toss the cooled pasta with the prepared vegetables and the dressing, ensuring everything is evenly coated.
- Add Cheese and Herbs: Gently fold in the crumbled feta cheese, chopped parsley, and torn basil leaves, mixing carefully to avoid breaking up the cheese too much.
- Chill to Meld Flavors: Refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to blend beautifully and the salad to serve chilled.
Notes
- For best results, use high-quality extra virgin olive oil for a richer flavor.
- You can substitute kalamata olives with green olives if preferred.
- If vegan, omit feta cheese or use a plant-based alternative.
- This salad keeps well refrigerated for up to 2 days, but is freshest served within 24 hours.
- Add toasted pine nuts or sunflower seeds for extra crunch, if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean pasta salad, pasta salad recipe, vegetarian pasta salad, feta cheese pasta, cold pasta salad, healthy pasta salad
