Save to Pinterest A vibrant, refreshing pasta salad featuring tangy feta, briny olives, ripe tomatoes, and crisp vegetables—all tossed in a zesty olive oil dressing. The perfect light Mediterranean-inspired plate for warm weeknight dinners.
This salad has become my go-to summer meal, bringing bright colors and bold tastes to every table I serve it on.
Ingredients
- Pasta: 300 g (10 oz) short pasta (fusilli, penne, or farfalle), Salt for boiling water
- Vegetables: 1 cup cherry tomatoes halved, 1 medium cucumber diced, 1 small red onion thinly sliced, 1/2 red bell pepper diced
- Cheese & Olives: 150 g (5 oz) feta cheese crumbled, 1/2 cup Kalamata olives pitted and halved
- Dressing: 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1 clove garlic minced, 1/2 tsp sea salt, 1/4 tsp black pepper
- Fresh Herbs: 2 tbsp fresh parsley chopped, 1 tbsp fresh basil sliced (optional)
Instructions
- Step 1:
- 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 stop the cooking process.
- Step 2:
- In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, and red bell pepper.
- Step 3:
- Add the cooked and cooled pasta to the vegetables.
- Step 4:
- In a small bowl or jar, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
- Step 5:
- Pour the dressing over the pasta and vegetables. Toss gently to combine.
- Step 6:
- Add the crumbled feta cheese, Kalamata olives, parsley, and basil (if using). Toss lightly to distribute.
- Step 7:
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Save to Pinterest My family loves gathering around this salad especially in warm weather when we want something light yet flavorful to enjoy together.
Notes
For extra flavor add roasted red peppers sun-dried tomatoes or artichoke hearts Substitute gluten-free pasta for a gluten-free version Excellent with grilled chicken or shrimp for added protein Pairs well with a crisp Sauvignon Blanc or a dry rosé
Required Tools
Large pot Colander Large mixing bowl Small bowl or jar (for dressing) Knife and cutting board
Nutritional Information
Per serving: Calories 410 Total Fat 19 g Carbohydrates 48 g Protein 13 g
Save to Pinterest Serve this pasta salad chilled or at room temperature for the best taste and texture.
Recipe FAQs
- → What pasta types work best for this dish?
Short pastas like fusilli, penne, or farfalle hold the dressing and mix well with the vegetables and cheese.
- → Can I prepare this in advance?
Yes, preparing ahead allows flavors to meld. Store chilled and toss gently before serving.
- → What herbs enhance the flavor?
Fresh parsley and basil provide a bright, aromatic contrast to the creamy feta and tangy olives.
- → How can I make it gluten-free?
Simply substitute the pasta with a certified gluten-free variety without altering the recipe.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or dry rosé complements the bright, savory elements and fresh vegetables nicely.
- → Are there optional ingredient additions?
Roasted red peppers, sun-dried tomatoes, or artichoke hearts can add extra flavor and texture.