Mediterranean Pasta Salad
A refreshing and vibrant pasta salad loaded with fresh vegetables, olives, and feta cheese, perfect for summer gatherings.
Ingredients
Main Ingredients
- 14 oz pasta (Barilla rotini or penne) Holds the dressing well
- 1 large cucumber (peeled and sliced into 1/2-inch half-moons) Adds freshness
- 18 oz cherry tomatoes Halved for better texture
- 3/4 cup olives (Mezzetta sliced kalamata olives) For a briny punch
- 5 oz feta Adds creaminess
- 1/2 medium red onion (diced) For flavor
- 1/4 cup fresh parsley (chopped) For freshness
Dressing Ingredients
- 1/3 cup olive oil (extra-virgin) Provides a richer flavor
- 4 tbsp red wine vinegar Adds acidity
- 1 tbsp lemon juice For brightness
- 2 tsp oregano Classic Mediterranean herb
- 1 tbsp honey Balances flavors
- 3 cloves garlic (freshly pressed) For pungency
- 1/4 tsp pepper To taste
- 1/2 tsp salt To taste
- 1/4 tsp red pepper flakes For a little heat
Instructions
Preparation
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cooks, chop your veggies: slice the cucumber, halve the cherry tomatoes, dice the red onion, and chop the parsley.
Combining Ingredients
- In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, olives, feta, red onion, and parsley.
Making the Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, honey, garlic, pepper, salt, and red pepper flakes until well combined.
Mixing
- Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust seasoning if necessary.
Chilling
- For the best flavors, let the salad chill in the fridge for at least 30 minutes before serving.
Notes
Choose high-quality ingredients for the best flavor. Consider making this ahead of time as it holds well in the fridge.