Mediterranean Pasta Salad Olives

I threw this together on a sweltering June afternoon when the kitchen felt too hot for anything involving the oven. The pasta cooled under cold water while I chopped vegetables with the windows wide open, and the smell of fresh basil mixing with briny olives made me forget the heat. It tasted like vacation in a bowl, and I've been making it ever since whenever I need something bright and easy.

I brought this to a backyard potluck once, and it disappeared before the burgers were even done. Someone asked if I'd used a family recipe, and I just laughed because I'd invented it that morning using what was left in my crisper drawer. That's the beauty of it: it feels intentional even when it's completely improvised.

Ingredients

• Short pasta: Fusilli or penne work best because their ridges catch the dressing, and they hold up without getting mushy after chilling.
• Cherry tomatoes: Halve them so their juice mingles with the olive oil and creates little pockets of sweetness in every bite.
• Cucumber: Dice it small and consider peeling if the skin is tough, though I usually leave it on for color and crunch.
• Red onion: Chop it fine and soak in cold water for a few minutes if you want to mellow the sharpness.
• Red bell pepper: Adds a sweet crunch that balances the salty olives and creamy feta.
• Kalamata olives: Their fruity brininess is essential, but green olives work in a pinch if that's what you have.
• Feta cheese: Crumble it by hand so some chunks stay large and creamy while others break down into the dressing.
• Fresh parsley and basil: Chop them just before tossing so they stay vibrant and don't bruise or wilt.
• Extra-virgin olive oil: Use the good stuff here because it's the backbone of the dressing and you'll taste the difference.
• Red wine vinegar: Its acidity cuts through the richness and makes everything taste brighter and more alive.
• Garlic: Mince it fine so it distributes evenly without overpowering the other flavors.
• Dried oregano: A little goes a long way, and it brings that unmistakable Mediterranean warmth.
• Dijon mustard: Just half a teaspoon emulsifies the dressing and adds a subtle tang.

Instructions

Cook the pasta:

Boil it in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. This keeps it firm and prevents it from absorbing too much dressing later.

Make the dressing:

Whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a large bowl until it looks smooth and slightly thickened. Taste it and adjust the seasoning now, because it's easier than trying to fix it once everything is mixed.

Combine everything:

Add the cooled pasta, tomatoes, cucumber, onion, bell pepper, olives, feta, parsley, and basil to the bowl. Toss gently with your hands or a large spoon, making sure every piece gets coated without smashing the feta.

Chill and serve:

Cover and refrigerate for at least 30 minutes so the flavors can marry and the pasta can soak up the dressing. Give it a quick toss before serving, and add a drizzle of olive oil if it looks dry.

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One evening I served this alongside grilled fish, and my cousin said it reminded her of a seaside lunch she'd had in Greece years ago. She didn't know I'd never been, but the combination of olives, feta, and that lemony-garlicky brightness transported her anyway. That's when I realized this dish doesn't need a passport to feel like a getaway.

Customizing Your Salad

You can fold in grilled chicken, canned tuna, or chickpeas if you want more protein, and artichoke hearts or sun-dried tomatoes add a deeper, tangy richness. I've also swapped the feta for fresh mozzarella when I'm feeling mild, and it works beautifully. The dressing is forgiving, so trust your instincts and use what excites you.

Storage and Make-Ahead Tips

This salad keeps in the fridge for up to three days, though the cucumbers may soften slightly after the second day. If you're making it ahead, hold back the herbs and feta until just before serving so they stay fresh and bright. Let it come to room temperature for about 15 minutes before eating, and it will taste even better than straight from the cold.

Serving Suggestions

I like to serve this in a wide, shallow bowl so all the colors show off, and sometimes I add a handful of arugula on top for peppery contrast. It pairs beautifully with crusty bread for mopping up the dressing, and a chilled glass of Sauvignon Blanc or sparkling water with lemon feels just right. If you're feeding a crowd, double the recipe because it never lasts as long as you think it will.

• Garnish with extra fresh basil or a sprinkle of lemon zest right before serving.
• Serve it in individual mason jars for picnics or packed lunches that look effortlessly charming.
• Leftovers make an excellent stuffing for pita pockets or a topping for grilled flatbreads.

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Every time I toss this together, it reminds me that the best meals don't need complicated techniques or exotic ingredients, just good flavors and a little bit of care. I hope it brings as much color and ease to your table as it has to mine.

Recipe FAQs

→ What type of pasta works best for this salad?

Short pasta shapes like fusilli, penne, or farfalle hold dressing well and provide a pleasant texture.

→ Can I prepare this dish ahead of time?

Yes, chilling the salad for at least 30 minutes allows the flavors to meld beautifully before serving.

→ What alternatives can replace feta cheese?

For dairy-free options, use plant-based cheese substitutes or omit it entirely without losing flavor.

→ How can the salad be customized for added protein?

Grilled chicken or tuna make excellent additions to boost protein while complementing the fresh ingredients.

→ Are there any suggested pairings with this dish?

Serve alongside crusty bread and pair with a crisp white wine like Sauvignon Blanc for a balanced meal.