Mediterranean Pasta Salad Olives (Print Version)
Bright, fresh flavors of olives, tomatoes, cucumbers, and herbs combine with tender pasta in a zesty mix.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 small red onion, finely chopped
05 - 1 red bell pepper, diced
→ Olives & Cheese
06 - 3/4 cup Kalamata olives, pitted and halved
07 - 3.5 oz feta cheese, crumbled
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh basil, chopped
→ Dressing
10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp Dijon mustard
15 - Salt and black pepper, to taste
# How to Cook:
01 - 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 cool.
02 - In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper.
03 - Add the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta, parsley, and basil to the bowl with the dressing.
04 - Gently toss all ingredients to combine and coat evenly with the dressing.
05 - Taste and adjust seasoning as needed with additional salt and pepper.
06 - Refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- It tastes better after sitting in the fridge, so you can make it hours ahead and actually enjoy your guests.
- The tangy dressing clings to every piece of pasta, and the feta gets creamy as it softens into the salad.
- You can toss in whatever vegetables or herbs you have on hand without worrying about precise measurements.
02 -
- Rinsing the pasta under cold water is not optional, or it will keep cooking and turn mushy by the time you serve it.
- The salad tastes best after a few hours in the fridge, but if it sits overnight, you may need to add a splash of olive oil and vinegar to refresh it.
- Don't skip salting the pasta water generously, because that's your only chance to season the pasta itself.
03 -
- If your feta is too salty, rinse it briefly under cold water and pat it dry before crumbling.
- Toast a handful of pine nuts or slivered almonds and toss them in at the end for an unexpected crunch that elevates the whole dish.
- Make a double batch of the dressing and keep it in a jar in the fridge for drizzling over roasted vegetables or greens throughout the week.