Mediterranean Pasta Salad Olives (Print Version)

Fresh Mediterranean pasta with tomatoes, cucumbers, olives, and feta for a light, flavorful meal.

# What You'll Need:

→ Pasta

01 - 10 ounces short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 red bell pepper, diced

→ Olives & Cheese

06 - 3.5 ounces Kalamata olives, pitted and halved
07 - 3.5 ounces feta cheese, crumbled

→ Herbs & Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 clove garlic, minced
11 - 1 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped

# How to Cook:

01 - Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large salad bowl, mix the cooled pasta with cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, and crumbled feta cheese.
03 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and black pepper in a small bowl.
04 - Pour the dressing over the salad and toss gently to evenly coat all ingredients.
05 - Sprinkle chopped fresh parsley over the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It tastes even better the next day, so make it ahead without guilt.
  • Comes together in under 30 minutes and travels beautifully to picnics or potlucks.
  • Works as a light lunch, side dish, or surprisingly satisfying dinner when you add protein.
02 -
  • Cool the pasta completely before dressing it, or the warm pasta will absorb all the dressing and turn mushy.
  • Taste the dressing on its own before mixing it in—this is your chance to adjust the balance of acid and oil.
  • Make this salad a few hours ahead if you can; it genuinely tastes better the next day once everything has settled together.
03 -
  • Use the best quality feta and olives you can afford—they're the stars here and there's nowhere to hide mediocre ingredients.
  • Don't chop your vegetables too small; chunks feel more intentional and stay fresher longer than mince.
  • If you're making this the night before, dress it just before serving and it'll taste like you made it fresh that morning.

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