Save 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 Mediterranean Olive Oil and Feta Pasta Salad has become my go-to summer dish. It's fresh, flavorful, and perfect for warm evenings.
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.
Pin it This recipe brings back fond memories of sharing light summer dinners with my family in the backyard.
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
Calories 410, Total Fat 19 g, Carbohydrates 48 g, Protein 13 g (per serving)
Pin it This salad is a delightful and easy dish that can be customized to your taste with fresh additions.
Frequently Asked Questions
- → What type of pasta works best for this salad?
Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and blend nicely with the vegetables and cheese.
- → Can I prepare the pasta salad in advance?
Yes, preparing it a few hours ahead allows flavors to meld. Store it chilled and toss gently before serving.
- → How can I add extra flavor to the dish?
Consider adding roasted red peppers, sun-dried tomatoes, or artichoke hearts for a richer taste experience.
- → What can I use to replace feta cheese if desired?
Try crumbly goat cheese or a dairy-free cheese alternative to maintain the tangy texture and flavor.
- → What drinks pair well with this pasta salad?
A crisp Sauvignon Blanc or a dry rosé complements the fresh Mediterranean flavors beautifully.