Save to Pinterest 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 salad quickly became a favorite at our family dinners, especially during summer when fresh vegetables are at their peak.
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.
Save to Pinterest This dish always brings our family together around the table, sharing stories and enjoying fresh flavors.
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)
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This salad is a perfect hit for light meals and impresses with its fresh, vibrant flavors every time.
Recipe Q&A
- → What type of pasta works best for this salad?
Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and provide great texture balance.
- → Can I prepare this dish ahead of time?
Yes, letting the salad chill in the fridge for an hour allows flavors to meld beautifully before serving.
- → What can I add to enhance the flavor?
Try adding roasted red peppers, sun-dried tomatoes, or artichoke hearts for extra depth and variety.
- → Is it possible to make a gluten-free version?
Simply substitute the pasta with certified gluten-free options to accommodate dietary needs.
- → What herbs are recommended in this dish?
Fresh parsley is essential for brightness, while basil adds a subtle aromatic note when included.
- → How should the salad be served?
It’s best enjoyed chilled or at room temperature, making it a versatile option for warm weather dining.