Irresistible Mediterranean Pasta Salad
A vibrant and flavorful dish combining fresh vegetables, olives, and feta with pasta, perfect for any occasion.
Ingredients
For the Base
- 14 oz pasta (Barilla rotini or penne recommended) You can use whole wheat or gluten-free pasta for a healthier option.
- 1 large cucumber (peeled and sliced into 1/2-inch half-moons)
- 18 oz cherry tomatoes
- 3/4 cup olives (Mezzetta sliced kalamata olives for a briny punch) Substitute with pimento-stuffed green olives if desired.
- 5 oz feta Try vegan feta for a dairy-free version or omit for a lighter option.
- 1/2 large red onion
- 1/4 cup fresh parsley, chopped Change to fresh basil or mint for a different flavor profile.
For the Sauce
- 1/3 cup olive oil (extra-virgin for richer flavor)
- 4 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp oregano
- 1 tsp honey
- 3 cloves garlic (freshly pressed for pungency)
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
Preparation
- Begin by cooking the pasta according to package instructions until al dente. Drain and set aside to cool slightly.
- While the pasta cooks, chop the cucumber, cherry tomatoes, red onion, and parsley. Add these vegetables to a large mixing bowl.
Making the Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, honey, pressed garlic, pepper, salt, and red pepper flakes.
Combining the Ingredients
- Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the top and mix well, ensuring everything is evenly coated.
- Gently fold in the feta and olives, allowing them to mix within the salad without breaking the feta too much.
Serving
- Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve cold or at room temperature.
Notes
Chill the salad for proper flavor infusion and gently mix ingredients to maintain the integrity of the feta.