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Irresistible Mediterranean Pasta Salad

A vibrant and flavorful pasta salad that combines fresh vegetables, olives, and feta cheese, perfect for gatherings and summer meals.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 8 oz Pasta (farfalle or penne) Choose your favorite shape.
  • 1 cup Cherry Tomatoes Burst with sweetness and color.
  • 1 cup Cucumber For a refreshing crunch.
  • 1 cup Bell Peppers Use a mix of colors for visual appeal.
  • 1/2 medium Red Onion Soak in water first if a milder flavor is preferred.
  • 1/2 cup Kalamata Olives For an authentic Mediterranean touch.
  • 1/2 cup Feta Cheese Crumbled for creaminess and tang.
Dressing
  • 1/4 cup Olive Oil Use fresh extra virgin for best flavor.
  • 2 tbsp Red Wine Vinegar Adds acidity that ties everything together.
  • 1 tsp Dried Oregano Herbs enhance the flavor.
  • Salt and Pepper to taste Salt and Pepper For seasoning.

Method
 

Preparation
  1. In a large pot, boil water, add salt, and cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta is cooking, chop your cherry tomatoes, cucumber, bell peppers, and red onion. Place them in a large mixing bowl.
Combining Ingredients
  1. Add the drained pasta to the bowl of vegetables. Toss in the Kalamata olives and crumbled feta cheese.
Dressing and Serving
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle over the pasta salad and toss gently to combine all flavors.
  2. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar to your liking.
  3. Let the salad rest in the fridge for 30 minutes to an hour before serving to help the flavors meld beautifully together.

Notes

For added variety, consider swapping out the pasta, adding protein like chicken or chickpeas, and using seasonal vegetables. Leftovers can be stored in an airtight container for up to 3 days. This salad is best enjoyed cold.