Mediterranean Pasta Salad Olives

Last summer, my neighbor Lena brought this pasta salad to our block party and I literally hovered over the bowl until she forked over the recipe. The way those salty Kalamata olives play against sweet cherry tomatoes still makes my brain happy. Now it's my go-to whenever I need something that travels well and tastes even better after sitting in the sun for a bit.

I made this for my sister's baby shower last month and watched three different people ask for the recipe within ten minutes of arriving. There's something about the crunch of raw vegetables against tender pasta that feels impossibly fresh. My niece kept stealing feta chunks when she thought nobody was looking.

Ingredients

• 250 g (8 oz) short pasta: Penne or fusilli catch the dressing in their ridges, farfalle works beautifully too
• 1 cup cherry tomatoes, halved: The burst of sweetness balances all that salty goodness
• 1 small cucumber, diced: Adds this incredible fresh crunch that keeps things light
• 1/2 red onion, thinly sliced: Soak slices in ice water for 10 minutes if you want to tame the bite
• 1 red bell pepper, diced: Brings sweetness and the most gorgeous color contrast
• 1/2 cup Kalamata olives, pitted and halved: These are the soul of the dish, don't skip them
• 1/3 cup feta cheese, crumbled: Get the good stuff stored in brine, it makes all the difference
• 2 tbsp fresh parsley, chopped: Brightens everything up like sunshine in a bowl
• 1 tbsp fresh basil, chopped: Totally optional but that hint of sweetness is worth it
• 3 tbsp extra-virgin olive oil: The backbone of the whole operation
• 2 tbsp red wine vinegar: Adds just the right amount of zing
• 1 tsp Dijon mustard: This is what makes the dressing actually stick to everything
• 1 clove garlic, minced: Let it sit in the vinegar for a few minutes to mellow out
• 1/2 tsp dried oregano: Rub it between your fingers before adding to wake up the oils
• Salt and black pepper, to taste: Remember the olives and feta are already salty

Instructions

Cook the pasta just right:

Boil those noodles in generously salted water until they're al dente, then drain and rinse under cold water until completely cool to the touch

Prep all your vegetables while pasta cooks:

Halve those cherry tomatoes, dice your cucumber and bell pepper, slice that red onion paper-thin, and halve the olives

Build your colorful base:

In your largest mixing bowl, toss together the cooled pasta, tomatoes, cucumber, onion, bell pepper, olives, and crumbled feta until everything looks like a confetti party

Whisk up that magic dressing:

In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt and pepper, whisking until it looks thick and glossy

Bring it all together:

Pour that dressing over your pasta mixture and toss everything gently until each piece is coated and glistening

Add the fresh herbs:

Scatter in the parsley and basil, give it one last toss, then let it hang out in the fridge for at least 15 minutes before serving

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This became my emergency contribution dish after that baby shower success. My cousin texted me at midnight asking for the recipe because she couldn't stop thinking about it. Now I keep all the ingredients stocked during summer months for impromptu picnics.

Make It Your Own

Sometimes I toss in artichoke hearts if I'm feeling fancy, or roasted red peppers when I want something smoky. Once I added grilled chicken and turned it into a main dish that disappeared in five minutes flat.

Storage Secrets

This travels beautifully but skip the feta if you're making it more than a few hours ahead. The cheese can get a little mushy after marinating too long in the dressing.

Serving Ideas

I've served this alongside grilled fish, tucked into wraps, and straight from the bowl standing in front of the fridge at midnight. It works at room temperature but those cold bites hit different on hot days.

• Toast some extra pine nuts to sprinkle on top right before serving
• A squeeze of fresh lemon right before eating wakes everything up
• Save a handful of herbs to garnish so it looks freshly made

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Hope this brings as much sunshine to your table as it has to mine. There's something joyful about a dish that makes people keep going back for just one more bite.

Recipe FAQs

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or farfalle hold the dressing well and complement the texture of the vegetables.

→ Can I make this salad ahead of time?

Yes, refrigerate it for at least 15 minutes to meld flavors. Best enjoyed within two days for freshness.

→ What can I use instead of feta cheese?

Try goat cheese for a milder flavor or omit cheese altogether for a vegan-friendly alternative.

→ How can I add protein to this dish?

Adding grilled chicken or tuna boosts protein while maintaining the fresh character of the salad.

→ Are there variations to the vegetables used?

Artichoke hearts or roasted red peppers can be added for extra depth and variation in flavor.