Mediterranean Pasta Salad Olives (Print version)
Vibrant Mediterranean pasta with olives, fresh vegetables, and zesty dressing, perfect chilled or room temperature.
# What you'll need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1 red bell pepper, diced
→ Olives & Cheese
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
→ Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper to taste
# Method:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - While pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Pit and halve the Kalamata olives.
03 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until fully emulsified and creamy.
04 - Transfer the cooled pasta to a large mixing bowl. Add the prepared vegetables, olives, and crumbled feta cheese. Pour the vinaigrette over the top and toss thoroughly to coat all ingredients evenly.
05 - Sprinkle the chopped fresh parsley and basil over the salad. Toss gently to distribute the herbs throughout the dish.
06 - Refrigerate the salad for at least 15 minutes to allow flavors to meld together. Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days.
# Expert advice:
01 -
- The dressing soaks into the pasta as it chills, making each bite more flavorful than the last
- It keeps beautifully for days and somehow tastes better the next day
02 -
- Rinse your pasta thoroughly under cold water or it'll keep cooking and turn into mush
- Let the salad chill for at least 15 minutes or the flavors won't have time to become friends
03 -
- Cut your vegetables slightly larger than you think you need so they don't get lost in the pasta
- Taste before adding salt since olives and feta bring plenty of their own