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Mediterranean Pasta Salad

A refreshing pasta salad combining vibrant vegetables, tangy feta cheese, and hearty pasta, perfect for family gatherings or solo dining.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (fusilli or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar (or substitute with lemon juice) for a non-alcoholic option
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Begin by boiling a large pot of salted water. Once it’s bubbling, add your pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Preparing the Vegetables
  1. While your pasta is cooking, chop the cherry tomatoes, cucumber, red onion, and parsley. Set them aside.
Mixing the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, chopped vegetables, kalamata olives, and crumbled feta cheese.
Dressing the Salad
  1. Pour the dressing over the pasta mixture and toss gently until everything is well-coated.
Chilling and Serving
  1. For the best flavor, let your salad chill in the refrigerator for at least 30 minutes before serving. Enjoy!

Notes

For variations, you can switch out the pasta types to whole wheat or gluten-free. Add in extra veggies like bell peppers or artichoke hearts for more flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.