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Quick Mediterranean Pasta Salad

A vibrant pasta salad bursting with Mediterranean flavors from fresh vegetables, feta cheese, and a zesty dressing, perfect for family gatherings or cozy winter dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups fusilli or penne Key pasta choice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ¼ cup red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup feta cheese, crumbled
Dressing
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • salt and pepper, to taste

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Preparing the Vegetables
  1. While the pasta is cooking, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
Combining Ingredients
  1. Add the sliced Kalamata olives and crumbled feta cheese to the bowl with the vegetables.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour this dressing over the salad mixture.
  3. Add the cooked pasta to the salad bowl. Gently toss everything together until well combined. Taste and adjust the seasoning if necessary.
Serving Suggestions
  1. Enjoy immediately, or let it chill in the refrigerator for about 15-20 minutes to allow the flavors to meld!

Notes

For best results, do not overcook the pasta; it should be firm enough to hold up against the dressing and vegetables. Rinse the pasta with cold water after cooking to avoid mushiness. Leftovers can be stored in an airtight container in the refrigerator for up to three days. For freezing, store salad components separately without dressing.