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Irresistible Mediterranean Pasta Salad Recipe You’ll Love!

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This vibrant Mediterranean pasta salad is a celebration of summer flavors, featuring fresh vegetables, creamy feta, and a zesty dressing. Perfect for any occasion, it’s quick to prepare and sure to impress your guests!

Ingredients

Scale
  • 14 oz pasta (I always use Barilla rotini or penne to hold the dressing)
  • 1 large cucumber (peeled and sliced into 1/2-inch half-moons)
  • 18 oz cherry tomatoes
  • 3/4 cup olives (I prefer Mezzetta sliced kalamata olives for a briny punch)
  • 5 oz feta
  • 1/2 red onion
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup olive oil (extra-virgin provides a richer flavor base)
  • 4 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 tsp oregano
  • 1 tsp honey
  • 3 garlic cloves (freshly pressed for the most pungent aroma)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

  1. Start by bringing a large pot of salted water to a boil. Add 14 oz of your chosen pasta (Barilla rotini or penne) and cook it for exactly 10 minutes, or until al dente. Stir occasionally to prevent sticking and taste the pasta a minute before it’s done. It should be firm to the bite, not mushy.
  2. While the pasta is cooking, prepare your vegetables. Peel and slice 1 large cucumber into 1/2-inch half-moons, and halve 18 oz of cherry tomatoes. Set them aside in a large mixing bowl, where the pasta will eventually join them.
  3. Next, take 3/4 cup of sliced kalamata olives and add them to the bowl with the cucumber and tomatoes. Crumble 5 oz of feta cheese over the top, ensuring even distribution for flavor in every bite.
  4. Now, slice 1/2 of a red onion thinly and add it to the mixture. The onion adds a nice crunch and a hint of sweetness. If you prefer a milder flavor, soak the sliced onion in cold water for 10 minutes before adding it to the salad.
  5. Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. You want the pasta cool enough to mix with the fresh ingredients but still slightly warm to help the flavors meld together.
  6. Add the cooled pasta to the large mixing bowl with the vegetables. In a separate bowl, whisk together 1/3 cup of extra-virgin olive oil, 4 tbsp of red wine vinegar, 1 tbsp of lemon juice, 2 tsp of oregano, 1 tsp of honey, 3 freshly pressed garlic cloves, 1/4 tsp of pepper, 1/2 tsp of salt, and 1/4 tsp of red pepper flakes. This dressing will be the flavor powerhouse of your salad.
  7. Pour the dressing over the pasta and vegetable mixture. Gently toss everything until well combined, making sure each piece of pasta and vegetable is coated in that delicious dressing. Taste and adjust seasoning if necessary — you might want a bit more salt or a splash of vinegar!
  8. Finally, sprinkle 1/4 cup of freshly chopped parsley over the salad. This adds a pop of color and freshness. Serve immediately or let it chill in the fridge for at least 30 minutes to allow the flavors to develop further. If you’re serving later, give it a quick toss before serving to redistribute the dressing.

Nutrition

Keywords: Don’t skip the rinsing step after cooking the pasta to remove excess starch. Use a good-quality extra-virgin olive oil for the best flavor, and be cautious with garlic to avoid overpowering the dish.

Find it online: https://softtasty.com/irresistible-mediterranean-pasta-salad-recipe-youll-love/