Mediterranean Pasta Salad Olives

I threw this together one Saturday morning after opening the fridge and finding half a block of feta, a handful of olives, and some leftover pasta from the night before. What started as a quick fix became the dish I brought to every summer gathering that year. There's something about cold pasta dressed in olive oil and vinegar that just tastes like sunshine and lazy afternoons. It's been my go-to ever since.

I brought this to a potluck once where someone had already made a pasta salad, and I almost didn't put mine out. But the olives and feta made all the difference. By the end of the night, my bowl was empty and the other one was still half full. My friend Sara asked for the recipe three times before I finally texted it to her on the way home.

Ingredients

• Short pasta: Fusilli or penne works best because the grooves catch the dressing, but I've used whatever shape I had and it always turned out fine.
• Cherry tomatoes: Halving them releases their juice into the salad, which mixes with the dressing and makes everything taste brighter.
• Cucumber: I peel mine in stripes so it's not too watery but still has a little crunch and color.
• Red onion: Soak the chopped pieces in cold water for five minutes if you don't want them too sharp, then drain and pat dry.
• Red bell pepper: Adds sweetness and a little crunch that balances the salty olives and creamy feta.
• Kalamata olives: These are the heart of the dish, briny and rich, and I always buy them pitted to save time.
• Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled, it tastes so much better and doesn't have that weird coating.
• Fresh parsley and basil: Don't skip the herbs, they make the whole thing feel alive instead of just cold and heavy.
• Extra-virgin olive oil: Use the good stuff here since it's not being cooked, you'll actually taste the difference.
• Red wine vinegar: Gives it that tangy kick that keeps you going back for more.
• Garlic: One clove minced is enough to add warmth without overpowering the vegetables.
• Dried oregano: A little goes a long way, it brings that classic Mediterranean flavor without needing fresh.
• Dijon mustard: Helps the dressing stick to the pasta and adds a subtle depth.

Instructions

Cook the pasta:

Boil it in well-salted water until it's just al dente, then drain and rinse it under cold water to stop the cooking. This keeps it from getting mushy later when it sits in the dressing.

Make the dressing:

Whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a big bowl until it's smooth and emulsified. Taste it and adjust the salt or vinegar if you want it sharper or milder.

Combine everything:

Toss the cooled pasta with the tomatoes, cucumber, onion, bell pepper, olives, feta, parsley, and basil right in the bowl with the dressing. Use your hands or a big spoon and be gentle so the feta doesn't turn to mush.

Chill and serve:

Cover the bowl and let it sit in the fridge for at least thirty minutes so the flavors can marry. Give it one more toss before serving and taste again in case it needs a pinch more salt.

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One summer evening I made a double batch of this and ate it straight from the bowl on my back porch while the sun went down. It wasn't fancy or planned, just me and a fork and the sound of cicadas. That's when I realized some of the best meals don't need an occasion, they just need to taste good and make you feel something.

How to Store and Serve

This salad keeps in the fridge for up to three days in an airtight container, though the vegetables will soften a bit over time. I actually prefer it on day two when everything has soaked up the dressing. If it looks dry after chilling, drizzle a little more olive oil and toss gently before serving. Bring it to room temperature for about fifteen minutes if you want the flavors to open up again.

Ways to Make It Your Own

I've stirred in grilled chicken, canned tuna, or chickpeas when I wanted it to be more filling. Artichoke hearts and sun-dried tomatoes are great additions if you have them lying around. For a vegan version, skip the feta or swap it for a plant-based crumble. Once I added a handful of arugula right before serving and the peppery bite was perfect.

What to Serve Alongside

This pairs beautifully with grilled fish, roasted chicken, or even just a thick slice of crusty bread rubbed with garlic. I've served it at barbecues, brought it to the beach in a cooler, and eaten it for lunch straight out of the container at my desk. It's one of those dishes that fits wherever you need it to.

• A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness of the olives and feta.
• Serve it in a shallow bowl so people can see all the colors, it makes it more appealing.
• Garnish with a few extra basil leaves and a drizzle of olive oil right before bringing it to the table.

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This is the kind of recipe that gets better the more you make it because you start to know exactly how you like it. I hope it becomes one of those dishes you reach for without thinking, the one that always works and always tastes like summer.

Recipe Questions & Answers

→ What pasta types work best for this salad?

Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and provide a pleasant bite.

→ Can I substitute the feta cheese?

Yes, for dairy-free options, try plant-based cheese alternatives or omit it for a lighter option.

→ How long should the salad chill before serving?

Chilling for at least 30 minutes allows flavors to meld and enhances the overall taste.

→ Is it possible to add protein to this dish?

Grilled chicken or tuna can be added to boost protein and create a more substantial meal.

→ What are some variations to try?

Incorporate artichoke hearts or sun-dried tomatoes for additional texture and flavor dimensions.

→ How should this salad be stored?

Store in an airtight container in the refrigerator and consume within 2 days for best freshness.