Mediterranean Pasta Salad Olives (Printable)
Vibrant pasta mixed with olives, feta, tomatoes, and fresh herbs in a zesty dressing.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 small red onion, finely chopped
05 - 1 red bell pepper, diced
→ Olives & Cheese
06 - 3/4 cup Kalamata olives, pitted and halved
07 - 3.5 oz feta cheese, crumbled
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh basil, chopped
→ Dressing
10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp Dijon mustard
15 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool.
02 - In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper.
03 - Add cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta, parsley, and basil to the bowl with the dressing.
04 - Gently toss all ingredients together to evenly coat with the dressing.
05 - Taste the salad and adjust seasoning with additional salt and pepper if needed.
06 - Refrigerate the salad for at least 30 minutes before serving to enhance flavors.
# Expert Advice:
01 -
- It actually tastes better after sitting in the fridge for a few hours, which means you can make it ahead without any stress.
- Every bite is different depending on what you scoop up, so it never gets boring halfway through the bowl.
- You can toss in whatever vegetables you have on hand and it still works perfectly.
02 -
- Rinsing the pasta under cold water is not optional, it removes the starch that would otherwise make the salad gummy and clumpy.
- If you dress the salad right after cooking the pasta while it's still warm, it will soak up too much dressing and taste dry later.
- Feta and olives are salty on their own, so go light on the salt in the dressing until you've tasted the finished salad.
03 -
- Use a pasta shape with ridges or curves so the dressing clings to every piece instead of pooling at the bottom of the bowl.
- Crumble the feta with your fingers instead of a knife, it creates irregular pieces that distribute better and taste more interesting.
- Taste the salad after it's been chilled, cold mutes flavor so you may need to add a little more salt, vinegar, or olive oil before serving.