Mediterranean pasta salad olives (Printable)
A refreshing mix of pasta, olives, fresh vegetables, and tangy dressing for warm weather dining.
# What You'll Need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1 red bell pepper, diced
→ Olives & Cheese
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
→ Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped (optional)
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and rinse under cold running water to stop cooking and cool the pasta.
02 - While pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Pit and halve the Kalamata olives if not already prepared.
03 - In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and crumbled feta cheese. Toss gently to distribute ingredients evenly.
04 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until fully emulsified and thickened slightly.
05 - Pour the vinaigrette over the pasta salad mixture. Toss thoroughly to coat all ingredients with the dressing. Add the chopped fresh parsley and basil, then toss again to incorporate the herbs.
06 - Refrigerate the salad for at least 15 minutes to allow flavors to meld together. Serve chilled or at room temperature. The salad can be stored in an airtight container in the refrigerator for up to 2 days.
# Expert Advice:
01 -
- It actually gets better as it sits, so you can make it hours before guests arrive
- The combination of briny olives, bright tomatoes, and tangy feta hits every craving
02 -
- Rinsing the pasta with cold water stops the cooking and washes away excess starch so the salad doesnt get gummy
- The salad needs at least 15 minutes in the fridge, but 30 minutes is even better for flavor development
03 -
- Toast the pasta in a dry pan for 2 minutes before boiling for a nuttier depth of flavor
- Let the red onion soak in ice water for 10 minutes if you want to mellow its sharpness