Mediterranean Pasta Salad with Kalamata

There's something about the smell of vinegar and garlic hitting a bowl of warm pasta that takes me straight to a sun-drenched Mediterranean terrace, even if I'm just standing in my kitchen on an ordinary Tuesday. I discovered this salad almost by accident one summer when I had too many cherry tomatoes ripening at once and a block of feta that needed using before it went off. The first time I tossed it all together with a quick vinaigrette, I realized I'd stumbled onto something that tasted like a vacation in a bowl.

I made this for a group of friends who showed up unexpectedly one afternoon with a bottle of wine and nowhere particular to be. While they settled on the porch, I threw together whatever fresh vegetables I could find and tossed them with some pasta and olives. By the time we sat down to eat, the whole thing felt less like cooking and more like we'd all stumbled into something special together.

Ingredients

• Short pasta (penne, fusilli, or farfalle), 225 g: Choose a shape with nooks and crannies that can catch the dressing—flat pasta tends to slip right off.
• Cherry tomatoes, 1 cup halved: Look for ones that feel heavy for their size, which means they're packed with juice and flavor, not water.
• Cucumber, 1 cup diced: I peel mine in stripes so it holds onto a little texture while you're eating.
• Red onion, 1/2 thinly sliced: The sharpness mellows as it sits with the dressing, becoming almost sweet by serving time.
• Red bell pepper, 1/2 diced: Sweet peppers add brightness without the heat, and their color makes the whole thing look alive on the plate.
• Kalamata olives, 2/3 cup pitted and halved: Never skip the halving step—it releases more of their briny flavor throughout the salad.
• Feta cheese, 100 g crumbled: Crumble it by hand rather than a food processor so the pieces stay substantial enough to taste.
• Fresh parsley, 1/4 cup chopped: Add this at the very end so it stays green and bright rather than turning dark.
• Fresh basil, 2 tbsp torn: Tear it by hand with your fingers—a knife bruises the leaves and they lose their fragrance.
• Extra virgin olive oil, 4 tbsp: This is where the salad gets its body and richness, so use one you actually like to taste on its own.
• Red wine vinegar, 2 tbsp: The acidity balances all those salty, creamy elements and keeps everything from feeling heavy.
• Garlic clove, 1 minced: One is usually enough unless you're a garlic person like me, in which case go rogue.
• Dried oregano, 1 tsp: Oregano is the bridge that brings the whole Mediterranean story together in one flavor.
• Dijon mustard, 1/2 tsp: A tiny amount acts as an emulsifier and adds a whisper of sophistication without tasting mustard-y.

Instructions

Boil the pasta until it's almost tender:

Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil before adding the pasta. Cook according to the package time, but pull it out a minute or two early so it still has a tiny bit of resistance when you bite it. Drain it in a colander, then rinse under cold water while tossing it gently with your hands so it cools evenly.

Build the base of the salad:

Tip the cooled pasta into a large mixing bowl and add all the vegetables, olives, and feta in one go. At this stage it looks like chaos, but that's exactly right—everything's just waiting for the dressing to tie it together.

Whisk the vinaigrette together:

In a small bowl or a mason jar, combine the olive oil, vinegar, minced garlic, oregano, mustard, and a pinch each of salt and pepper. Whisk or shake it vigorously for about 30 seconds until it gets a little thicker and looks emulsified—you'll see it change texture slightly.

Dress the salad and toss gently:

Pour the vinaigrette over everything and toss it all with two large spoons or your hands, moving slowly so nothing gets crushed. Take your time here—you want every piece coated evenly, and the vegetables should stay whole and intact.

Finish with fresh herbs and taste:

Scatter the torn basil and chopped parsley over the top and toss once more, very gently this time. Take a bite and taste for salt and pepper, adding more if it needs it—remember that the dressing's flavors will bloom a bit more as everything sits together.

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The moment I realized this salad had become part of my regular rotation was when my neighbor asked for the recipe, made it for her book club, and suddenly three other people wanted it too. There's something quietly powerful about a dish that feels this simple but lands so well on the table.

Why This Salad Works

Every ingredient in this salad is doing real work—the olives bring salt and funk, the feta adds richness and tang, the vinegar cuts through everything with brightness, and the pasta gives it all something to cling to. There's a reason Mediterranean cooking has lasted this long: it knows that you don't need much when you choose things that naturally belong together. The vegetables stay crisp, the flavors keep talking to each other, and by the time it hits the table, it tastes like you've put in way more effort than you actually did.

Making It Your Own

This salad is forgiving enough to bend to whatever you have on hand. I've made it with green bell pepper when red wasn't available, swapped in white wine vinegar when I ran out of red, and once used crumbled goat cheese instead of feta because it's what was in the fridge. The bones of the thing—pasta, olives, vinegar, olive oil, and fresh vegetables—stay the same, but everything else is fair game. If you want to add protein, grilled chicken is obvious, but roasted chickpeas work beautifully too, and I've even thrown in white beans when I wanted something more filling.

Serving and Storing

Serve this right away if you love your vegetables with some crunch, or let it sit for up to two hours in the refrigerator if you prefer them softer and more marinated. It'll keep in an airtight container in the fridge for about three days, though the pasta will gradually absorb more dressing and the texture will shift—which some people prefer and others don't. Cold salads always taste different the next day, so just taste it before serving and adjust the seasoning if the flavors have muted.

• A chilled glass of Sauvignon Blanc or rosé is the obvious pairing, but so is ice-cold sparkling water with lemon if you're keeping it simple.
• This makes enough for four people as a substantial side dish or light lunch, but doubles easily if you're feeding a crowd.
• Don't add extra salt until you've tasted it—the olives and feta are already doing a lot of the seasoning work.

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This is the kind of recipe that reminds me why I love cooking in the first place—it's simple enough not to stress you out, delicious enough to feel generous, and honest enough to taste like actual food rather than a performance. Make it once and it'll probably become part of your regular summer rotation too.

Recipe FAQs

→ Can I make this ahead?

Yes, you can refrigerate it for up to 2 hours to allow the flavors to meld perfectly.

→ What protein can I add?

Grilled chicken or chickpeas make great additions for added protein.

→ Is this dish vegetarian?

Yes, this salad is vegetarian as it contains vegetables, cheese, and pasta.

→ Can I use different pasta?

Any short pasta like penne, fusilli, or farfalle works well for holding the dressing.

→ How do I store leftovers?

Keep it in an airtight container in the refrigerator, ideally consumed within a day.