Mediterranean Pasta Salad with Kalamata (Printable)

Vibrant mix of pasta, veggies, olives, and feta in zesty vinaigrette.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - ½ red onion, thinly sliced
06 - ½ red bell pepper, diced

→ Olives & Cheese

07 - ⅔ cup Kalamata olives, pitted and halved
08 - 3.5 oz feta cheese, crumbled

→ Fresh Herbs

09 - ¼ cup fresh parsley, chopped
10 - 2 tbsp fresh basil, torn

→ Dressing

11 - 4 tbsp extra virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 garlic clove, minced
14 - 1 tsp dried oregano
15 - ½ tsp Dijon mustard
16 - ¼ tsp black pepper
17 - Salt, to taste

# Steps:

01 - Boil pasta in salted water until al dente according to package instructions. Drain and rinse under cold water to stop cooking.
02 - In a large bowl, mix cooled pasta, cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, and crumbled feta cheese.
03 - Whisk olive oil, red wine vinegar, garlic, dried oregano, Dijon mustard, black pepper, and salt in a small bowl or jar until emulsified.
04 - Pour dressing over the salad and toss gently to evenly coat all ingredients.
05 - Stir in chopped parsley and torn basil. Taste and adjust seasoning if necessary.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Tips:

01 -
  • It comes together in under 30 minutes and tastes even better the next day when the flavors get cozy with each other.
  • You can throw it together for a picnic, a potluck, or just a quiet lunch without feeling like you've skipped on taste.
  • The briny olives and creamy feta do all the heavy lifting flavor-wise, so you can breathe easy in the kitchen.
02 -
  • Rinsing the pasta under cold water is non-negotiable if you want it to stay separate and not turn into one starchy clump.
  • Add the fresh herbs at the very end—if you toss them in early, they'll turn dark and lose all their bright flavor to the dressing.
  • This salad actually tastes better after it's had 30 minutes to an hour in the refrigerator, so don't judge it straight out of the bowl.
03 -
  • Make the vinaigrette in a mason jar and keep it separate until you're ready to eat—this way the salad doesn't get soggy if you need to eat it hours later.
  • Taste the pasta water before draining it to make sure it's actually salty enough, because this is one of the only chances you get to season the pasta itself.

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