Mediterranean Pasta Salad with Feta & Olives
This vibrant Mediterranean Pasta Salad is packed with fresh veggies, tangy feta, briny olives, and a zesty homemade dressing. It’s a perfect make-ahead dish for picnics, barbecues, or a light meal.
Total time
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Salad:
12 oz (340g) pasta (rotini, penne, or bowtie)
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup kalamata olives, pitted and sliced
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup roasted red peppers, chopped (optional)
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp dried oregano
1 garlic clove, minced
½ tsp salt (or to taste)
¼ tsp black pepper
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Drain and rinse under cold water to stop cooking and cool it down. Set aside.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
3. Assemble the Salad
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and roasted red peppers (if using).
Pour the dressing over the salad and toss gently to coat everything evenly.
4. Chill & Serve
Let the salad sit for at least 15-30 minutes to allow the flavors to meld.
Serve chilled or at room temperature.
Nutritional Information
Calories: 320
Protein: 8g
Carbohydrates: 38g
Fat: 15g
Saturated Fat: 4g
Fiber: 3g
Sugar: 4g
Sodium: 430mg
Notes & Tips
Make-Ahead: This salad tastes even better after a few hours in the fridge as the flavors meld.
Pasta Choice: Whole wheat or gluten-free pasta works well.
Protein Boost: Add grilled chicken, chickpeas, or tuna for a heartier dish.
Storage: Keeps well in the fridge for up to 3 days. Stir before serving, as the dressing may settle.