Description
A vibrant and refreshing Mediterranean Pasta Salad featuring perfectly cooked rotini pasta tossed with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, tangy feta cheese, and a zesty homemade vinaigrette. This salad is easy to make, bursting with bold Mediterranean flavors, and perfect as a light lunch or a side dish for any occasion.
Ingredients
Scale
For the Salad:
- 14 oz pasta (rotini or penne recommended)
- 1 large cucumber, peeled and sliced into 1/2-inch half-moons
- 18 oz cherry tomatoes, halved
- 3/4 cup Mezzetta sliced kalamata olives
- 5 oz feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 4 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp oregano
- 1 tsp honey
- 3 garlic cloves, freshly pressed
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Prepare the Dressing: While waiting for the pasta water to boil, whisk together the olive oil, red wine vinegar, lemon juice, honey, freshly pressed garlic, oregano, salt, black pepper, and red pepper flakes in a bowl. Allow the vinaigrette to sit for a few minutes so the garlic and herbs infuse their flavors into the dressing.
- Cook the Pasta and Prepare Vegetables: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Meanwhile, peel and slice the cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley to have all vegetables ready.
- Drain and Cool the Pasta: Drain the cooked pasta and rinse briefly with cold water for 20-30 seconds to stop the cooking process and remove excess starch, which prevents gumminess. Transfer the warm pasta to a large mixing bowl.
- Combine Pasta with Dressing: Immediately pour the prepared vinaigrette over the warm pasta and toss well to coat evenly. The warmth of the pasta helps absorb the dressing, enhancing the flavor.
- Add Vegetables and Cheese: Add the prepared cucumber, halved cherry tomatoes, sliced kalamata olives, crumbled feta, sliced red onion, and chopped parsley to the dressed pasta. Toss gently but thoroughly to distribute the dressing and combine all ingredients.
- Final Taste and Serve: Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve for a chilled option.
Notes
- Use pasta shapes like rotini or penne as they hold the dressing well.
- Let the vinaigrette rest to enhance flavor infusion.
- Rinsing pasta with cold water after cooking stops overcooking and prevents stickiness.
- This salad can be served immediately warm or chilled for a refreshing cold salad.
- For a vegan version, omit the feta or substitute with a plant-based cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling (Stovetop)
- Cuisine: Mediterranean
Keywords: Mediterranean pasta salad, pasta salad with feta, cucumber tomato pasta salad, healthy Mediterranean salad, easy summer salad
