Mediterranean Pasta Salad

The aroma of fresh herbs and vibrant vegetables fills the kitchen as you prepare a Mediterranean Pasta Salad. This colorful dish not only delights the palate but also comes together in just under 30 minutes, making it a fantastic option for busy weeknights or summer gatherings. The combination of tangy feta, crunchy cucumbers, and juicy tomatoes creates an irresistible medley of textures and flavors.

This recipe is perfect for anyone looking for a refreshing side dish or a light main course. It’s great for potlucks, picnics, or simply as a make-ahead lunch to enjoy throughout the week. Store it in the fridge to keep it fresh for up to three days.

Why You’ll Love This Recipe

• The textures of crisp vegetables and chewy pasta create a perfect balance.
• It’s a versatile dish that can be served warm or cold.
• The homemade vinaigrette adds a burst of flavor without being overpowering.
• You can easily customize it with your favorite ingredients.

What You’ll Need

Gather these ingredients before getting started:

For the Salad

• 12 ounces dry pasta (I used farfalle)
• 1 English cucumber, diced
• 1 pint cherry or grape tomatoes, halved
• 2/3 cup kalamata olives, sliced
• 4 ounces crumbled feta cheese
• 0.5 medium red onion, peeled and thinly sliced

For the Dressing

• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon freshly-squeezed lemon juice
• 2 teaspoons dried oregano, minced
• 1 teaspoon honey (or your desired sweetener)
• 2 small garlic cloves, minced
• 1/4 teaspoon freshly-cracked black pepper
• 1/4 teaspoon salt
• pinch crushed red pepper flakes

You can substitute feta with goat cheese if desired.

Substitutions & Swaps

• Any pasta shape works well.
• Use black olives instead of kalamata.
• Swap honey for maple syrup for a vegan option.
• Red onion can be replaced with shallots.

How to Make It

This dish is straightforward and quick to prepare.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

Prepare the Dressing

In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, oregano, honey, garlic, pepper, salt, and crushed red pepper flakes until well combined.

Assemble the Salad

In a large mixing bowl, combine the cooked pasta, diced cucumber, halved tomatoes, sliced olives, crumbled feta, and thinly sliced red onion. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.

Serve

Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld together before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well.
Reheat: Serve cold or at room temperature.

Tips for Best Results

• Let the salad marinate for at least 30 minutes to enhance flavors.
• Feel free to add other veggies, like bell peppers or artichokes.
• Taste and adjust seasoning before serving for optimal flavor.
• Use whole grain pasta for a healthier option.

Serving Suggestions

• Perfect as a side dish for grilled chicken or fish.
• Serve it at BBQs or picnics for a refreshing addition.
• Pair with a crisp white wine for an elegant touch.