Mediterranean Pasta Salad
A vibrant and flavorful Mediterranean Pasta Salad, filled with fresh ingredients and customizable options. Perfect for summer barbecues or quick weeknight dinners.
Ingredients
Pasta and Vegetables
- 14 oz rotini or penne pasta Rotini catches the dressing beautifully.
- 1 large cucumber Choose a firm cucumber; Persian or English varieties have fewer seeds.
- 18 oz cherry tomatoes Halve them for enhanced flavor.
- 3/4 cup Kalamata olives Substitute with green olives if needed.
- 1/2 large red onion Thinly sliced; soak in cold water to mellow the flavor if desired.
- 1/4 cup chopped fresh parsley Fresh herbs add aromatic zing.
Dressing
- 1/3 cup extra-virgin olive oil Use high-quality oil for richness.
- 4 tablespoons red wine vinegar Apple cider vinegar can be substituted.
- 1 tablespoon lemon juice Freshly squeezed is best.
- 2 teaspoons dried oregano Sprinkle in Italian seasoning if preferred.
- 1 teaspoon honey Maple syrup works for vegan option.
- 3 cloves minced garlic Adjust based on garlic preference.
- 1/4 teaspoon pepper Basic yet essential for flavor.
- 1/2 teaspoon salt Taste as you go for balance.
- to taste red pepper flakes Adjust based on spice tolerance.
Cheese
- 5 oz crumbled feta cheese Use a vegan option if preferred.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil over high heat.
- Add your pasta and cook until al dente, about 8-10 minutes, stirring occasionally.
Prepare Vegetables
- While the pasta is cooking, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Make Dressing
- In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, oregano, pepper, salt, and red pepper flakes.
- Taste and adjust seasoning as necessary.
Combine Ingredients
- Once the pasta is cooked, drain it and drizzle with a splash of olive oil to prevent sticking. Let it cool.
- In a large bowl, mix the cooled pasta with cucumber, tomatoes, olives, onion, parsley, and feta.
- Pour the dressing over the salad and gently toss to combine.
Chill and Serve
- Cover and chill in the fridge for at least 30 minutes to meld the flavors.
- Serve chilled, with optional grilled chicken or shrimp for a heartier meal.
Notes
This pasta salad is great as leftovers; store in an airtight container for up to 3 days. If it becomes dry, a drizzle of olive oil or vinegar can refresh it.