Mediterranean Pasta Salad Olives

Last summer, my neighbor Sarah brought this pasta salad to our block party and I literally hovered over the bowl the entire afternoon. The combination of salty olives and bright fresh vegetables made it impossible to stop at just one serving. I begged for the recipe right there, between my third and fourth helpings.

I made a massive batch for my sister's baby shower last month, doubling everything because I was nervous about running out. The phone started ringing the next day with three different friends asking for the recipe. Now it is my most requested dish for every potluck and summer gathering.

Ingredients

• 300 g (10 oz) short pasta: Choose penne, fusilli, or farfalle because their nooks and crannies capture the vinaigrette beautifully. I have found that slightly undercooking the pasta by one minute keeps it perfectly textured after chilling.
• 1 cup cherry tomatoes, halved: The burst of sweet juice balances the salty olives. Look for tomatoes that feel heavy for their size and store them at room temperature, not in the refrigerator.
• 1 small cucumber, diced: English cucumbers work best because they have thinner skin and fewer seeds. If you use a regular cucumber, peel it first for better texture.
• 1 red bell pepper, diced: This adds a satisfying crunch and beautiful color. Choose peppers that feel heavy with smooth, taut skin.
• 1/4 red onion, thinly sliced: The sharp bite cuts through the rich olives and feta. Soaking the sliced onion in ice water for 10 minutes tames the harshness while keeping the flavor.
• 1/2 cup Kalamata olives, pitted and halved: These deep purple gems bring an intense, briny punch that anchors the whole salad. Buy them from the olive bar rather than jarred for superior texture and taste.
• 1/2 cup green olives, pitted and halved: The milder flavor complements the Kalamata olives without overpowering the vegetables. Castelvetrano olives are my favorite for their buttery texture.
• 100 g (3.5 oz) feta cheese, crumbled: The creamy tang brings everything together. Block feta crumbles more beautifully than pre crumbled and has a fresher taste.
• 2 tbsp fresh parsley, chopped: Bright and herbaceous, this keeps the salad tasting fresh even after a day in the fridge. Flat leaf parsley has more flavor than the curly variety.
• 1 tbsp fresh basil, chopped: Add this right before serving to preserve its delicate aroma. Stack the leaves, roll them tight, and slice into thin ribbons for the prettiest presentation.
• 4 tbsp extra virgin olive oil: This is the backbone of the vinaigrette. Use the good stuff here because it carries all the other flavors.
• 2 tbsp freshly squeezed lemon juice: Bright acidity makes the vegetables sing. Room temperature lemons yield more juice than cold ones.
• 1 tbsp red wine vinegar: Adds depth and complexity that lemon alone cannot provide.
• 1 garlic clove, minced: One clove is plenty because raw garlic gets stronger as it sits. Let it sit in the acid for a few minutes to mellow.
• 1 tsp dried oregano: The earthy, slightly floral flavor screams Mediterranean. Rub it between your fingers before adding to release its aromatic oils.
• Salt and freshly ground black pepper, to taste: Remember the olives and feta are already salty, so taste before adding extra salt.

Instructions

Cool the pasta completely:

Bring a large pot of generously salted water to a rolling boil. Cook the pasta until it is just shy of al dente, then drain and rinse under cold water until the pasta feels completely cool to the touch.

Combine the vegetables and cheese:

In a large mixing bowl, add the cooled pasta along with the cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and basil. Toss gently to distribute everything evenly without crushing the ingredients.

Whisk the vinaigrette:

In a small bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano. Whisk vigorously until the mixture thickens slightly and becomes emulsified, then season with salt and pepper.

Dress the salad:

Pour the vinaigrette over the pasta salad and use a large spoon to fold everything together gently. Continue tossing until every piece of pasta is lightly coated and the vegetables are evenly distributed.

Let the flavors develop:

Taste the salad and adjust the seasoning if needed, then cover and refrigerate for at least one hour. The flavors improve significantly as they meld together, so do not rush this step if possible.

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My father in law, who claims to hate pasta salad, went back for thirds at our Father's Day cookout. He admitted he had been scraping the bowl while everyone else was swimming in the pool. That might be the biggest compliment this recipe has ever received.

Make Ahead Magic

This salad is a meal prep dream because it actually improves with time. I often make it the night before a party, storing the vinaigrette separately and tossing everything together an hour before guests arrive. The vegetables stay crisp and the pasta absorbs just enough dressing without becoming mushy.

Serving Suggestions

Serve this as a light lunch alongside some crusty bread, or pile it onto greens for a more substantial meal. It pairs beautifully with grilled fish or chicken, and the colorful presentation makes it a stunning addition to any buffet table.

Customization Ideas

The beauty of this salad is how easily it adapts to whatever you have on hand while still tasting delicious. The Mediterranean flavors are flexible and forgiving.

• Add marinated artichoke hearts for another layer of tangy flavor
• Stir in chickpeas or white beans for extra protein and substance
• Sun dried tomatoes bring a concentrated burst of sweetness

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Every time I serve this pasta salad, someone asks for the recipe. It has become my signature dish, the one people actually request by name. I hope it brings as much joy to your table as it has to mine.

Common Recipe Questions

→ What pasta works best for this dish?

Short pasta like penne, fusilli, or farfalle holds the dressing well and offers a pleasant texture that's ideal for tossing with fresh vegetables and olives.

→ Can I prepare this salad in advance?

Yes, letting the salad chill for up to an hour allows flavors to meld beautifully, though it is best enjoyed within two days for freshness.

→ How can I add protein to this dish?

Grilled chicken or chickpeas make excellent additions that complement the Mediterranean flavors while boosting protein content.

→ Are there alternatives for feta cheese?

Vegan or dairy-free cheeses can be used as substitutes to accommodate dietary preferences or restrictions without sacrificing flavor.

→ What is the best way to season the vinaigrette?

Combining extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper creates a bright, balanced dressing that enhances all ingredients.