Mediterranean Pasta Salad (Printable)

Vibrant Mediterranean pasta featuring fresh vegetables, Kalamata olives, and feta with a zesty olive oil dressing.

# What You’ll Need:

→ Pasta

01 - 9 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1 red bell pepper, diced

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 3.5 oz feta cheese, crumbled

→ Herbs

08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh basil, chopped (optional)

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 1 1/2 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp freshly ground black pepper

# How-To Steps:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, toss together the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, feta cheese, parsley, and basil if using.
03 - Whisk the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully combined.
04 - Drizzle the dressing over the salad and toss gently to coat all components evenly.
05 - Refrigerate for at least 15 minutes to allow flavors to meld. Adjust seasoning if necessary and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all morning on it.
  • The flavors actually get better as it sits, making it perfect for meal prep or bringing anywhere.
  • Every bite feels bright and satisfying without weighing you down.
02 -
  • Never skip cooling the pasta under cold water—warm pasta will continue to cook and turn soft instead of staying firm and toothsome.
  • The feta needs to go in just before serving or right before chilling, because cold dressing can make it freeze into hard little stones instead of staying creamy.
  • This salad actually tastes better the next day, so make it ahead if you can and taste it before serving to adjust the salt and vinegar balance.
03 -
  • Buy olives from a market bulk bin if you can, not the canned variety—the flavor difference is like comparing a memorized song to one sung live.
  • Crumble your feta by hand right before serving or just before chilling to keep it in larger, creamier pieces instead of dust.
  • If you're bringing this anywhere, pack the dressing separately and dress it just before serving or eating to keep the pasta from turning soggy.

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