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Mediterranean Pasta Salad with Olives Recipe
Ben Carraoli

Mediterranean Pasta Salad with Olives Recipe

When I first made this Mediterranean Pasta Salad, I was looking for a quick and refreshing meal. It completely won over my family, becoming an instant favorite. The blend of tangy olives, crisp vegetables, and a simple vinaigrette is just so satisfying.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • Cooked Pasta - 2 cups: Use a shape like penne rotini, or fusilli. These shapes have plenty of nooks and crannies to catch the delicious dressing.
  • Kalamata Olives - 1 cup pitted: These offer a distinct, briny flavor that is central to Mediterranean cuisine. Don't substitute with other types if you can help it.
  • Cherry Tomatoes - 1 ½ cups halved: They provide a sweet, juicy burst that balances the saltiness of the olives and feta.
  • Cucumber - 1 cup diced: For a cool, crisp texture. I prefer English cucumbers as they have fewer seeds and thinner skin.
  • Red Onion - ½ thinly sliced: Adds a bit of sharp, zesty flavor. Soaking the slices in cold water for 10 minutes can mellow their bite if you prefer.
  • Feta Cheese - 1 cup crumbled: For the best flavor and texture, buy a block of feta in brine and crumble it yourself. It's creamier and less dry than pre-crumbled versions.
  • Extra-Virgin Olive Oil - ¼ cup: This is the base of your dressing so use a good quality oil for a richer, more authentic taste.
  • Red Wine Vinegar - 3 tablespoons: Provides the tangy kick that brightens up the entire salad.
  • Garlic - 1 clove minced: Freshly minced garlic is always best for a potent, aromatic flavor.
  • Dried Oregano - 1 teaspoon: This herb is a staple in Mediterranean cooking adding an earthy, aromatic note.
  • Salt and Pepper - To taste: Adjust the seasoning just before serving for the perfect balance.
  • Fresh Parsley or Basil - For garnish: Adds a final touch of freshness and color.

Method
 

  1. First, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package directions until it is al dente, or firm to the bite. Overcooked pasta can become mushy once mixed with the dressing.
  2. While the pasta is cooking, you can prepare the rest of your ingredients. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Crumble your block of feta cheese. This prep work ensures everything is ready to go.
  3. In a small bowl or a jar with a tight-fitting lid, combine the extra-virgin olive oil, red wine vinegar, minced garlic, and dried oregano. Whisk or shake vigorously until the dressing is emulsified. Season with salt and pepper to taste.
  4. Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. In your large mixing bowl, combine the cooled pasta, olives, tomatoes, cucumber, red onion, and crumbled feta.
  5. Pour the prepared dressing over the pasta and vegetables. Toss everything gently until all the ingredients are evenly coated. For the best flavor, cover the bowl and refrigerate the salad for at least one hour. This allows the flavors to meld beautifully. Garnish with fresh parsley or basil just before serving.