Mediterranean Pasta Salad Kalamata

This pasta salad arrived in my life during a sweltering August afternoon when a friend showed up at my door with a Tupperware container and refused to say what was inside until I tasted it. The moment those briny olives and creamy feta hit my tongue, I understood why she'd been so secretive about it. Now whenever the weather turns warm, this is what I reach for—it feels less like cooking and more like assembling sunshine on a plate.

I made this for the first time at a potluck in my neighbor's backyard, unsure if it would even work because I'd never made a cold pasta salad before. People kept coming back for more, and by the end of the evening I was scribbling down notes on someone's napkin about the proportions. That moment taught me that sometimes the simplest dishes are the ones people remember most.

Ingredients

• Short pasta (penne, fusilli, or farfalle): 250 g (9 oz) Choose a shape with ridges or spirals that catches the dressing—something like penne actually holds onto flavor better than smooth pasta.
• Cherry tomatoes: 1 cup, halved Use whatever color you find, they add sweetness and a little juice that helps the dressing cling to everything.
• Cucumber: 1 cup, diced Cut it the same size as your tomatoes so each forkful feels balanced and intentional.
• Red onion: 1/2, thinly sliced A little raw onion bite is what makes this salad sing—don't skip it or apologize for it.
• Red bell pepper: 1, diced This adds sweetness and color without being fussy about it.
• Kalamata olives: 1/2 cup, pitted and halved The briny ones, not the mild ones—they're what give this salad its personality.
• Feta cheese: 100 g (3.5 oz), crumbled Creamy, salty, and it breaks apart beautifully when you toss everything together.
• Fresh parsley: 1/4 cup, chopped Bright and fresh, it keeps the whole dish from feeling heavy.
• Fresh basil: 2 tbsp, chopped (optional) If you have it growing on a windowsill or find it at the market, it's worth adding for a whisper of extra flavor.
• Extra-virgin olive oil: 3 tbsp The good stuff matters here since it's doing most of the work in the dressing.
• Red wine vinegar: 1 1/2 tbsp This is the tanginess that wakes everything up.
• Garlic: 1 clove, minced Fresh garlic, not the pre-minced jar kind—it makes a real difference.
• Dried oregano: 1 tsp That Mediterranean flavor that makes people ask what the secret ingredient is.
• Salt and freshly ground black pepper: 1/2 tsp salt, 1/4 tsp pepper Adjust to your taste at the end—this is where you make it yours.

Instructions

Cook the pasta until it's just barely tender:

Fill a large pot with salted water (it should taste like the sea) and bring it to a rolling boil. Add the pasta and cook according to the package directions, but taste it a minute or two before the time is up—you want it firm enough to hold its shape when you toss it around later. Drain it in a colander, then run cold water over it while stirring gently with your hands until it's cool to the touch.

Gather everything in one big bowl:

In a large mixing bowl, combine the cooled pasta with the tomatoes, cucumber, red onion, bell pepper, olives, feta, parsley, and basil if you're using it. At this point it looks a little jumbled, but that's exactly right.

Make the dressing that ties everything together:

In a small bowl, whisk the olive oil with the red wine vinegar until it starts to emulsify slightly. Add the minced garlic, oregano, salt, and pepper and stir until the salt dissolves.

Bring it all together:

Pour the dressing over the salad and toss gently but thoroughly, so every piece of pasta gets coated. If it seems a little dry, you can add a touch more olive oil—this is where you adjust it to feel right.

Let it rest in the cold:

Cover the bowl and put it in the refrigerator for at least 15 minutes, or up to a few hours. The pasta will absorb more of the dressing as it sits, which is when it becomes truly magical.

Taste and serve:

Before serving, give it a gentle stir and taste a bite. Add more salt, pepper, or vinegar if it needs it—sometimes a little extra seasoning is all it takes to make it feel like your own.

Pin It

The thing I love most about this salad is how it proves that cooking doesn't always have to be complicated to be good. It became my go-to dish for those moments when I wanted to feed people something that felt special but didn't require me to stand over a hot stove.

When to Make This

This is the salad for warm weather—when you open the fridge and want something that feels light but still satisfying. It works just as well at a formal potluck as it does at a casual picnic, and because it keeps in the refrigerator for a couple of days, you can make it ahead when you're busy. I've learned that having this on hand for unexpected guests means you always have something good to offer.

Making It Your Own

The beauty of this salad is that it adapts to what you have around. I've made it with yellow tomatoes instead of red, added chickpeas for protein when I needed something more filling, and once swapped the feta for crumbled ricotta salata when that's what was in the pantry. The dressing is what holds it all together, so if you stick with that combination, everything else is flexible.

Storage and Variations

Keep this in an airtight container in the refrigerator for up to three days, though you might need to add a splash more olive oil when you eat the second helping because the pasta continues to soak up the dressing. If you want to make it vegan, crumbled chickpeas or a plant-based feta stand in beautifully. For something more substantial, grilled chicken or warm white beans stirred in just before serving turn it into a proper main course.

• Make the dressing in a jar and shake it up right before tossing if you prefer to dress it fresh.
• If you're taking this somewhere, pack the dressing separately and toss everything together just before serving.
• Taste it before you leave home—room temperature salads sometimes need a little extra salt compared to cold ones.

Pin It

This pasta salad has a way of bringing people together without any fuss, and that's the real magic of it. Once you make it, you'll find yourself reaching for it all summer long.

Recipe FAQs

→ What type of pasta works best?

Short shapes like penne, fusilli, or farfalle hold the dressing well and provide a great texture contrast with the fresh vegetables.

→ Can I prepare this dish ahead of time?

Yes, chilling it for at least 15 minutes allows the flavors to meld and enhances the overall taste.

→ How can I make this suitable for vegans?

Simply omit the feta cheese or substitute it with a plant-based alternative to keep the dish vegan-friendly.

→ What herbs complement the dish?

Fresh parsley is essential for brightness, and fresh basil can be added for an additional aromatic note.

→ Are there any suggested protein additions?

Grilled chicken or chickpeas can be incorporated to boost protein content without overpowering the flavors.