Mediterranean Pasta Salad Kalamata (Print View)
Vibrant pasta with cherry tomatoes, feta, Kalamata olives, and fresh herbs, dressed with olive oil and vinegar.
# Ingredient List:
→ 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 Make:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, crumbled feta, parsley, and basil if using.
03 - In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well blended.
04 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
05 - Refrigerate the salad for at least 15 minutes to allow flavors to meld. Adjust seasoning if necessary. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It tastes even better the next day when the pasta has drunk up all the vinegary, garlicky dressing like it was made for this moment.
- You can throw it together in under half an hour, which means more time actually enjoying your meal instead of sweating over a stove.
- It pairs with literally anything—a casual weeknight dinner, a picnic blanket, or the kind of potluck where you want people asking for the recipe.
02 -
- Rinsing the pasta with cold water stops it from cooking further and prevents it from turning into mush when it sits in the dressing.
- Don't dress it too far in advance or the pasta will soak up all the liquid and it'll taste dry—30 minutes to a few hours is the sweet spot.
- This salad tastes better the next day, so don't be surprised if it's even more delicious at lunch the following day than it was at dinner.
03 -
- Use the best extra-virgin olive oil you can afford for the dressing—it makes a noticeable difference in flavor since it's such a big part of what you taste.
- If you find yourself with leftover salad, a squeeze of fresh lemon juice and a tiny bit of fresh garlic will bring the flavors back to life when they've gone a little quiet overnight.