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Easy Mediterranean Pasta Salad: Best with Feta & Olives

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A bright, garlicky lemon vinaigrette coats al dente pasta, salty feta, briny kalamata olives, and fresh vegetables in this crowd-pleasing salad that changes minds about pasta salad. Perfect for potlucks, picnics, and weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) short pasta (rotini, fusilli, or farfalle)
  • 2 cups (300g) cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1 cup (150g) kalamata olives, halved
  • 8 ounces (225g) feta cheese, crumbled
  • 1 small red onion, thinly sliced
  • 1 cup (150g) roasted red peppers, chopped
  • 1/2 cup (15g) fresh flat-leaf parsley, chopped
  • 1/4 cup (10g) fresh basil, chiffonade
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain and rinse briefly with cool water to stop the cooking. Spread on a baking sheet to cool for about 5 minutes.
  2. Make the lemon vinaigrette: In a small jar or bowl, combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Shake or whisk until emulsified and creamy. Set aside.
  3. Prep the vegetables: Halve the cherry tomatoes, dice the cucumber, halve the olives, thinly slice the red onion, and chop the roasted red peppers. If desired, soak the onion slices in cold water for 10 minutes to mellow the bite. Chiffonade the basil and chop the parsley.
  4. Combine the salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, red onion, roasted red peppers, parsley, and basil. Pour the lemon vinaigrette over the top and toss gently until evenly coated.
  5. Add the feta: Gently fold in the crumbled feta cheese. Be careful not to overmix. Taste and adjust salt and pepper as needed.
  6. Let it rest: Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) before serving. The flavors meld and deepen as the pasta absorbs the dressing.
  7. Serve: Transfer to a serving bowl, garnish with extra feta, parsley, and a few whole olives if desired. Serve cold or at room temperature.

Notes

For best flavor, let the salad rest in the fridge for at least 30 minutes. If the salad seems dry after chilling, add a splash of olive oil and a squeeze of lemon juice. Reserve extra dressing to revive leftovers. Add feta just before serving to keep it creamy.

Nutrition

Keywords: Mediterranean pasta salad, feta, olives, lemon vinaigrette, potluck, easy, vegetarian

Find it online: https://breezybake.com/easy-mediterranean-pasta-salad-best-with-feta-and-olives/