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Fresh Mediterranean Pasta Salad with Feta and Olives

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A quick, tangy, and refreshing Mediterranean pasta salad featuring creamy feta, briny kalamata olives, and fresh vegetables, perfect for summer parties and easy weeknight meals.

Ingredients

Scale
  • 12 oz (340 g) short pasta like rotini, penne, or fusilli
  • 1 cup pitted and halved kalamata olives
  • 6 oz (170 g) feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, thinly sliced (optional)
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of your chosen pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain well and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, thinly slice ¼ cup red onion, and chop ¼ cup fresh parsley. Crumble 6 oz (170 g) feta cheese and halve 1 cup pitted kalamata olives.
  3. In a small bowl or jar, whisk together 3 tablespoons freshly squeezed lemon juice, ¼ cup extra virgin olive oil, 1 teaspoon dried oregano, 1 minced garlic clove, salt, and freshly ground black pepper to taste. Taste and adjust seasoning carefully, remembering the feta and olives add saltiness.
  4. In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, onion, olives, and parsley. Pour the dressing over and gently toss to coat everything evenly. Finally, sprinkle crumbled feta on top and give a light toss, keeping some feta visible for presentation.
  5. For best flavor, refrigerate the salad for at least 30 minutes before serving to let the dressing soak in and flavors meld. Bring it out about 15 minutes before serving to take the chill off slightly. Toss once more just before serving.

Notes

Rinse pasta under cold water to stop cooking and cool quickly. Mince garlic finely and let it sit in dressing for a few minutes to mellow sharpness. Salt sparingly as feta and olives add saltiness. Crumble feta gently on top to keep texture. Chill salad for at least 30 minutes before serving for best flavor. Add extra olive oil or lemon juice if salad seems dry after chilling.

Nutrition

Keywords: Mediterranean pasta salad, feta cheese, kalamata olives, summer salad, easy pasta salad, healthy salad, vegetarian, quick recipe

Find it online: https://sizzlesprout.com/fresh-mediterranean-pasta-salad-with-feta-and-olives-easy-recipe-for-summer-parties/