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Mediterranean Pasta Salad

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 25 minutes
Total Time 50 minutes
Servings: 6 people
Course: Pasta, Salad
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g short pasta — rotini, penne, or farfalle
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ¾ cup Kalamata olives halved
  • ½ cup red onion thinly sliced
  • 1 cup feta cheese crumbled
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh basil chopped (optional but lovely)
Dressing:
  • ⅓ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 garlic clove minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

Step 1 — Cook the pasta
  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down.
Step 2 — Make the dressing
  1. Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until emulsified.
Step 3 — Assemble the salad
  1. In a large bowl, combine cooled pasta, tomatoes, cucumber, olives, red onion, feta, parsley, and basil. Pour the dressing over the top and toss gently to coat everything.
Step 4 — Chill
  1. Refrigerate for at least 25 minutes before serving to allow the flavors to come together.

Notes

Pasta shape matters: Twisted or ridged shapes (rotini, fusilli, farfalle) grab the dressing better. Smooth shapes like elbows don’t hold flavor as well.
Salt the pasta water properly: It should taste like the sea. Since the dressing is light, well-seasoned pasta makes a noticeable difference.
If making ahead by a day: Add half the feta first, then sprinkle the remaining half right before serving to keep some of it fresh and crumbly.
If the salad dries out: Add 1–2 teaspoons olive oil and a squeeze of lemon before serving. Pasta naturally absorbs dressing over time.
For picnics: This salad keeps well at room temperature for a couple of hours because there’s no mayo.