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Colorful Mediterranean Pasta Salad with fresh vegetables, olives, and feta cheese

Mediterranean Pasta Salad

A vibrant and refreshing Mediterranean Pasta Salad perfect for summer gatherings, loaded with fresh vegetables, olives, and feta cheese, all tossed in a tangy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces pasta (such as penne or rotini) Whole grain or gluten-free options also work well.
  • 1 cup cherry tomatoes, halved Use heirloom varieties for a unique twist.
  • 1/2 cup cucumber, diced Substitute with bell peppers for extra color.
  • 1/2 cup red onion, finely chopped Use green onions for a milder taste.
  • 1/2 cup Kalamata olives, pitted and halved Black olives can be substituted if needed.
  • 1 cup feta cheese, crumbled Try goat cheese for a tangy alternative.
  • 1/4 cup fresh parsley, chopped Basil can be a delicious substitute.
Dressing Ingredients
  • 1/4 cup olive oil Avocado oil can be an alternative for a lighter taste.
  • 2 tablespoons red wine vinegar Balsamic vinegar can provide a sweeter profile.
  • 1 teaspoon dried oregano Fresh oregano works well too.
  • Salt and pepper Essential for seasoning; adjust according to your palate.

Method
 

Preparation
  1. Cook the pasta according to the package instructions. Drain and let cool.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve chilled or at room temperature.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Reserve a bit of the dressing to add right before serving for a flavor boost.