Mediterranean Pasta Salad Fresh (Printable)
Vibrant pasta tossed with cherry tomatoes, Kalamata olives, feta cheese, and fresh herbs in a light dressing.
# What You'll Need:
→ Pasta
01 - 9 ounces 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 ounces feta cheese, crumbled
→ Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped (optional)
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 1/2 tablespoons red wine vinegar
12 - 1 clove garlic, minced
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Boil salted water in a large pot and cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooked pasta with cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, feta cheese, parsley, and basil if using.
03 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl.
04 - Pour the dressing over the salad and toss gently to coat all components evenly.
05 - Refrigerate the salad for at least 15 minutes to allow flavors to develop.
06 - Taste the salad and adjust seasoning if necessary. Serve cold or at room temperature.
# Expert Hacks:
01 -
- It gets better as it sits, so you can actually make it ahead without stress.
- The combination of textures—creamy feta, crispy vegetables, tender pasta—keeps every bite interesting.
- It's naturally vegetarian but hearty enough to satisfy anyone at the table.
- One bowl of confidence that works for potlucks, picnics, or a quiet lunch for one.
02 -
- Don't skip the cold water rinse after cooking pasta for salad—it stops the cooking and prevents a mushy result that no amount of dressing can save.
- Add fresh herbs at the very end, right before serving, or they'll turn dark and lose their brightness.
- The salad genuinely improves as it sits because the pasta keeps drinking up the dressing, so make it the morning of if you can.
03 -
- Use a high-quality extra-virgin olive oil and taste the dressing before it touches the salad—a good oil can carry the whole dish on its shoulders.
- Slightly undercook the pasta by about 30 seconds, since it will continue to soften as it sits in the dressing.
- Make this in a bowl with a tight-fitting lid so you can shake it all together right before serving instead of tossing by hand.