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Cozy Mediterranean Pasta Salad with Feta and Olives

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A cozy, bright pasta salad with briny olives, creamy feta, and a punchy herby dressing that comes together in under 30 minutes. Perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 12 ounces (340g) rotini or fusilli pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) green olives, pitted and halved
  • 6 ounces (170g) block feta cheese, cubed or crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Fill a large pot with 4-5 quarts of water and bring to a rolling boil. Add a generous tablespoon of salt. Add the rotini and cook according to package directions until al dente, about 8-10 minutes.
  2. While the pasta cooks, make the dressing: In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk or shake until emulsified.
  3. In a large mixing bowl, add the cubed feta and halved olives. Pour about 2 tablespoons of the dressing over them and gently toss to coat. Let marinate while the pasta finishes cooking.
  4. Prep the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop the parsley and basil, reserving some for garnish.
  5. Drain the pasta in a colander and rinse briefly with cool water (about 20 seconds) to stop the cooking. Shake well to remove excess water.
  6. Add the cooled pasta to the bowl with the marinated feta and olives. Add the cherry tomatoes, cucumber, red onion, and most of the parsley and basil. Pour the remaining dressing over everything.
  7. Gently fold everything together until evenly coated. Be careful not to break up the feta too much.
  8. Let the salad rest at room temperature for at least 15 minutes before serving to allow flavors to meld.
  9. Garnish with reserved parsley and basil. Serve at room temperature or slightly chilled.

Notes

For best results, use block feta in brine, not pre-crumbled. Let the salad rest for at least 15 minutes before serving. If making ahead, reserve extra dressing to toss in before serving.

Nutrition

Keywords: pasta salad, Mediterranean, feta, olives, easy, quick, vegetarian

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