Print

Mediterranean Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and vibrant pasta salad filled with cherry tomatoes, cucumber, Kalamata olives, and feta cheese, perfect for summer picnics and gatherings.

Ingredients

Scale
  • 8 oz pasta (e.g., rotini or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente. Once cooked, drain and set aside to cool.
  2. Combine fresh ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, finely chopped red onion, halved Kalamata olives, and crumbled feta cheese.
  3. Whisk the dressing: In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  4. Toss everything together: Pour the dressing over the pasta salad and gently toss to combine all the ingredients.
  5. Chill and serve: Allow the salad to chill in the refrigerator for at least 30 minutes, or serve it right away at room temperature.

Notes

This salad can be customized with seasonal veggies or leftovers. It’s best chilled before serving and can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recypez.com/mediterranean-pasta-salad-2/

Scroll to Top