Mediterranean Pasta Salad Recipe
Mediterranean cuisine is celebrated for its fresh, healthy ingredients and bold flavors. While pasta itself hails from Italy, Mediterranean Pasta Salad takes inspiration from the broader region’s love for olives, herbs, and vegetables.
Equipment
- Large pot
- Strainer
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Ingredients
For the Salad:
- 12 oz (340 g) rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down and stop the cooking process.
- Prepare the Vegetables:While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and olives. Place them in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
- Combine Ingredients:Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and toss everything together until well coated.
- Add Finishing touches: Gently fold in the crumbled feta cheese and chopped parsley.
- Chill and Serve:Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.