Description
A refreshing Mediterranean-style pasta salad made with Kalamata olives, crisp vegetables, feta, and a bright homemade vinaigrette, perfect for quick meals or make-ahead lunches.
Ingredients
1 pound short pasta (rotini, bowtie, or penne)
1 cup Kalamata olives, pitted and halved
1 cup cherry tomatoes, halved
1 cup cucumbers, chopped
1 red bell pepper, chopped
1 small red onion, thinly sliced
1 cup feta cheese, crumbled
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon honey
Salt and black pepper to taste
Instructions
Cook the pasta in salted boiling water until al dente, then rinse under cold water.
Chop all vegetables and halve the olives.
Whisk olive oil, red wine vinegar, lemon juice, mustard, honey, oregano, salt, and pepper to make the dressing.
Combine pasta, vegetables, olives, and feta in a large bowl.
Pour the dressing over the salad and toss gently to coat.
Chill for at least one hour before serving for best flavor.
Notes
Taste and adjust seasoning after chilling.
Add a splash of olive oil or vinegar if the salad dries out in the fridge.
Use gluten-free pasta or vegan feta as needed for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean