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
Scale
- 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