Mediterranean Pasta Salad
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
293 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Pasta Salad
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Juicy tomatoes and cucumbers, black and green olives, crumbled feta, and tender pasta are tossed in a homemade balsamic vinaigrette! An EASY pasta salad recipe with Mediterranean-inspired ingredients that's ready in under 30 minutes!
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Ingredients
Pasta Salad
- 1 pound fusili pasta or other short pasta such as rotini, penne, ziti, or wheels
- 1 English cucumber diced into small chunks
- 1 pint Cherry or grape tomatoes halved if desired (or regular or Roma tomatoes, diced into small chunks)
- ½ of a large red onion sliced vertically into thin strips
- ⅔ cup black kalamata olives pitted (from a 3.8-ounce can sliced olives, drained)
- ½ cup green olives pitted and halved
- ½ cup crumbled Feta cheese or more if desired (I used fat free crumbles)
Vinaigrette
- ⅓ cup olive oil plus more for final drizzling if desired
- 2 to 3 tablespoon red wine vinegar or balsamic vinegar balsamic is stronger and will give more bite
- 2 to 3 tablespoons lemon juice
- 2 tablespoons honey or to taste
- 1 rounded tablespoon prepared Dijon mustard such as Grey Poupon
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt plus more to taste
- ¾ teaspoon freshly ground black pepper or to taste
- fresh basil and/or mint for garnishing as desired (or add about 1/4 cup finely chopped basil or mint for more intense flavor)
Instructions
- Pasta Salad - Cook pasta according to package directions for al dente. Tips - Make sure to salt the pasta water. I also add a drizzle of olive oil into the water which helps prevent pasta from sticking. Drain after pasta is done.
- While pasta is boiling, chop or slice the cucumber, tomatoes, onion, and olives if necessary.
- Transfer cooked pasta into a very large bowl, and top with the diced vegetables, olives, and evenly sprinkle the feta; set aside momentarily.
- Vinaigrette - Whisk together all the ingredients, taste, and check for balance. Tip - It will and should taste very strong, it needs to flavor about 2 pounds worth of food. However, make sure you like the overall flavor.
- Evenly drizzle the vinaigrette over the pasta and vegetables, and toss very well to coat.
- Taste the pasta and if desired, add more salt. Tip - I added another teaspoon or so because the 1 teaspoon of salt in the vinaigrette just isn't enough for my preferences to properly flavor such a big bowl of food.
- Optionally, drizzle with additional olive oil, as desired and toss to combine.
- Garnish with the fresh basil and/or mint, as desired.
- Serve the pasta salad immediately or if desired, you can chill it before serving. Extra pasta salad will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tips - I like to zap my leftovers for 30 seconds in the microwave to take the chill off but it's optional. If the fridge has dried out your pasta salad, squirting a bit of store bought Italian dressing or similar helps. Additional olive oil also helps but doesn't add much "flavor".
Notes
- Vinaigrette adapted from Loaded Greek Salad
Nutrition Information
Show Details
Serving
1
Calories
293kcal
(15%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
12g
Cholesterol
8mg
(3%)
Sodium
588mg
(25%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 293kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 8mg | 3% |
| Sodium | 588mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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