Mediterranean flavors are like a warm hug from the sun – bright, fresh, and downright irresistible. This pasta salad, bursting with vibrant veggies and tangy feta, is my go-to for those lazy afternoons when the kitchen feels like a Mediterranean escape. It’s so simple yet utterly satisfying – you might just feel like you’re dining seaside, even if you’re just hanging out on the back porch.
Steps
- Begin by cooking the pasta in a large pot of well-salted water until it is al dente, following the instructions on the package. Once cooked, drain the pasta and rinse it under cold water for 20-30 seconds to cool it down, then transfer to a large mixing bowl.
- Dice the cucumber, halve the cherry tomatoes, and slice the red onion thinly. Add these ingredients, along with the kalamata olives and crumbled feta cheese, to the bowl with the cooled pasta.
- Prepare the lemon-herb vinaigrette by whisking together olive oil, red wine vinegar, lemon juice, dried oregano, honey, minced garlic, black pepper, salt, and a pinch of crushed red pepper flakes until well combined.
- Pour the vinaigrette over the pasta and vegetables in the mixing bowl. Toss everything together until all ingredients are evenly coated with the dressing.
- Serve the salad immediately, and if desired, garnish with additional feta cheese and cracked black pepper for extra flavor.
Ingredients
- 12 ounces dry pasta (e.g., farfalle)
- 1 English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 2/3 cup sliced kalamata olives
- 4 ounces crumbled feta cheese
- Half of a medium red onion, peeled and thinly sliced
- Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly-squeezed lemon juice
- 2 teaspoons dried oregano, minced
- 1 teaspoon honey (or preferred sweetener)
- 2 small garlic cloves, minced
- 1/4 teaspoon freshly-cracked black pepper
- 1/4 teaspoon salt
- Pinch of crushed red pepper flakes
FAQ
- Can I use a different type of pasta for this salad?
- Yes, you can substitute the farfalle with any pasta of your choice. Just ensure to cook it al dente for the best texture.
- How can I reduce the strong taste of red onion in the salad?
- If you prefer a milder onion flavor, soak the thinly sliced red onion in cold water for a few minutes before adding it to the salad.
- Is there a substitute for kalamata olives?
- If you don’t have kalamata olives, you can use any other type of olives you prefer, such as black or green olives.
- What if I don’t have fresh oregano for the vinaigrette?
- You can use dried oregano as a substitute. Just remember that dried herbs are more concentrated, so you might need to adjust the quantity to taste.
- How long can I store the Mediterranean Pasta Salad in the refrigerator?
- The salad can be stored in an airtight container in the refrigerator for up to 3 days. For the best flavor, allow it to sit at room temperature for a few minutes before serving.
Tips
- Chill the Pasta: After cooking the pasta, rinse it under cold water for 20-30 seconds to cool it down and prevent further cooking. This helps maintain the pasta’s texture and ensures it’s ready for a refreshing salad.
- Soak the Onion: If you prefer a milder onion flavor, soak the thinly sliced red onion in cold water for a few minutes before adding it to the salad. This will reduce its sharpness.
- Customize the Veggies: Feel free to experiment with other vegetables like bell peppers or artichoke hearts to personalize the salad and add more variety.
- Prepare the Vinaigrette in Advance: Whisk together the lemon-herb vinaigrette ingredients ahead of time and let it sit for a while. This allows the flavors to meld together, enhancing the taste of the salad.
Equipment
- Large Stockpot – For cooking the pasta.
- Large Mixing Bowl – To combine pasta and other ingredients.
- Whisk – For mixing the vinaigrette.
- Colander – To drain the pasta.
- Chef’s Knife – For slicing and dicing vegetables.
- Cutting Board – For preparing vegetables.
