Mediterranean Pasta Salad Olives (Printer-friendly)

A vibrant Mediterranean pasta with olives, fresh veggies, and a zesty dressing, perfect for light meals or picnics.

# What you'll need:

→ Pasta

01 - 10 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1 red bell pepper, diced
05 - 1/4 red onion, thinly sliced

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/2 cup green olives, pitted and halved
08 - 3.5 oz feta cheese, crumbled

→ Fresh Herbs

09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh basil, chopped

→ Vinaigrette

11 - 4 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tbsp red wine vinegar
14 - 1 garlic clove, minced
15 - 1 tsp dried oregano
16 - Salt and freshly ground black pepper, to taste

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, green olives, feta cheese, parsley, and basil.
03 - In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until well combined.
04 - Pour the vinaigrette over the pasta salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 1 hour to let the flavors meld.

# Expert Tips:

01 -
  • The vinaigrette doubles as a marinade, making every bite burst with bright Mediterranean flavor
  • It travels beautifully and actually tastes better after the ingredients hang out together
02 -
  • Overcooked pasta turns to mush in cold salad, so pull it a minute early
  • The salad tastes best after sitting for at least an hour, but add fresh herbs right before serving
03 -
  • Salt your pasta water generously since this is a cold dish
  • Pat diced cucumbers dry with paper towels to prevent a watery salad

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