Description
This Mediterranean Pasta Salad is a vibrant, fresh dish that combines al dente pasta with crisp vegetables, tangy olives, and creamy feta cheese, all tossed in a flavorful homemade Greek salad dressing. Perfect for a light lunch, picnic, or side dish, it’s easy to prepare and packed with Mediterranean flavors.
Ingredients
Scale
Pasta Salad
- 12 ounces pasta
- 1 cup halved grape tomatoes
- 1 cup sliced and quartered cucumbers
- 1/4 cup thinly sliced red onion
- 1 cup baby spinach
- 1/2 cup sliced pitted green olives
- 1/2 cup sliced pitted black olives
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- 1/2 to 3/4 cup Homemade Greek Salad Dressing
Homemade Greek Salad Dressing
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 large clove minced garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
Instructions
- Cook Pasta: Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes depending on pasta type. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Salad: In a large bowl, combine the cooked and cooled pasta, halved grape tomatoes, sliced and quartered cucumbers, thinly sliced red onion, baby spinach, and both green and black olives. Drizzle about 1/2 cup of the homemade Greek salad dressing over the salad and toss gently to coat all ingredients evenly.
- Add Feta and Season: Sprinkle the crumbled feta cheese over the tossed salad. Add more of the Greek salad dressing as desired along with salt and freshly ground pepper to taste. Toss gently again until everything is just combined but not mashed.
- Make Greek Salad Dressing: In a bowl or a jar with a lid, add olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried thyme, salt, and fresh cracked pepper. Whisk or shake vigorously until all the ingredients are well blended and emulsified.
- Serve: Serve the pasta salad immediately to enjoy its fresh flavors, or chill it in the refrigerator for 30 minutes to let the flavors meld before serving.
Notes
- This pasta salad is best served fresh but can be refrigerated for up to 2 days in an airtight container.
- Use tri-color rotini or penne pasta for added visual appeal.
- You can substitute fresh herbs for dried if preferred: use 1 tablespoon each of fresh oregano and thyme.
- Feel free to add other Mediterranean ingredients like artichoke hearts, roasted red peppers, or sun-dried tomatoes for variety.
- The salad dressing can be made ahead and stored in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean pasta salad, Greek pasta salad, pasta salad with feta, healthy pasta salad, easy summer salad, cold pasta salad
