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Mediterranean pasta salad for two blog post title with a picture of a big bowl of Mediterranean pasta salad

Mediterranean Pasta Salad

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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 1 cup pasta farfalle or penne work well
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup cucumbers diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup onion thinly sliced
  • 1/4 cup Kalmata olives pitted and halved
  • 1/4 cup feta cheese crumbled
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped (optional)
  • 1 tbsp fresh oregano chopped (optional)
Dressing
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Method
 

  1. Boil the pasta according to the package instructions until cooked to al dente. Drain. Rinse under cold water to stop the cooking process.
  2. While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, onion, and Kalamata olives.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
  4. In a large bowl, combine the cooked pasta, vegetables, and olives. Drizzle the dressing over the salad and mix to combine.
  5. Fold in the crumbled feta cheese and chopped herbs.
  6. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. Refrigerate any leftovers in an airtight container.

Notes

Make this salad gluten-free by substituting gluten-free pasta.
Make dairy-free by using goat or sheep milk feta cheese or goat cheese.