Mediterranean Pasta Salad
This Mediterranean pasta salad is a fresh, healthy, and flavor-packed dish made with rotini, kalamata olives, cherry tomatoes, cucumber, red onion, feta cheese, and a bold red wine vinaigrette. Ready in 30 minutes and even better the next day, it is perfect for meal prep, potlucks, and light meals.
Servings: 6 servings
Calories: 410kcal
Cost: 2
Equipment
- large pot
- colander
- mixing bowl
- knife
- cutting board
- jar or bowl for dressing
Ingredients
- 400 g rotini pasta
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3/4 cup kalamata olives, sliced
- 200 g feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp honey
- 1/4 tsp red pepper flakes
- salt, to taste
- black pepper, to taste
Instructions
- In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, honey, red pepper flakes, salt, and pepper. Let sit to develop flavor.
- Cook rotini in salted boiling water until al dente. While cooking, slice cucumber, halve tomatoes, slice onion, and chop parsley.
- Drain pasta and rinse briefly under cold water for 20–30 seconds. Transfer to a bowl while still slightly warm.
- Pour dressing over the warm pasta and toss thoroughly to coat and absorb flavor.
- Add cucumber, tomatoes, olives, red onion, feta, and parsley. Toss gently and adjust seasoning if needed.
- Refrigerate for at least one hour. Before serving, stir and refresh with extra dressing or lemon juice if needed.
Notes
Salt pasta water היט generously for best flavor. Toss dressing with slightly warm pasta for better absorption. Reserve extra dressing to refresh before serving. Use block feta for best texture and flavor. Stores well up to 4 days refrigerated.