Mediterranean Pasta Salad
This Mediterranean Pasta Salad Recipe pairs al dente rotini with kalamata olives, feta, roasted red peppers, and artichoke hearts, all tossed in a red wine vinegar dressing. The cherry tomatoes are halved so their juices mix right into the dressing instead of sitting on top of the noodles.
Equipment
- Large stockpot - for boiling the pasta
- Colander - for draining and rinsing the pasta
- Large mixing bowl - for tossing everything together
- Citrus juicer - optional, to get the most out of the lemon
- Mason jar with lid - for shaking the dressing together
- Sharp chef's knife - for the vegetables
- Airtight storage containers - for leftovers
Ingredients
- 1 pound rotini or fusilli pasta - 450g
- 1 pint cherry tomatoes - 300g, halved
- 1 English cucumber - diced (about 2 cups or 300g)
- 1/2 red onion - thinly sliced (about 1/2 cup or 75g)
- 1 cup kalamata olives - 150g, pitted and halved
- 1 cup feta cheese - 150g, crumbled
- 1 cup roasted red peppers - 150g, sliced into strips
- 1 cup marinated artichoke hearts - 150g, quartered
- 1/4 cup fresh parsley - 10g, chopped
For the Dressing
- 2 cloves garlic - minced
- 1/2 cup extra virgin olive oil - 120ml
- 1/4 cup red wine vinegar - 60ml
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rotini or fusilli and cook according to package instructions until al dente, usually 9 to 11 minutes.
- Drain the pasta in a colander and rinse under cold water until completely cool. Shake off excess water and set aside in a large mixing bowl.
- Halve the cherry tomatoes and add to the bowl. Dice the cucumber, thinly slice the red onion, halve the kalamata olives, slice the roasted red peppers into strips, and quarter the artichoke hearts.
- If the raw red onion is too sharp, soak the slices in cold water for 10 minutes, then drain before adding to the salad. Chop the parsley and set aside to add fresh at the end.
- In a mason jar or small bowl, combine the minced garlic, extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Seal and shake vigorously for about 20 seconds until combined and slightly thickened.
- Taste and adjust the salt or vinegar if needed; the dressing should taste slightly sharper than the final salad since the pasta will absorb some acidity.
- Add the cucumber, red onion, olives, roasted red peppers, and artichoke hearts to the bowl with the pasta and tomatoes. Pour the dressing over the top and toss thoroughly with tongs or a large spoon until evenly coated.
- Gently fold in the crumbled feta cheese last so it doesn't break apart into the dressing. Stir in the chopped parsley.
- Cover the bowl and refrigerate for at least 30 minutes before serving, though a few hours gives the flavors more time to meld. Give the salad one more toss right before serving, as the dressing tends to settle at the bottom.
Notes
- Salt the pasta water: Be generous with the salt—it's the only chance the noodles themselves get seasoned.
- Rinse pasta well: Rinse immediately after draining to stop residual cooking and prevent gumminess.
- Add feta last: Gently fold in the feta cheese at the very end to prevent it from breaking into tiny crumbs that cloud the dressing.
- Cool pasta completely: Let the pasta cool fully before adding the dairy; warm pasta can melt feta into a paste.
- Pasta shape matters: Use a short, ridged pasta like rotini, fusilli, or farfalle to catch the dressing. Smooth shapes let the dressing slide off.
- Make-ahead dressing: The dressing can be made a day ahead and kept in a sealed jar in the fridge for up to a week.
- Taste before serving: Cold ingredients mute flavors, so add a pinch more salt or a squeeze of lemon if needed after chilling.
- Meal prep tip: Keep the feta and dressing separate from the salad and combine just before eating to avoid sogginess.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reviving leftovers: If the salad looks dry after a day or two, drizzle with a little olive oil and a squeeze of fresh lemon juice to bring it back to life.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 38gProtein: 10gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 640mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg
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