Mediterranean Olive Oil Feta Pasta

A vibrant, refreshing pasta salad featuring tangy feta, briny olives, ripe tomatoes, and crisp vegetables—all tossed in a zesty olive oil dressing. The perfect light Mediterranean-inspired plate for warm weeknight dinners.

This pasta salad quickly became a staple at our family dinners due to its bright flavors and ease of preparation.

Ingredients

• Pasta: 300 g (10 oz) short pasta (fusilli, penne, or farfalle), Salt for boiling water
• Vegetables: 1 cup cherry tomatoes halved, 1 medium cucumber diced, 1 small red onion thinly sliced, 1/2 red bell pepper diced
• Cheese & Olives: 150 g (5 oz) feta cheese crumbled, 1/2 cup Kalamata olives pitted and halved
• Dressing: 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1 clove garlic minced, 1/2 tsp sea salt, 1/4 tsp black pepper
• Fresh Herbs: 2 tbsp fresh parsley chopped, 1 tbsp fresh basil sliced (optional)

Instructions

Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

Check price on Amazon

Step 1:

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 stop the cooking process.

Step 2:

In a large mixing bowl, combine cherry tomatoes cucumber red onion and red bell pepper.

Step 3:

Add the cooked and cooled pasta to the vegetables.

Step 4:

In a small bowl or jar, whisk together olive oil lemon juice oregano garlic salt and pepper to make the dressing.

Step 5:

Pour the dressing over the pasta and vegetables. Toss gently to combine.

Step 6:

Add the crumbled feta cheese Kalamata olives parsley and basil (if using). Toss lightly to distribute.

Step 7:

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

Check price on Amazon

Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

Check price on Amazon

Pin it

This salad has become a favorite family dish that instantly brightens our meal times.

Notes

For extra flavor add roasted red peppers sun-dried tomatoes or artichoke hearts. Substitute gluten-free pasta for a gluten-free version. Excellent with grilled chicken or shrimp for added protein. Pairs well with a crisp Sauvignon Blanc or a dry rosé.

Required Tools

Large pot Colander Large mixing bowl Small bowl or jar (for dressing) Knife and cutting board

Nutritional Information

Calories 410 Total Fat 19 g Carbohydrates 48 g Protein 13 g per serving

Pin it

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Serve chilled or at room temperature for the best flavors and textures.

Recipe FAQ

→ What pasta types work best for this salad?

Short pasta like fusilli, penne, or farfalle hold the dressing well and complement the mix of vegetables and cheese.

→ Can I prepare the dressing ahead of time?

Yes, the olive oil and lemon-based dressing can be whisked together in advance and refrigerated for up to a day.

→ How can I make this dish gluten-free?

Using certified gluten-free short pasta varieties ensures the salad remains gluten-free without altering its taste.

→ What variations enhance the flavor profile?

Adding roasted red peppers, sun-dried tomatoes, or artichoke hearts introduces additional layers of flavor.

→ Is it suitable to add proteins?

Grilled chicken or shrimp pair well, boosting the protein content and making the dish more substantial.