Mediterranean Pasta Salad with Feta Garden Feast
This isn't a salad that sits quietly in the corner of the picnic table; it's the dish that gets elbowed for. Each twirl of pasta brings a burst of tangy, herbaceous flavor from sun-drenched tomatoes, briny olives, and creamy feta cheese. It's an easy, quick dinner that feels like a celebration, perfect for family meals, potlucks, and summer gatherings.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Large rubber spatula
- serving bowl
Ingredients
- 12 ounces rotini or fusilli pasta
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, roughly chopped
- 8 ounces feta cheese block packed in brine
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon fresh oregano, chopped
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Salt, to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions, but remove it from heat one minute before the recommended time to achieve al dente texture.
- Drain the pasta and rinse it under cold running water to stop the cooking process. Shake off as much water as possible and set aside.
- While the pasta cooks, halve the cherry tomatoes, dice the cucumber into bite-sized chunks, and thinly slice the red onion. Place the sliced onion in a small bowl of ice water and let it soak for 10 minutes to tame its sharpness, then drain.
- In the bottom of a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and black pepper. Taste and adjust seasoning if needed.
- Add the cooled pasta, cherry tomatoes, cucumber, drained red onion, and chopped Kalamata olives to the bowl with the dressing. Use a large rubber spatula to gently fold everything together until the pasta is evenly coated.
- Crumble or cube the feta cheese directly over the salad. Add the fresh parsley, mint, and oregano. Gently fold once more to distribute the feta and herbs evenly.
- Cover the bowl and refrigerate for at least 30 minutes, ideally 2 hours, to allow the flavors to meld. Before serving, stir again and taste for seasoning, adding a pinch of salt or a splash more vinegar if needed.
Notes
For best results, use a block of feta packed in brine rather than pre-crumbled feta, which is drier and less creamy. Soaking the red onion in ice water removes its harsh bite. Letting the salad rest in the refrigerator for at least 30 minutes (or up to 2 hours) is crucial for the flavors to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. To make it a heartier meal, add grilled chicken, chickpeas, or toasted pine nuts. For a dairy-free version, substitute vegan feta or marinated tofu cubes.