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Light Mediterranean Pasta Salad with Feta and Olives – Easy, 20-Minute Summer Meal

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A quick and refreshing pasta salad with briny olives, creamy feta, juicy tomatoes, and a zesty lemon-herb dressing. Perfect for summer picnics, barbecues, or a light lunch.

Ingredients

Scale
  • 8 ounces (225g) short pasta (rotini, fusilli, or penne)
  • 1 pint (about 300g) cherry tomatoes, halved
  • 1 medium cucumber (English cucumber preferred), diced
  • ½ cup (80g) Kalamata olives, halved
  • ½ cup (75g) feta cheese, crumbled
  • ¼ cup (40g) red onion, thinly sliced
  • ¼ cup (15g) fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh basil, chopped (optional)
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water to stop the cooking. Shake off excess water and set aside.
  2. Prep the vegetables: While the pasta cooks, halve the cherry tomatoes. Dice the cucumber into small, bite-sized pieces (about ½-inch cubes). Thinly slice the red onion. If using fresh herbs, chop the parsley and basil. (If the red onion tastes too sharp, soak slices in cold water for 10 minutes, then drain and pat dry.)
  3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, and a pinch of salt and pepper. Whisk until emulsified and slightly thickened.
  4. Combine the salad: In a large mixing bowl, combine the cooled pasta, halved tomatoes, diced cucumber, halved olives, sliced red onion, and fresh herbs. Pour the dressing over the top and toss gently with tongs or a wooden spoon until evenly coated.
  5. Add the feta: Gently fold in the crumbled feta cheese, being careful not to overmix. Reserve a little feta for garnish if desired.
  6. Chill and serve: For best flavor, cover and refrigerate for at least 30 minutes before serving. Serve cold or at room temperature. Garnish with reserved feta and a drizzle of olive oil if desired.

Notes

For best flavor, let the dressing sit for 5 minutes after whisking to rehydrate the oregano. Use room temperature feta for easier crumbling. If making ahead, add dressing and feta just before serving to prevent dry pasta. To toast the pasta for extra flavor, toss drained pasta with a little olive oil and spread on a baking sheet to cool completely before adding dressing.

Nutrition

Keywords: Mediterranean pasta salad, light pasta salad, summer pasta salad, feta and olives, quick pasta salad, 20-minute meal

Find it online: https://flurpchef.com/light-mediterranean-pasta-salad-with-feta-and-olives-easy-20-minute-summer-meal/