Mediterranean Olive Oil Feta

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 salad quickly became a staple in my home for its refreshing taste and simple prep.

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

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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.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

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Preparing this together with my family always brings joy and laughter to our kitchen.

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

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Melt chocolate or cheese smoothly for dipping fruits, pretzels, and snacks during desserts and parties.

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This pasta salad is a delightfully simple dish that brings a taste of the Mediterranean to your table in minutes.

Saffron Brook Recipe Q&As

→ What type of pasta works best for this dish?

Short pasta varieties like fusilli, penne, or farfalle hold the dressing well and complement the vegetables beautifully.

→ Can I prepare the salad in advance?

Yes, it tastes best when chilled for at least an hour, allowing flavors to meld, but avoid making it too far ahead to keep vegetables fresh.

→ How can I enhance the dressing’s flavor?

Fresh lemon juice, minced garlic, dried oregano, sea salt, and pepper create a balanced dressing; adding a touch of honey can soften acidity.

→ Is there a substitute for Kalamata olives?

Black olives or green olives can be used, but Kalamata olives offer a distinctive briny and slightly fruity flavor ideal for this salad.

→ What herbs complement the salad best?

Fresh parsley and basil freshly chopped enhance the aroma and add brightness, balancing the richness of feta and olives.

→ Can this dish be adapted for gluten-free diets?

Yes, swap regular pasta with certified gluten-free pasta to maintain texture and flavor harmony.