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A fresh and vibrant Mediterranean-inspired pasta salad featuring rotini or penne pasta tossed with crisp cucumbers, cherry tomatoes, kalamata olives, red onion, feta cheese, and fresh parsley, all dressed in a bright red wine vinaigrette with garlic, oregano, and lemon. Perfect make-ahead dish for potlucks, picnics, or light meals.

Ingredients

Scale
  • 14 oz rotini or penne pasta (e.g., Barilla)
  • 1 large cucumber, peeled and cut into 1/2-inch half-moons
  • 18 oz cherry tomatoes, halved
  • 3/4 cup sliced kalamata olives
  • 5 oz feta cheese, crumbled
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra-virgin olive oil
  • 4 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 tsp dried oregano
  • 1 tsp honey
  • 3 garlic cloves, freshly pressed
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

  1. Whisk together extra-virgin olive oil, red wine vinegar, lemon juice, honey, freshly pressed garlic, dried oregano, salt, black pepper, and red pepper flakes until smooth to make the dressing.
  2. Let the dressing sit for a few minutes to allow garlic and oregano to infuse.
  3. Bring a large pot of generously salted water to a rolling boil.
  4. Cook the pasta in boiling water until just al dente, following package instructions.
  5. While pasta cooks, peel and slice cucumber into 1/2-inch half-moons, halve cherry tomatoes, thinly slice red onion, and chop parsley.
  6. Drain pasta and rinse under cold water for 20–30 seconds to stop cooking and remove excess starch.
  7. Return slightly warm pasta to a large bowl and immediately pour vinaigrette over it, tossing to coat each piece.
  8. Add cucumbers, cherry tomatoes, sliced red onion, sliced kalamata olives, crumbled feta cheese, and chopped parsley to the dressed pasta.
  9. Gently toss all ingredients together until evenly combined.
  10. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
  11. Refrigerate the salad for at least 1 hour to chill and let the flavors meld before serving.

Notes

Salting the pasta water generously (to taste like the ocean) seasons the pasta from inside out., Rinse cooked pasta under cold water to prevent it from becoming sticky or mushy., Toss pasta with dressing while still slightly warm to help absorption of flavors., Reserve a little dressing to drizzle on pasta salad before serving to keep it moist., Chill the salad for at least one hour, preferably overnight, for best flavor integration., Add feta cheese right before serving to keep it crumbly if making ahead., Serve with grilled chicken, lamb kebabs, shrimp, or as a vegetarian main by adding chickpeas., The salad can be stored in an airtight container in the fridge up to 4 days., Bring salad to room temperature and re-toss before serving, adding extra lemon juice or salt if needed.

Nutrition

Find it online: https://cookingcrumbs.com/irresistible-mediterranean-pasta-salad/