Picnic season has arrived! While a bottle of rosé is a no brainer, this Mediterranean Pasta Salad is also perfect for that sunny day in the park.
We know it’s super convenient to grab some pasta salad from your neighborhood deli, but once you make this recipe you’ll be hooked. It’s easy to pull together and you can control everything from the ingredients you mix in to the amount of dressing. When it’s so easy to make your own pasta salad and customize it to your liking, why not give it a try?
It really doesn’t get simpler than pasta salad. All you need is pasta (bowtie, penne, or fusili aka corkscrew work best), dressing, and your favorite veggies and cheeses.
With this recipe, we channeled our Greek Island vibes with kalamata olives, cucumber, tomato, feta cheese, and red onion. Then we topped it with an easy Med-inspired dressing made with fresh lemon juice, olive oil, garlic, and dried oregano.
Red, white, or yellow?
The thinly sliced red onion adds a pretty pop of color to this salad, but that’s not the only reason we opt for this kind of onion. When you’re eating onions raw like in a salad or a sandwich, choose red or sweet yellow onions (look for Vidalia or Walla Walla). These are milder than your standard white or yellow Spanish onion, so they won’t give off a strong taste and overpower the rest of your salad ingredients.
Make it a menu
If you want to serve this pasta salad with other Mediterranean dishes for a dinner party, try our Grilled Shrimp and Tomato Skewers or Quick Falafel. You can also turn this into a dinner salad by adding shrimp, chicken, or steak.
Did you try making this Mediterranean Pasta Salad? Share your photo on Instagram with #confettikitchen, or leave a comment below!
What You Need
- 1 clove garlic
- 1 lemon
- 1/4 cup olive oil
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound pasta (fusili, bowtie, or penne)
- 1 English cucumber
- 1 medium red onion
- 1 pint cherry tomatoes
- 1 cup pitted kalamata olives
- 1 cup feta cheese
Large bowl + whisk
Chef’s knife & cutting board
Bring a medium pot of salted water to a boil. Meanwhile, prep your dressing in the bottom of your large bowl:
- Mince 1 garlic clove. [watch our how-to video]
- Juice 1 lemon.
Add olive oil (1/4 cup), dried oregano (2 tbsp), salt (1 tsp), and freshly ground black pepper (1/4 tsp). Whisk together.
Add pasta to the boiling water and cook until al dente, about 7-8 minutes. While the pasta is cooking, prep your veggies:
- Cut cherry tomatoes in half.
- Thinly slice red onion.
- Dice cucumber.
- Drain olives.
Drain the cooked pasta into a colander. Run cold water over pasta for 30 seconds to cool it off.
Toss and serve!
Add veggies and pasta to the large bowl with dressing. Toss with a wooden spoon to evenly coat the ingredients. Top with feta cheese, and serve cold or at room temperature.
|Traditional pasta||Gluten-free or brown rice pasta|