When I think of summer, I think of barbecues in the South with tons of carb-loaded side dishes. Growing up, I loved cookouts where we would have hamburgers, hot dogs, pasta salad, potato salad, watermelon, corn on the cob, etc. Now as an adult, cookouts are still fun, but I want a fresher way to bring those same sides to the table! That’s what inspired this Mediterranean Pasta Salad. Keep reading for the full recipe!
The Method
The first step to making this Mediterranean pasta salad is to cook your pasta. I recommend using farfalle (bowtie) noodles. This has always been my favorite for pasta salad, but you can also use rotini or other short varieties of noodles! I always start boiling the water and right before it’s at a rolling boil, add a generous amount of salt to the water. After cooking the pasta according to package directions, drain them through a colander.
It’s important to note that pasta salad is not like potato salad. Potato salad likes to be dressed while the potatoes are still warm, but pasta salad really needs to be cooled before you add the dressing and toppings. If the pasta is still warm, it will all congeal and become gummy.
To prevent this, I highly recommend transferring the pasta directly to an ice bath to stop the cooking process. Where we live, we don’t have an ice maker, so I ran mine under the coldest water I could for a few minutes until it was completely cooled. Either way, it’s extremely helpful!
While the pasta is cooking, make the dressing. It’s as simple as whisking the ingredients together or throwing them in a mini food processor and blending. You can also prepare the toppings at this time. Half the cherry tomatoes, slice olives, and dice cucumbers.
Once the pasta has drained and cooled, mix all ingredients together in a large bowl, coat with dressing and stir to combine! Sprinkle with feta. This dish is best served fresh, but can be made the night before if needed and it will still be delicious.
Looking for another fresh summer salad? Try my Strawberry Goat Cheese Salad with Candied Pecans!
I hope you enjoy this recipe! If you decide to make it, be sure to share it on Instagram using #SNGeats
Mediterranean Pasta Salad
Ingredients
- 9 oz dry pasta of choice
- 1 cup cucumbers diced
- 1 cup cherry tomatoes halved
- 1/3 cup kalamata olivees pitted/sliced
- 1/2 cup feta
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tbsp fresh lemon juice (about the juice of one large lemon)
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- black pepper fresh cracked
Instructions
- Cook pasta according to package directions.
- While pasta is boiling, prepare the dressing. Whisk together all dressing ingredients or pulse in a mini food processor until combined. Set aside.
- Dice cucumbers, cut tomatoes, and slice olives. When pasta is done, drain and immediately transfer to an ice bath.
- Once pasta is cooled, combine pasta, cucumbers, tomatoes, olives, and feta in a large bowl and coat with dressing. If you don't use all of the dressing, you can save it to use on future salads!
- Enjoy!
