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Mediterranean pasta salad for two blog post title with a picture of a big bowl of Mediterranean pasta salad

Mediterranean Pasta Salad

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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Course Salad
Cuisine Mediterranean

Ingredients
  

Pasta Salad

  • 1 cup pasta farfalle or penne work well
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup cucumbers diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup onion thinly sliced
  • 1/4 cup Kalmata olives pitted and halved
  • 1/4 cup feta cheese crumbled
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped (optional)
  • 1 tbsp fresh oregano chopped (optional)

Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Instructions
 

  • Boil the pasta according to the package instructions until cooked to al dente. Drain. Rinse under cold water to stop the cooking process.
  • While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, onion, and Kalamata olives.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
  • In a large bowl, combine the cooked pasta, vegetables, and olives. Drizzle the dressing over the salad and mix to combine.
  • Fold in the crumbled feta cheese and chopped herbs.
  • Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • Refrigerate any leftovers in an airtight container.

Notes

Make this salad gluten-free by substituting gluten-free pasta.
Make dairy-free by using goat or sheep milk feta cheese or goat cheese.