Mediterranean Pasta Salad
Packed with briny kalamata olives, juicy cherry tomatoes, crisp cucumber, tangy artichoke hearts, and crumbled feta cheese, then tossed in a bright red wine vinaigrette, this salad comes together in about 30 minutes and tastes even better the next day.
Equipment
- Large stockpot - for boiling pasta
- Colander - for draining and rinsing pasta
- Extra-large stainless mixing bowl - for tossing the salad
- Mason jar with lid - for shaking the dressing
- Chef's knife - for chopping vegetables
- Large cutting board
- Measuring cups
- Measuring spoons
- Salad tongs - for tossing
- Airtight food storage container - for chilling and storing
- OXO Good Grips Large Salad Spinner - optional - for drying fresh herbs
Ingredients
- 12 oz rotini pasta - 340g
- 1 cup cherry tomatoes - 170g, halved
- 1 English cucumber - diced, about 1.5 cups or 225g
- 1/2 red onion - medium, finely diced
- 1 cup kalamata olives - 170g, pitted and halved
- 1 can artichoke hearts - 14 oz or 400g, drained and quartered
- 1 cup roasted red bell peppers - 165g, sliced; jarred works perfectly
- 1 cup feta cheese - 150g, crumbled; block feta crumbled by hand gives best texture
- 1/4 cup fresh flat-leaf parsley - roughly chopped
- 1/4 cup fresh basil leaves - torn; optional but highly recommended
For the Dressing
- 1/3 cup extra-virgin olive oil - 80ml
- 3 tablespoons red wine vinegar - 45ml
- 1 tablespoon fresh lemon juice - 15ml
- 2 cloves garlic - minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt - or to taste
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook until al dente, about 8-10 minutes.
- Drain pasta in a colander and rinse thoroughly under cold running water for 60 seconds. Drizzle with 1 teaspoon olive oil and toss to prevent clumping. Set aside to cool completely.
- In a mason jar, combine olive oil, red wine vinegar, lemon juice, minced garlic, oregano, dried basil, Dijon mustard, honey, salt, and pepper. Seal tightly and shake vigorously for 20-30 seconds until emulsified.
- In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, finely diced red onion, halved kalamata olives, quartered artichoke hearts, sliced roasted red peppers, chopped parsley, and torn basil.
- Add the cooled pasta to the bowl. Shake the dressing, pour about two-thirds over the salad, and toss thoroughly to coat evenly.
- Crumble feta cheese over the top and fold in gently. Add remaining dressing if desired. Season to taste with additional salt, pepper, or lemon juice as needed.
- Cover and refrigerate for at least 30 minutes before serving. For best results, chill 1-2 hours or overnight to allow flavors to meld.
- Just before serving, stir the salad well, taste, and adjust seasoning with salt, a drizzle of olive oil, or a splash of red wine vinegar as needed. Garnish with extra feta and fresh herbs.
Notes
- Make ahead: This salad tastes even better the next day. Store in the refrigerator for up to 4-5 days in an airtight container.
- Refresh after storage: Pasta absorbs dressing over time. Before serving, drizzle with 1-2 tablespoons olive oil and a splash of red wine vinegar, toss, and re-season with salt.
- Pasta choice: Rotini is ideal because the spirals hold dressing. Fusilli, penne, farfalle, or orzo also work well. Avoid long, smooth pasta like spaghetti.
- Cook pasta al dente: Pasta continues to soften as it absorbs dressing. Pull it when it still has a slight firmness to avoid a mushy salad.
- Always rinse pasta: Cold water stops cooking and removes excess starch that would make the salad sticky and clumpy.
- Block feta vs. crumbled: Block feta is creamier and holds its shape better. Crumble by hand for the best texture.
- Red onion tip: If raw red onion tastes too pungent, soak diced pieces in cold water for 10 minutes, then drain and pat dry before adding.
- Vegan variation: Omit the feta or substitute with a plant-based feta alternative. The rest of the salad is already plant-based.
- Add protein: Toss in grilled chicken strips, roasted chickpeas, cooked shrimp, or flaked salmon to turn this into a complete main course.
- Fresh herb tip: If prepping more than 24 hours ahead, store parsley and basil separately and stir in just before serving to keep them bright green.