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Mediterranean Pasta Salad

A vibrant and refreshing mix of pasta, sunkissed tomatoes, crunchy cucumbers, tangy olives, and creamy feta cheese, perfect for picnics and barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces pasta (any preferred type) Bowties or rotini are recommended for holding dressing.
Vegetables and Cheese
  • 1 cup cherry tomatoes, halved Fresh and sweet.
  • 1 cup bell peppers, chopped Use any color for variety.
  • 1/2 cup red onions, diced For a slightly sharp flavor.
  • 1/2 cup black olives, sliced Adds a briny flavor.
  • 1 cup feta cheese, crumbled Brings creaminess and saltiness.
Dressing
  • 1/4 cup olive oil Use high-quality for best taste.
  • 2 tablespoons red wine vinegar Adds tanginess.
  • 1 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon black pepper To taste.

Method
 

Preparation
  1. Cook the pasta in a pot of boiling water until al dente, then drain and let it cool.
  2. While the pasta cooks, chop the cherry tomatoes, bell peppers, and red onions.
Mixing
  1. In a large bowl, combine the cooled pasta with the chopped veggies, olives, and feta cheese.
  2. Drizzle with olive oil, red wine vinegar, salt, and pepper.
  3. Toss well to mix all the ingredients and flavors together.

Notes

For best results, chill the salad in the fridge for at least an hour before serving to allow the flavors to blend. Leftovers can be stored in an airtight container for up to three days.