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Introduction
The Mediterranean diet has long been celebrated for its health benefits and delicious flavors, and this pasta salad encapsulates the very essence of this beloved cuisine. Originating from the sun-drenched shores of the Mediterranean, this dish has evolved over centuries, with each region adding its own unique twist. In Italy, it might feature fragrant basil and ripe tomatoes, while in Greece, briny olives and feta cheese take center stage. No matter the variation, this salad evokes memories of lazy summer days spent by the sea, savoring the simple yet sublime flavors of the region.
Ingredients
• 8 oz (225g) dry pasta (such as penne, farfalle, or fusilli), cooked according to package instructions and cooled
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) diced cucumber
• 1/2 cup (75g) sliced red onion
• 1/2 cup (75g) pitted kalamata olives, halved
• 1/2 cup (75g) crumbled feta cheese
• 1/4 cup (35g) sliced pepperoncini peppers (or roasted red peppers)
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons (30ml) red wine vinegar
• 1 tablespoon (15ml) lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (15g) chopped fresh parsley
Step 1:
Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2:
In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, diced cucumber, sliced red onion, halved kalamata olives, crumbled feta cheese, and sliced pepperoncini peppers.
Step 3:
In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Step 4:
Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Step 5:
Let the salad marinate for 10 minutes at room temperature to allow the flavors to blend.
Step 6:
Just before serving, add the chopped fresh parsley and toss again to incorporate it throughout the salad.
Q: Can I use a different type of pasta?
A: Yes, you can use any short pasta shape you prefer, such as penne, fusilli, or farfalle. Just make sure to cook it according to the package instructions.
Q: How long can I keep the leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the pasta may continue to absorb the dressing and become softer over time.
Q: Can I make this salad vegan?
A: Yes, simply omit the feta cheese or substitute it with a vegan cheese alternative.
• For a gluten-free version, use gluten-free pasta.
• If you prefer a tangier dressing, add more lemon juice or vinegar to taste.
• Kalamata olives can be substituted with other briny olives, such as Castelvetrano or Gaeta olives.
• Feta cheese can be omitted for a vegan or dairy-free version.
• This salad can be made ahead and refrigerated for up to 3 days, but it's best to add the dressing and parsley just before serving.
• Be mindful of potential allergens like wheat (pasta), dairy (feta), and sulfites (wine vinegar).
Serve the Mediterranean pasta salad chilled or at room temperature. It's perfect for picnics, potlucks, or as a refreshing main course on hot summer days.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To save time, cook the pasta ahead of time and let it cool completely before assembling the salad. The vegetables can also be prepped in advance.
- For maximum flavor, let the salad marinate for at least 30 minutes before serving to allow the dressing to fully absorb into the ingredients.
- Taste the dressing and adjust the seasoning with more salt, pepper, or lemon juice to suit your preferences.
- If you prefer a crunchier texture, add the cucumber and onion just before serving to prevent them from becoming too soft.
For a protein-packed version, add grilled chicken or shrimp. You can also substitute quinoa or farro for the pasta to make it gluten-free.
This Mediterranean pasta salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also makes a great accompaniment to grilled meats or fish.
This dish is best enjoyed during the spring and summer months when fresh produce is abundant.
This recipe contains wheat (pasta) and dairy (feta cheese). It may also contain sulfites (from the wine vinegar).
