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Mediterranean Pasta Salad with Olives Recipe
Ash Tyrrell

Mediterranean Pasta Salad with Olives Recipe

I’ve made this Mediterranean Pasta Salad with Olives more times than I can count, and every single time it disappears fast. The first time I tried it, I was honestly surprised by how bold and fresh the flavors tasted with such simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Short pasta 12 ounces, fusilli or rotini – Short, spiral-shaped pasta holds the dressing and chopped vegetables better than long noodles.
  • Cherry tomatoes 1½ cups, halved – They add natural sweetness and juiciness; always use fresh, ripe tomatoes for the best flavor.
  • English cucumber 1 large, diced – Less watery and seed-heavy than regular cucumbers, so the salad stays crisp longer.
  • Kalamata olives ¾ cup, pitted and sliced – These provide a rich, briny Mediterranean flavor that defines the dish.
  • Red onion ⅓ cup, thinly sliced – Adds sharpness and contrast; slicing thin keeps it from overpowering the salad.
  • Roasted red peppers ½ cup, sliced – Bring mild sweetness and a subtle smoky taste that balances salty ingredients.
  • Feta cheese ¾ cup, crumbled – Creamy and tangy, feta ties all the flavors together; crumbling it fresh gives better texture.
  • Fresh parsley ¼ cup, chopped – Adds freshness and a clean, herby finish to the salad.
  • Extra-virgin olive oil ½ cup – A high-quality olive oil enhances the overall flavor of the dressing.
  • Red wine vinegar 3 tablespoons – Provides acidity that brightens the salad and balances the richness.
  • Dijon mustard 1 teaspoon – Helps emulsify the dressing and adds subtle tang.
  • Garlic 1 small clove, finely minced – Fresh garlic gives the dressing depth without harsh bitterness.
  • Dried oregano 1 teaspoon – A classic Mediterranean herb that adds warm, earthy flavor.
  • Salt ½ teaspoon, or to taste – Enhances and brings out all the ingredients’ flavors.
  • Black pepper ¼ teaspoon, freshly ground – Adds mild heat and rounds out the dressing.

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. I avoid overcooking because the pasta will absorb some dressing later. Drain and rinse briefly with cool water so it doesn’t stick together.
  2. While the pasta cooks, I chop the tomatoes, cucumber, onion, olives, and roasted red peppers. Keeping the pieces bite-sized makes the salad easier to eat. I set everything aside in a large bowl.
  3. In a small bowl or jar, I combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. I whisk or shake until it looks smooth and slightly thickened. This dressing smells amazing right away.
  4. Once the pasta has cooled slightly, I add it to the bowl with the vegetables. I gently toss everything so the ingredients are evenly distributed. This helps every bite taste balanced.
  5. I pour the dressing over the pasta mixture and toss again until well coated. Then I fold in the feta and parsley gently to avoid breaking them up too much. I usually taste and adjust seasoning here.
  6. I let the salad chill in the fridge for at least 30 minutes before serving. This step really helps the flavors meld together. Just before serving, I give it one last toss.

Notes

  • I always salt the pasta water generously; it’s the only chance to season the pasta itself.
  • Letting the salad rest in the fridge makes a noticeable difference in flavor.
  • I add a small splash of olive oil before serving if it looks a bit dry.
  • When I’m serving guests, I save some feta and parsley to sprinkle on top for a fresh look.