Mediterranean Pasta Salad
This salad feels fresh and light.
You can make it fast.
It works great for busy days.
Equipment
- Large pot
- Colander
- mixing bowl
- Cutting board
- Knife
- Whisk
Ingredients
- 12 oz short pasta – holds dressing well
- 1 cup cherry tomatoes – juicy sweetness
- 1 cup cucumber – crunchy texture
- ½ cup red onion – sharp bite
- ½ cup Kalamata olives – salty depth
- 1 cup chickpeas – plant protein
- ½ cup feta cheese – creamy balance
- ¼ cup fresh parsley – fresh flavor
- ⅓ cup olive oil – dressing base
- 3 tablespoons red wine vinegar – tangy bite
- 2 cloves garlic – bold flavor
- 1 teaspoon dried oregano – Mediterranean aroma
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook pasta in salted water. Drain and rinse with cold water.
- Chop vegetables and herbs.
- Whisk olive oil, vinegar, garlic, oregano, salt, and pepper.
- Combine pasta, veggies, olives, chickpeas, and parsley.
- Pour dressing over salad and toss well.
- Chill 15–30 minutes. Add feta before serving.
Notes
Use gluten-free pasta to keep this recipe gluten-free.
Skip feta for a vegan version.
This salad tastes best chilled.