Description
8 oz mezzelune pasta (or any half-moon shaped pasta)
1 cup cherry tomatoes, halved
½ cucumber, diced
½ red onion, thinly sliced
1 cup Kalamata olives, pitted and sliced
1 cup feta cheese, crumbled
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Directions:
Cook the mezzelune pasta according to package instructions. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic powder, salt, and pepper until well combined.
Pour the dressing over the pasta mixture and toss gently to coat.
Garnish with fresh parsley and serve immediately, or refrigerate for later.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook & Cool Pasta: Bring a large pot of salted water to a boil. Add the mezzelune pasta and cook according to package directions until al dente. Drain immediately and rinse thoroughly under cold running water to stop the cooking process and cool the pasta completely. Set aside.
2. Prepare Vegetables & Cheese: While the pasta cooks, wash and halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Thinly slice the red onion. Pit and slice the Kalamata olives. Crumble the feta cheese.
3. Make the Dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, dried oregano, Dijon mustard, and garlic powder. Whisk or shake vigorously until the mixture is fully emulsified. Season with salt and black pepper to taste.
4. Combine & Toss: In a large serving bowl, add the cooled pasta, prepared tomatoes, cucumber, red onion, olives, and crumbled feta. Pour the dressing over the top.
5. Final Touches: Using a large spoon or spatula, gently toss all ingredients until everything is evenly coated with the dressing. Garnish with freshly chopped parsley.
Serving Suggestions
This pasta salad is incredibly versatile. For a light lunch, serve it over a bed of crisp romaine or arugula. It makes a perfect side dish for grilled chicken, lamb kebabs, or fish. For a heartier meal, add a can of drained and rinsed chickpeas or some grilled shrimp. Consider serving it in a hollowed-out tomato or bell pepper for an elegant presentation at picnics or potlucks.
How-to Summary
Cook and cool the pasta. Chop all vegetables and combine them with the pasta and feta in a large bowl. Whisk together the olive oil, vinegar, oregano, mustard, and garlic powder to create the dressing. Pour dressing over the salad, toss gently to combine, and garnish with fresh parsley before serving.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and give it a good stir before serving. The flavors meld beautifully overnight.
What can I use instead of mezzelune pasta? Any short pasta shape works well, such as farfalle (bow-tie), rotini, penne, or orecchiette. The key is using a shape that holds the dressing and vegetable pieces.
How can I make this recipe vegetarian or vegan? It is naturally vegetarian. For a vegan version, omit the feta cheese or use a high-quality vegan feta alternative, and ensure your pasta is egg-free.
My salad seems dry after chilling. What should I do? Pasta absorbs dressing over time. Simply drizzle a little extra virgin olive oil and a splash of red wine vinegar over the salad and toss again before serving to refresh it.
Can I add protein to this salad? Absolutely. Grilled chicken breast, canned tuna, chickpeas, or white beans are excellent additions that turn this side into a complete, protein-packed meal.
Common Mistakes to Avoid
- Not cooling the pasta properly: Rinsing with cold water is essential to prevent the pasta from cooking further and becoming mushy. Ensure it’s completely cool before adding other ingredients.
- Over-dressing the salad: Start with the dressing amount listed, toss, and then add more only if needed. You can always add more, but you can’t take it away.
- Using low-quality ingredients: The simplicity of this dish relies on good ingredients. Use a flavorful extra virgin olive oil, authentic Kalamata olives, and block feta you crumble yourself for the best taste and texture.
- Adding dressing to warm pasta: This can cause the pasta to absorb too much dressing and become soggy. Always ensure both pasta and vegetables are cool.
Conclusion
This Mediterranean Pasta Salad is a celebration of fresh, vibrant flavors that comes together in just 20 minutes. It’s a reliable, crowd-pleasing recipe that perfectly balances tangy feta, briny olives, and crisp vegetables with a herby vinaigrette. Whether you need a quick weeknight dinner, a standout side, or a portable dish for your next gathering, this salad delivers on taste and simplicity. By following the step-by-step guide and avoiding common pitfalls, you’ll create a delicious dish every time.
