Description
8 oz cappelletti pasta (or any small stuffed pasta)
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
¼ cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
Cook the cappelletti pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, lemon juice, salt, and black pepper.
Pour the dressing over the pasta mixture and toss gently to combine.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 300 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta salad every time.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the cappelletti pasta and cook according to the package directions for ‘al dente’. This is crucial to prevent the pasta from becoming mushy later.
- Cool the Pasta: Once cooked, drain the pasta immediately in a colander. Rinse it thoroughly under cold running water for 1-2 minutes. This stops the cooking process and cools the pasta completely, ensuring your salad stays fresh and not gummy.
- Prepare the Vegetables: While the pasta cooks, wash and halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Thinly slice the red onion. Halve the pitted Kalamata olives. Crumble the feta cheese.
- Make the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, fresh lemon juice, salt, and black pepper. Whisk or shake vigorously until the mixture is fully emulsified.
- Combine and Marinate: In your large serving bowl, add the cooled pasta, tomatoes, cucumber, onion, and olives. Pour the dressing over the top. Toss everything gently but thoroughly to ensure every piece is coated. Let it sit for at least 15 minutes before adding the cheese to allow the flavors to meld.
- Final Touches: Just before serving, fold in the crumbled feta cheese and garnish with the chopped fresh parsley.
Serving Suggestions
This versatile pasta salad is perfect as a standalone light lunch or a vibrant side dish. For a summer barbecue, serve it alongside grilled chicken, fish, or burgers. To make it a more substantial meal, add a can of drained and rinsed chickpeas or flaked grilled tuna. It pairs beautifully with a crisp glass of Sauvignon Blanc or Rosé.
How-to Summary
Boil and cool cappelletti pasta. Chop tomatoes, cucumber, onion, and olives. Whisk oil, vinegar, oregano, lemon, salt, and pepper for the dressing. Combine pasta and veggies in a bowl, toss with dressing, let marinate, then add feta and parsley before serving.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Absolutely. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator. For best texture, add the fresh parsley and a final drizzle of olive oil just before serving.
What can I use instead of cappelletti pasta? Any small, sturdy pasta shape works well. Try farfalle (bow-tie), orecchiette, rotini, or small shells. The key is to use 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, simply omit the feta cheese or use a high-quality vegan feta alternative.
My salad seems dry after chilling. What happened? Pasta absorbs dressing over time. Before serving, give it a good stir and add a small extra splash of olive oil and lemon juice to refresh it.
Can I add protein to this salad? Yes. Grilled shrimp, shredded rotisserie chicken, or canned white beans are excellent additions that make the salad a complete meal.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and cool it promptly.
- Skipping the Rinse: Not rinsing the pasta can cause it to stick together and continue cooking from residual heat.
- Adding Cheese Too Early: Mixing the feta in with the dressing can cause it to break down and become chalky. Add it last.
- Underseasoning: The cold temperature mutes flavors. Taste and adjust the salt, pepper, and acidity (lemon/vinegar) after the salad has chilled.
Conclusion
This Mediterranean Cappelletti Pasta Salad is a celebration of fresh, vibrant flavors and simple techniques. With its perfect balance of tangy dressing, crisp vegetables, briny olives, and creamy feta, it’s a reliable dish that’s as suitable for a quick weeknight dinner as it is for a festive gathering. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crowd-pleasing salad that highlights the best of effortless, delicious cooking.
