Description
For the Salad:
12 oz rigatoni pasta
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the Pasta: Boil rigatoni according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
Assemble the Salad: In a large bowl, combine cooked rigatoni, cherry tomatoes, Kalamata olives, cucumber, red onion, and parsley.
Dress & Toss: Pour the dressing over the salad and toss until everything is evenly coated.
Add Feta & Serve: Gently fold in crumbled feta cheese and serve chilled or at room temperature.
Enjoy this refreshing, Mediterranean-inspired pasta salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, aiming for al dente (firm to the bite). Once cooked, drain immediately and rinse thoroughly under cold running water to cool the pasta completely and prevent sticking. Set aside in a colander to drain fully.
2. Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, slice the Kalamata olives, dice the cucumber, and finely chop the red onion and fresh parsley. Place all prepped vegetables and herbs in a large mixing bowl.
3. Make the Dressing: In a separate small bowl or jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified and smooth.
4. Combine and Toss: Add the cooled, drained rigatoni to the large bowl with the vegetables. Pour the prepared dressing over the top. Using two large spoons or salad tongs, toss the salad thoroughly until every ingredient is evenly coated with the dressing.
5. Final Touch: Gently fold in the crumbled feta cheese to avoid breaking it down too much. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile pasta salad is perfect as a standalone light lunch or a vibrant side dish. Serve it alongside grilled chicken, fish, or lamb chops for a complete Mediterranean meal. For a picnic or potluck, transport it in a sealed container and keep it cool. Garnish with extra fresh parsley or a sprinkle of dried oregano just before serving for a fresh look.
How-to Summary
Cook and cool rigatoni pasta. Whisk together olive oil, vinegar, lemon juice, mustard, garlic, and herbs to create a zesty dressing. Combine pasta with tomatoes, olives, cucumber, onion, and parsley. Toss with the dressing, then gently fold in feta cheese. Chill before serving for optimal flavor.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely. This salad is perfect for making ahead. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and add the feta cheese just before serving to maintain its texture.
What can I use instead of rigatoni?
Any short, sturdy pasta works well. Penne, farfalle (bow-tie), or fusilli are excellent substitutes that hold the dressing and ingredients effectively.
How can I make this recipe vegetarian or vegan?
The recipe 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 should I do?
Pasta absorbs dressing over time. Before serving, drizzle a little extra olive oil and a squeeze of fresh lemon juice, then toss again to refresh the salad.
Can I add protein to this salad?
Yes. Grilled shrimp, shredded rotisserie chicken, chickpeas, or canned tuna are fantastic additions that make the salad more hearty and meal-worthy.
Common Mistakes to Avoid
Avoid overcooking the pasta; mushy pasta will ruin the salad’s texture. Always rinse it under cold water to stop the cooking process. Do not add the feta cheese while the pasta is still warm, as it will melt and become greasy. Ensure your dressing is well-emulsified before tossing to prevent a separated, oily coating. Finally, do not skip the chilling time, as it is crucial for the flavors to develop fully.
Conclusion
This Mediterranean Rigatoni Salad is a celebration of fresh, vibrant flavors and simple preparation. It’s a reliably delicious dish that is both easy to make and adaptable to your preferences. Perfect for busy weeknights, summer barbecues, or elegant gatherings, this salad is sure to become a staple in your recipe collection. Enjoy the taste of the Mediterranean with every satisfying bite.
