Description
1 lb rigatoni pasta
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
1 cup kalamata olives, pitted and sliced
1 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
½ tsp garlic powder
Salt and black pepper to taste
Directions:
Cook the rigatoni pasta according to the package instructions, then drain and rinse under cold water to cool it down.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.
Pour the dressing over the pasta mixture and toss to combine.
Chill the pasta salad in the refrigerator for 30 minutes before serving.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
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 rigatoni and cook according to package directions until al dente (firm to the bite). This is crucial to prevent a mushy salad.
- Cool the Pasta: Drain the pasta immediately in a colander. Rinse it thoroughly under cold running water to stop the cooking process and cool it completely. Shake the colander well to remove excess water.
- Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. For a milder onion flavor, you can soak the slices in cold water for 10 minutes, then drain.
- Make the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Whisk or shake vigorously until the mixture is well-emulsified.
- Combine: In a large mixing bowl, add the cooled pasta, prepared vegetables, sliced kalamata olives, and crumbled feta cheese.
- Toss and Chill: Pour the dressing over the pasta mixture. Using a large spoon or spatula, gently toss everything together until evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving Suggestions
This versatile salad is perfect for any occasion. Serve it as a hearty main dish for a light lunch, or as a standout side at barbecues and potlucks. For a complete meal, pair it with grilled chicken, shrimp, or lamb chops. Garnish with extra crumbled feta, a sprinkle of fresh oregano or parsley, and a drizzle of olive oil just before serving for a beautiful presentation.
How-to Summary
Cook and cool rigatoni pasta. Combine it with halved cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, and feta cheese. Whisk together a simple dressing of olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Toss everything together and chill before serving.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely. This salad tastes even better the next day as the flavors have more time to develop. Store it covered in the refrigerator for up to 3 days.
Can I use a different type of pasta?
Yes. Any short, sturdy pasta like penne, farfalle, or rotini will work well. Avoid long, thin pasta like spaghetti.
How can I make this recipe vegetarian or vegan?
It is naturally vegetarian. For a vegan version, omit the feta cheese or use a plant-based alternative, and ensure your pasta is egg-free.
My salad seems dry after chilling. What happened?
Pasta absorbs liquid as it sits. Simply drizzle a little extra olive oil and a splash of red wine vinegar or lemon juice over the salad and toss again before serving.
What other vegetables can I add?
Feel free to customize! Bell peppers, artichoke hearts, spinach, or roasted red peppers are excellent additions.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and rinse with cold water immediately.
- Skipping the Chill Time: Serving immediately doesn’t allow the flavors to combine. The 30-minute chill is essential.
- Using Warm Pasta: Adding dressing to warm pasta will cause it to absorb too much oil and become gummy. Ensure the pasta is completely cool.
- Underseasoning: Pasta salads need bold seasoning. Taste and adjust salt, pepper, and vinegar just before serving.
Conclusion
This Mediterranean Rigatoni Salad is a celebration of fresh, vibrant flavors and simple preparation. It’s a reliable, crowd-pleasing recipe that is as nutritious as it is delicious. With its make-ahead convenience and endless customization options, it’s sure to become a staple in your recipe collection for easy weeknight dinners and festive gatherings alike.
