Description
For the Salad:
12 oz orecchiette pasta, cooked and cooled
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled
¼ cup red onion, thinly sliced
½ cup fresh parsley, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper to make the dressing.
In a large bowl, combine the cooked orecchiette, cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 340 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for the perfect Orecchiette Pasta Salad.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
- Prepare the Dressing: In a small bowl or jar, combine ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk or shake vigorously until the mixture is fully emulsified.
- Chop the Vegetables: While the pasta cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, slice the Kalamata olives, and chop the fresh parsley. Crumble the feta cheese.
- Combine Ingredients: In a large mixing bowl, add the cooled orecchiette, prepared vegetables, olives, feta, and parsley.
- Dress and Toss: Pour the prepared dressing over the salad. Using a large spoon or spatula, gently toss everything together until all components are evenly coated.
- Chill (Optional): For best flavor, cover the bowl 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-inspired meal. For a summer gathering, present it in a large, shallow bowl garnished with extra parsley and a sprinkle of feta. It also packs beautifully for picnics and potlucks.
How-to Summary
To make Orecchiette Pasta Salad: Cook and cool 12 oz orecchiette. Whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper for the dressing. In a large bowl, combine the pasta with halved cherry tomatoes, diced cucumber, sliced Kalamata olives, crumbled feta, thinly sliced red onion, and chopped parsley. Pour the dressing over the salad, toss to combine, and chill before serving.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. If making far ahead, add the fresh parsley just before serving to maintain its vibrant color and flavor.
What can I use instead of orecchiette?
Any short pasta with good sauce-holding ability works well, such as fusilli, farfalle (bow-tie), or small shells.
How do I prevent the pasta from becoming soggy?
Ensure the pasta is cooled completely after rinsing. Also, you can toss the pasta with a teaspoon of olive oil after draining to prevent clumping and create a slight barrier.
Is there a substitute for feta cheese?
For a similar salty, tangy profile, try cubed halloumi (grilled) or ricotta salata. For a dairy-free option, use a vegan feta alternative or seasoned chickpeas.
Can I add protein to this salad?
Absolutely. Grilled shrimp, shredded rotisserie chicken, canned tuna (packed in olive oil), or chickpeas are excellent additions for a more substantial meal.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and cool it quickly.
- Skipping the Salt in the Pasta Water: This is your primary chance to season the pasta itself. Use generously salted water.
- Adding Dressing to Hot Pasta: This causes the pasta to absorb too much dressing and become gummy. Always ensure the pasta is completely cool.
- Not Tossing Gently: Orecchiette and feta can break apart. Use a folding motion to combine ingredients and preserve their shape.
Conclusion
This Orecchiette Pasta Salad is a celebration of fresh, Mediterranean flavors that comes together with minimal effort. Its combination of tangy feta, briny olives, and a zesty herb dressing is both refreshing and satisfying. Perfect for meal prep, entertaining, or a quick family dinner, this recipe is a reliable staple that is easily customizable. Give it a try for your next gathering or weekday lunch—it’s sure to become a favorite.
