Description
12 oz rigatoni pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Cook rigatoni pasta according to package instructions. Drain and rinse under cold water to cool.
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, Dijon mustard, garlic, oregano, salt, and black pepper.
Pour the dressing over the pasta salad and toss 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: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect pasta salad every time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Immediately drain and rinse thoroughly under cold running water to stop the cooking process and cool the pasta completely.
- 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. Slice the Kalamata olives.
- Make the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake until the mixture is fully emulsified.
- Combine: In a large mixing bowl, add the cooled pasta, tomatoes, cucumber, red onion, olives, and crumbled feta cheese. Pour the dressing over the top.
- Toss and Rest: Gently toss everything together until evenly coated. Fold in the chopped fresh parsley. For best flavor, cover and refrigerate for at least 30 minutes before serving 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. It also travels well for picnics—pack it in a sealed container with an ice pack.
How-to Summary
Cook and cool rigatoni. Chop tomatoes, cucumber, onion, and olives. Whisk oil, vinegar, mustard, garlic, and herbs for the dressing. Combine all ingredients in a large bowl, toss with dressing and feta, then 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 develop. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and give it a stir before serving.
What can I use instead of rigatoni?
Any short, sturdy pasta works well, such as penne, fusilli, or farfalle. The ridges and tubes help hold the dressing and chunks of vegetables.
How do I prevent the salad from becoming dry?
Ensure you use the full amount of dressing. If making ahead, you may need to add a small drizzle of olive oil and a splash of vinegar or lemon juice before serving to refresh it.
Can I add protein to make it a main course?
Yes. Grilled chicken breast, chickpeas, canned tuna, or sliced salami are excellent additions that turn this side into a satisfying meal.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture of the vegetables may soften slightly, but it will remain delicious.
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 Resting Time: Serving immediately after mixing doesn’t allow the flavors to blend. A 30-minute chill is crucial.
- Using Warm Pasta: Adding dressing to warm pasta will cause it to absorb too much dressing and become gummy. Ensure the pasta is completely cool.
- Not Seasoning the Dressing Enough: Taste your dressing before adding it. Pasta salads often need bold seasoning.
Conclusion
This Mediterranean Rigatoni Salad is a celebration of fresh, vibrant flavors that comes together with minimal effort. Its perfect balance of tangy feta, briny olives, and a zesty herb dressing makes it a crowd-pleaser for any event. By following the step-by-step guide and avoiding common pitfalls, you can create a reliably delicious dish that’s both nutritious and satisfying. Enjoy this taste of the Mediterranean at your next gathering.