Description
12 oz rigatoni pasta
1 cup cherry tomatoes, halved
½ cucumber, diced
½ small red onion, thinly sliced
½ cup kalamata olives, sliced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook rigatoni 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, olives, feta, and parsley.
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 until everything is evenly coated.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
1. 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. Drain and immediately rinse under cold running water to stop the cooking process and cool the pasta completely.
2. Prepare the Vegetables: While the pasta cooks, wash and halve the cherry tomatoes. Dice the cucumber and thinly slice the red onion. Slice the kalamata olives and chop the fresh parsley.
3. Make the Dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until the mixture is well emulsified.
4. Combine: In a large mixing bowl, add the cooled rigatoni, prepared tomatoes, cucumber, red onion, olives, crumbled feta, and parsley.
5. Toss and Marinate: Pour the dressing over the pasta and vegetables. Gently toss everything together until all components are evenly coated. For best results, cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Serving Suggestions
This versatile pasta salad is perfect for picnics, potlucks, or a quick lunch. Serve it as a hearty side dish alongside grilled chicken, fish, or lamb burgers. For a complete summer meal, add a protein like canned tuna, chickpeas, or grilled shrimp directly into the salad. Garnish with extra fresh herbs like dill or basil just before serving for a bright, fresh finish.
How-to Summary
Cook and cool rigatoni pasta. Chop tomatoes, cucumber, red onion, olives, and parsley. Whisk together olive oil, vinegar, mustard, garlic, and herbs to create the dressing. Combine all ingredients in a large bowl, toss with the dressing, and chill before serving for optimal flavor.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, it’s an excellent make-ahead dish. Prepare it up to 24 hours in advance. Store it covered in the refrigerator, and give it a good stir before serving. You may want to add a small splash of olive oil or vinegar if it seems dry.
What can I use instead of rigatoni?
Any short, sturdy pasta works well, such as penne, fusilli, farfalle, or rotini. The ridges and shapes help hold the dressing and ingredients.
How can I prevent the pasta from becoming soggy?
Ensure you rinse the cooked pasta thoroughly with cold water to remove excess starch and stop the cooking. Also, make sure it is completely cool before adding the dressing and other ingredients.
Is there a substitute for feta cheese?
Absolutely. For a similar salty, briny flavor, try cubed mozzarella, goat cheese crumbles, or even a firm ricotta salata. For a dairy-free option, nutritional yeast or a vegan feta alternative works well.
Can I add other vegetables?
Certainly! Bell peppers, artichoke hearts, spinach, or roasted red peppers are fantastic additions. Feel free to customize based on what’s in season or your personal preference.
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 Chill Time: Serving immediately is fine, but allowing the salad to rest in the fridge for 30 minutes significantly improves the flavor as the pasta absorbs the dressing.
- Using Warm Pasta: Adding dressing to warm pasta will cause it to absorb too much and become gummy. Ensure the pasta is completely cool.
- Not Seasoning the Pasta Water: Salting the boiling water is your primary chance to season the pasta itself. Don’t skip this step.
Conclusion
This Mediterranean Rigatoni Salad is a celebration of fresh, vibrant flavors and simple preparation. It’s a reliably delicious dish that can be tailored to your taste and is guaranteed to be a crowd-pleaser at any gathering. With its balance of tangy dressing, creamy feta, and crisp vegetables, it’s the perfect combination of satisfying and refreshing. Enjoy the process of making it and the compliments you’ll receive when you serve it!
