Description
8 oz lumache pasta (or any large pasta like shells)
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
1 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
Cook the lumache pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, lemon zest, salt, and black pepper.
Pour the dressing over the pasta salad and toss gently 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: 280 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta salad every time. First, bring a large pot of salted water to a rolling boil. Add the lumache pasta and cook for the time specified on the package, aiming for al dente texture. Once cooked, drain the pasta in a colander and immediately rinse it thoroughly under cold running water. This crucial step stops the cooking process and cools the pasta, preventing it from becoming mushy. Shake the colander well to remove excess water. While the pasta cooks, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. For the dressing, in a small bowl, vigorously whisk together the olive oil and red wine vinegar until emulsified. Then, stir in the dried oregano, lemon zest, salt, and pepper. In your large serving bowl, combine the cooled pasta, all prepared vegetables, the halved Kalamata olives, and crumbled feta cheese. Pour the dressing over the top. Using a large spoon or spatula, gently toss the salad until everything is evenly coated. Finally, sprinkle with freshly chopped parsley.
Serving Suggestions
This versatile pasta salad is excellent as a standalone light lunch or a vibrant side dish. For a summer barbecue, serve it alongside grilled chicken, fish, or burgers. To make it a more substantial meal, consider adding a can of drained and rinsed chickpeas or flaked grilled salmon. It pairs beautifully with crusty bread or garlic knots. For presentation, serve it in a large, shallow bowl and garnish with extra feta crumbles, a drizzle of olive oil, and a few whole parsley leaves.
How-to Summary
Cook and cool pasta. Chop vegetables. Whisk dressing ingredients. Combine all components in a large bowl and toss gently with the dressing. Garnish and serve.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Absolutely. This salad tastes even better after the flavors have melded. Prepare it up to a day in advance, store it covered in the refrigerator, and give it a gentle stir before serving. You may want to add a small splash of olive oil if it seems dry.
What can I use instead of lumache pasta? Any short, sturdy pasta with good “scooping” ability works well. Excellent substitutes include conchiglie (shells), farfalle (bow ties), rotini, or orecchiette.
How can I prevent the salad from becoming watery? Ensure your rinsed pasta is well-drained. You can also pat the diced cucumber dry with a paper towel after chopping. Avoid dressing the salad more than a few hours ahead if cucumber wateriness is a major concern.
Is there a substitute for feta cheese? Yes. For a similar salty, briny flavor, try cubed ricotta salata or halloumi. For a creamier texture, fresh mozzarella pearls (bocconcini) are a great option, though you may need to adjust the salt in the dressing.
Can I add protein to this salad? Definitely. Grilled shrimp, shredded rotisserie chicken, canned tuna (packed in olive oil), or sliced salami would all be delicious additions that make the salad a complete meal.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will become soggy when mixed with the dressing. Always rinse it under cold water to halt cooking. Do not skip the lemon zest; it provides a critical bright, fresh aroma that dried spices cannot. Be gentle when tossing the salad, especially after adding the feta, to keep the cheese crumbles intact. Finally, do not add the dressing while the pasta is still warm, as it will absorb too much oil and become greasy.
Conclusion
This Mediterranean Pasta Salad is a celebration of fresh, vibrant flavors and textures, combining creamy feta, briny olives, and crisp vegetables with perfectly cooked pasta. It’s incredibly simple to prepare, highly adaptable to your preferences, and perfect for any occasion, from a quick weeknight dinner to a festive potluck. By following the step-by-step guide and heeding the common mistakes, you’ll create a crowd-pleasing dish that is both refreshing and satisfying. Enjoy the taste of the Mediterranean in every bite.