This Mediterranean Olive and Feta Pasta Salad with Lemon Vinaigrette screams summertime YUM! Salty feta and olives fresh from the brine make for a flavor-packed pasta salad that can double as an entree or side dish that is perfect for nearly any occasion.

WHAT’S NEW?

Someone started talking about back-to-school night and I’m not even going there. There’s a solid month left of summer and we’ll be soaking up as much as we can before it’s back to the grind. As un-fun as Anatomy and Physiology has been to endure this summer, I am all but committed officially to starting nursing school come fall. We’re arranging childcare now because this mama is about to be stretched to the absolute max. But at this stage, I know I’ll regret not going back…for my third degree in higher education. Summertime, I’m soaking you up.

Our garden is also starting to produce yield – tomatoes and cucumbers, some of our favorite and most consumed ingredients. This cold pasta salad hits on those two favorites as well as this mama’s love for all things olives. Delicious, salty olives – love them! This spin on a Greek Salad incorporates a homemade lemon vinaigrette that’s swoon-worthy, as well as al dente pasta, crisp cucumbers, and finished off with creamy feta cheese.

ROLL CALL FOR THIS RECIPE

Meal Prep: This recipe is great to serve a crowd or to make ahead for some simple meal prepping.
Adaptable: There are endless ways to modify this recipe to include more or less of what you love – adapt away, friends!
Weeknight Warrior: This vegetarian meal requires a quick cook on the pasta, a quick chop of veggies, and a quick shake of a homemade dressing. This pasta salad can be on the table in 30 minutes or less!

KEY INGREDIENTS AND SUBSTITUTIONS

Pasta: I prefer a bite-sized pasta like rigatoni or penne pasta, but anything from fusilli pasta to orzo pasta is a go! See the FAQ for more guidance.
Cucumber: Any fresh cucumber can be subbed in for English cucumbers.
Tomatoes: Cherry or grape tomatoes are a nice option to reduce excess moisture from diced, juicy tomatoes, however you can certainly use diced fresh tomato.
Bell Pepper: Use any color – I opted for an orange over red bell pepper because the tomatoes are red. Yellow bell pepper would be beautiful, too!
Red Onion: White onion or green onion work great.
Olives: I prefer a flavor combination of kalamata olives and castelvetrano olives which are buttery and briney. Any variety of green olives or black olives will work great.
Feta: I prefer building a block of feta and crumbling by hand, however it’s fine to buy crumbled. Goat cheese or blue cheese can be used as alternatives.
Olive Oil: Extra-virgin olive oil is an excellent choice, however avocado oil will work well, too.
Lemon Juice: Fresh lemon juice is best in this vinaigrette. You can even use lemon juice in place of the red wine vinegar for a richer lemon flavor.
Red Wine Vinegar: Sub in white wine vinegar or lemon juice, if preferred.
Honey: Pure maple syrup or agave also work great.
Dijon Mustard: A honey mustard or whole grain mustard will work.
Garlic: Feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder, if you prefer.
Salt: Salt helps cut the acid of the lemon and vinegar, however you can reduce or omit, if desired. Salt substittute can be used in place of salt.
Black Pepper: Freshly ground is always best, but anything goes!

VARIATIONS, STORAGE, and TIPS

Store leftovers in an airtight container in the fridge for up to 3-4 days. The pasta salad is best in the first 24-48 hours and for best results, should be served the same day of preparation.
This dish is best served slightly chilled (not cold) or at room temperature, especially if made ahead of time.
There are endless ingredients to try in this pasta salad. I would recommend baby spinach, artichoke hearts, fresh basil or other fresh herbs like parsley, pine nuts, or pepperoncini peppers.
For extra protein, pair this pasta salad along with grilled chicken, fish, or shrimp.

FAQ

Why do you prefer a tube-shaped pasta in this Mediterranean Pasta Salad recipe?

A pasta like rigatoni is bite-sized while not being small enough to readily absorb all of the vinaigrette. While orzo or other small pasta shapes can be used, I would recommend reserving some of the vinaigrette to dress the pasta salad with immediately before serving for best results.

How long can I keep a jar of olives after opening?

Store open jars of olives in the fridge and ensure the brine covers the olives. When stored properly, an open jar of olives will stay good for 12-18 months.

If served as a side dish versus a main dish, how many servings does it make?

As a side dish, this recipe will serve about 16-20 people.

NUTRITIONAL MERITS

Vegetarian and easily made vegan by omitting the cheese
High in fiber, providing over 5 grams of fiber per serving
Easily made gluten-free by using your favorite gluten-free pasta, such as chickpea or lentil pasta
High in mono and polyunsaturated fats

Mediterranean Olive and Feta Pasta Salad with Lemon Vinaigrette

Yield: 7 entree portions

This Mediterranean Olive and Feta Pasta Salad with Lemon Vinaigrette screams summertime YUM! Salty feta and olives fresh from the brine make for a flavor-packed pasta salad that can double as an entree or side dish that is perfect for nearly any occasion.

Ingredients

Salad:

1 lb dry rigatoni or pasta of choice
1 English cucumber, cut into 1/2-inch pieces
1 pint (about 2 cups) grape tomatoes, halved
1 orange bell pepper, diced
1/4 red onion, diced
2/3 cup kalamata olives (about 20), pitted and halved
2/3 cup castelvetrano olives (about 16), pitted and halved
6 oz feta cheese, crumbled

Dressing:

2/3 cup olive oil
3 Tbsp lemon juice
3 Tbsp red wine vinegar
1 Tbsp honey
1 Tbsp dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp coarsely ground black pepper

Instructions

Heat a large pot of water over high heat, bringing to a rolling boil. Add pasta and cook until al dente. Drain and rinse with cold running water.
Meanwhile, combine all dressing ingredients in a mason jar with a fitted lid or small bowl, shaking or whisking to mix well; set aside.
Prep the cucumber, tomatoes, bell pepper, onion, and olives.
Transfer the cooked the drained pasta to a large bowl; drizzle with half the dressing and toss to combine.
Add the prepped produce and olives, as well as the feta; drizzle with remaining dressing and toss to combine, serving shortly after for best results.

Notes

Recipe adapted from The Lemon Apron

Nutrition Information:

Yield: 7 Serving Size: 1 entree portion
Amount Per Serving: Calories: 554Total Fat: 32.6gTrans Fat: 0gCholesterol: 17mgSodium: 745mgCarbohydrates: 56.7gFiber: 5.9gSugar: 5.3gProtein: 12.9g

Fiend for PASTA SALAD? Always!

Be well,