Mediterranean Feta and Black Olive Pasta Salad
A fresh and colorful pasta salad that captures the essence of the Mediterranean basin. The intense flavors of creamy feta, marinated olives, and juicy cherry tomatoes harmonize perfectly with fruity olive oil. Ideal for summer meals, picnics, or buffets, it's quick to prepare and always impresses.
🛒 Ingredients
4 servings
- 14 oz farfalle or fusilli pasta
- 9 oz cherry tomatoes (red and yellow)
- 1 Lebanese cucumber (or 1/2 regular cucumber)
- 7 oz Greek feta cheese, cubed
- 5 oz pitted black olives (Kalamata preferred)
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 bunch fresh basil
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Cook the pasta al dente in a large pot of salted boiling water, following package directions. Drain and immediately rinse under cold water to stop cooking and prevent sticking.
- 2
While the pasta cools, prepare the vegetables: halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and dice the bell pepper into small cubes.
- 3
In a large bowl, prepare the dressing by whisking the olive oil with the lemon juice, oregano, thyme, a pinch of salt, and ground black pepper.
- 4
Add the cooled pasta to the bowl and mix to coat evenly with the dressing.
- 5
Stir in the cherry tomatoes, cucumber, red onion, bell pepper, olives, and feta cubes. Mix gently to avoid crushing the feta.
- 6
Add the fresh basil leaves, torn by hand to preserve their aroma. Taste and adjust seasoning if necessary.
- 7
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop and meld. Serve chilled.
💡 Chef's Tip
The secret to a successful pasta salad lies in the warm dressing: season the still slightly warm pasta with half of the dressing so it absorbs it well. Add the rest just before serving for maximum freshness. Feel free to substitute Kalamata olives with herb-marinated green olives to vary the flavors.
