The MEDITERRANEAN PASTA SALAD is a fresh, colorful dish full of flavors that smell of summer and the sea. It combines the sweetness of cherry tomatoes, the saltiness of crumbled feta, the liveliness of black olives and the sharp touch of red onion.
All of this is harmonized with a drizzle of extra virgin olive oil and oregano, for a simple and genuine burst of flavor.
Inspired by Greek tradition, it combines simple, genuine ingredients that immediately evoke sun, sea and conviviality.
Balanced in flavors and colors, this salad is perfect both as a vegetarian main course and as a tasty side dish at a summer buffet.
Great to prepare in advance: resting in the refrigerator further enhances its harmony and freshness.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11 oz pasta
- 1 1/3 cups cherry tomatoes (halved)
- 5 oz feta (crumbled (about 1 cup))
- 1 cucumber (medium-large)
- Half red onion
- 3 oz black olives (pitted (about 1/2 cup))
- dried oregano
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Bowl
- 1 Cutting board
- 1 Knife
Steps
Cook the pasta in plenty of salted water. Drain it al dente and rinse under cold water to stop the cooking process.
Meanwhile, wash the cherry tomatoes and cut them in half. Peel the cucumber, remove the seeds and slice it thinly.
Thinly slice the red onion and leave it in cold water or with a little vinegar for 10 minutes to make it milder.
Transfer the pasta to a bowl, add the pitted black olives halved, the feta cut into cubes, the cucumber, the drained onion and the tomatoes.
Dress with extra virgin olive oil, salt, pepper and oregano. For an extra touch of freshness and aroma you can add basil and mint.Mix gently.
Place your Mediterranean pasta salad in the refrigerator for 30 minutes before enjoying it.
Tip
If you want to make it a complete main dish, add tuna, grilled chicken strips or cooked chickpeas.
Storage
It keeps in the refrigerator, in an airtight container, for 1–2 days.
If you prepare it well in advance, it’s better to add the feta only shortly before serving, so it doesn’t melt or become too soggy.
