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- 8 oz. rotini or penne pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon dried oregano - Salt and pepper to taste - Grilled chicken or shrimp - Roasted bell peppers - Artichoke hearts When making Mediterranean Pasta Salad, focus on fresh, quality ingredients. Start with the pasta. I like using rotini or penne. These shapes hold the dressing well. Cook the pasta until it's al dente. This means it should still have a little bite. Next, add vibrant veggies. Cherry tomatoes add sweetness. Dice the cucumber for crunch. Finely chop the red onion for a bit of sharpness. Kalamata olives bring a salty, briny flavor. Crumbled feta cheese adds creaminess and tang. Finally, toss in fresh parsley for a pop of green. For the dressing, whisk together olive oil and red wine vinegar. You can also use apple cider vinegar if you prefer. Add dried oregano for a Mediterranean touch. Season with salt and pepper. This simple dressing brings everything together. If you want to add more protein, grilled chicken or shrimp works great. Roasted bell peppers or artichoke hearts can add extra flavor too. Check out the Full Recipe for exact measurements and tips. To cook the pasta al dente, start by boiling a large pot of salted water. Add 8 oz. of rotini or penne pasta. Follow the package instructions, usually around 8-10 minutes. You want it firm but not hard. Once done, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. This cooling helps keep the pasta from getting mushy. In a large mixing bowl, combine the cooled pasta with these ingredients: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped Gently mix these items with the pasta. This ensures each bite has a bit of everything. It also makes the salad more colorful and fun. In a small bowl, whisk together: - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon dried oregano - Salt and pepper to taste Make sure the dressing blends well. Taste a little and adjust the seasoning if needed. You can add more salt or vinegar based on your preference. Pour the dressing over the pasta salad and toss everything gently until well combined. Let it sit in the fridge for at least 15 minutes. This waiting time helps the flavors come together beautifully. For the full recipe, check the section above. To make your Mediterranean Pasta Salad pop, let the flavors meld. This means letting the salad sit after mixing. I suggest chilling it for at least 15 minutes. This helps the tastes blend well. The olive oil and vinegar will soak into the pasta and veggies. You will get a more robust flavor in every bite. One big mistake is overcooking the pasta. You want it al dente, or firm to the bite. Overcooked pasta turns mushy and soggy. Another common error is skipping the cold rinse. Rinsing pasta stops the cooking process and cools it down. This step is key to keeping your salad fresh and crunchy. For a stunning display, serve your salad in a large bowl or platter. This creates a vibrant centerpiece. You can garnish it with fresh parsley on top. Adding a few whole olives also enhances the look. These touches make your salad not just tasty but beautiful too. Check out the Full Recipe to get all the details. {{image_2}} You can add proteins for a heartier dish. Grilled chicken works well. Just chop it into bite-sized pieces. Shrimp is also a tasty option. Grill or sauté them until pink and cook through. For a vegetarian choice, try chickpeas or black beans. They add protein and flavor without meat. Seasonal vegetables make this salad fresh and exciting. In summer, add bell peppers or zucchini. They taste great when grilled or roasted. In winter, consider using roasted winter squash or Brussels sprouts. These will add warmth and texture to your dish. You can also add fresh herbs like basil in summer or thyme in winter. Dressings can change the flavor of your salad. Try a lemon-herb vinaigrette for a zesty kick. A balsamic dressing gives a sweet touch. You can also mix yogurt with herbs for a creamy option. These flavors work well with the olives and feta. Feel free to experiment and find what you love! To keep your Mediterranean Pasta Salad fresh, use airtight containers. Glass or plastic containers work well. Make sure the salad is cool before sealing it. This step helps lock in flavors and keeps the salad safe. If you want to store it longer, divide it into smaller portions. This makes it easier to grab a quick snack. Your salad will stay fresh for about 3 to 5 days in the fridge. After this time, the quality may drop. Look for signs of spoilage. If you see any mold or an off smell, throw it away. A slimy texture is another sign it's time to discard it. Always trust your senses when checking food. While this salad tastes great cold, you can enjoy it at room temperature too. If you want to reheat it, do so gently. Use a microwave for a quick warm-up, but be careful not to overheat. If you serve it cold, add a drizzle of olive oil or a splash of vinegar for a fresh boost. Enjoy it as a quick lunch or a side dish! I love using rotini or penne for this salad. These shapes hold the dressing well. Their curves and ridges trap flavors. You can also use fusilli for a fun twist. Just make sure it's a pasta that cooks al dente. This keeps the texture firm and enjoyable. Absolutely! Making the salad ahead of time is a great idea. The flavors blend better after some time in the fridge. I suggest letting it chill for at least 15 minutes. However, you can prepare it a day in advance. Just keep it in an airtight container. This keeps it fresh and tasty. Yes, you can make this salad gluten-free! Various brands offer gluten-free pasta options. Look for brown rice or chickpea pasta. These give you a great texture and flavor. You won't miss the wheat at all. Just check the packaging to ensure it fits your needs. For the full recipe, refer back to the ingredients and instructions. Enjoy your Mediterranean Pasta Salad! This Mediterranean Pasta Salad is a tasty mix of fresh veggies and pasta. We covered essential ingredients, step-by-step instructions, and handy tips for a perfect salad. Remember to chill it for the best flavor and avoid overcooking the pasta. With easy variations and storage tips, you can enjoy this dish anytime. Make it your own by adding proteins or switching dressings. Enjoy your flavorful creation and share it with friends! This salad is simple, fresh, and sure to please everyone.

Mediterranean Pasta Salad

Brighten your meals with a delicious Mediterranean Pasta Salad! This fresh and flavorful dish combines vibrant ingredients like rotini pasta, juicy cherry tomatoes, and tangy feta cheese, making it perfect for any occasion. Discover step-by-step instructions and handy tips to enhance your salad. Click through to explore the full recipe and get ready to impress at your next gathering with this delightful meal!
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Ingredients
  

8 oz. rotini or penne pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons red wine vinegar (or apple cider vinegar)

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the pasta according to package instructions in salted water until al dente. Drain and rinse under cold water to cool.

    In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, chopped red onion, sliced olives, feta cheese, and fresh parsley.

      In a separate small bowl, whisk together the olive oil, vinegar, dried oregano, salt, and pepper.

        Pour the dressing over the pasta salad and toss everything gently until well combined.

          Taste and adjust seasoning if necessary.

            Allow the salad to sit for at least 15 minutes in the fridge before serving to let the flavors meld together.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                - Presentation Tips: Serve chilled in a large bowl or platter, garnished with extra parsley and a few whole olives on top for a colorful touch.