Mediterranean Pasta Salad – Perfect Cookout Side Dish
Fresh, vibrant, and bursting with flavor, this Mediterranean Pasta Salad is the perfect cookout side dish. It’s quick to prepare and customizable for gatherings.
Fresh, vibrant, and bursting with flavor, this Mediterranean Pasta Salad is the perfect cookout side dish. It’s not just easy to prepare, but also appeals to various dietary preferences, making it a hit for any outdoor gathering.
Mediterranean Pasta Salad
- Quick and easy preparation, perfect for busy weeknights.
- Versatile; customizable with your favorite ingredients.
- Healthy and gluten-free options available!
Ingredients
- 8 oz. fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
How to Make
Begin by cooking the fusilli pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumbers, olives, feta cheese, and red onion. In a separate bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss to combine. Taste and adjust seasoning if necessary. Serve chilled or at room temperature, garnished with fresh herbs for an extra touch!
Tips
- Substitute gluten-free pasta for a gluten-free option.
- Add grilled chicken or chickpeas for extra protein.
- Feel free to mix in other vegetables such as bell peppers or spinach.
Make-Ahead
This Mediterranean Pasta Salad can be made a day in advance! Just store it in an airtight container in the refrigerator for optimal flavor. The dressing will enhance the flavors as it sits.
Storing
To store leftover Mediterranean Pasta Salad, keep it in an airtight container in the refrigerator. It is best eaten within 3-5 days.
Freezing
We do not recommend freezing this salad as the texture of the pasta and fresh vegetables may deteriorate upon thawing.
Reheating
This salad is best served cold, but if you prefer, gently reheat it in a microwave until warmed through, taking care not to overdo it.
Serving Suggestions
Pair this salad with grilled meats, served alongside burgers, or as a light lunch option. It also works wonderfully as a side dish for picnics and potlucks. For utensils, consider this salad serving set to make serving and sharing easy and stylish!
Related Recipes
Ingredients
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
Cook Pasta
Cook the fusilli pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
Combine Ingredients
In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, olives, feta, and red onion.
Make Dressing
In a small bowl whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
Toss and Serve
Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.
Notes
- Substituting gluten-free pasta is a gluten-free option.
- Add grilled chicken or chickpeas for extra protein.
- Mix in other vegetables such as bell peppers or spinach.
Nutrition Facts
Frequently asked questions
Can I make this ahead?
Yes, you can prepare the components in advance and refrigerate. Toss with dressing just before serving.
Is this recipe gluten-free?
If you use gluten-free pasta, it can be gluten-free.
Can I add protein?
Yes, add grilled chicken, chickpeas, or tuna for extra protein.
What goes well with this salad?
Grilled meats or fish, or a crusty loaf of bread pairs nicely.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3-5 days.
