Mediterranean Pasta Recipe
This vibrant Mediterranean Pasta is a celebration of fresh flavors and effortless cooking, delivering a bright, satisfying meal in under 30 minutes. I’ve perfected this recipe through countless summer dinners, finding that the key is using the best seasonal produce you can find. It’s a versatile, no-cook sauce that lets the quality of your ingredients truly shine.
PrintMediterranean Pasta
Ingredients
Scale
- 1 lb pasta (penne, rotini, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumbers
- 1/2 cup kalamata olives, halved and pitted
- 1/4 cup thinly sliced red onion
- 3/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp torn fresh basil
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water.
- While pasta cooks, prepare vegetables: halve cherry tomatoes, dice cucumbers, slice onions, and halve olives.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, minced garlic, salt, and pepper.
- In a large bowl, combine pasta, vegetables, and dressing. Toss well to coat.
- Add feta, parsley, and basil. Gently mix to combine without breaking the cheese too much.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
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