This Mediterranean-Inspired Summer Pasta Salad is a vibrant, refreshing, and incredibly flavorful dish, perfect for warm weather gatherings, potlucks, or a light yet satisfying meal. It features al dente spaghetti tossed with an array of fresh, colorful vegetables, briny olives, and creamy feta cheese, all coated in a zesty, herbaceous vinaigrette. The combination of textures – from the tender pasta and crisp cucumbers to the juicy tomatoes and firm olives – creates a delightful eating experience. This salad is not only visually appealing but also a nutritional powerhouse, packed with vitamins and healthy fats. It’s a versatile recipe that can be easily customized with your favorite ingredients, making it a staple for any home cook looking for a healthy, delicious, and easy-to-prepare meal option. Its ability to be made ahead of time makes it an excellent choice for meal prep or entertaining, as the flavors meld and deepen over time, enhancing its overall deliciousness. This salad embodies the essence of Mediterranean cuisine, focusing on fresh, whole ingredients that are both good for you and bursting with natural flavors.
Ingredients:
For the Pasta Salad:
- 1 pound (approx. 450g) spaghetti or thin spaghetti
- 1 large English cucumber, unpeeled, deseeded, and diced into 1/2-inch pieces
- 2 cups cherry or grape tomatoes, halved (or 2-3 ripe Roma tomatoes, diced)
- 1 large red bell pepper, deseeded and diced into 1/2-inch pieces
- 1 small red onion, thinly sliced or finely diced (optional, for a milder onion flavor)
- 1 cup Kalamata olives, pitted and halved
- 1 cup black olives, pitted and halved
- 4 ounces (approx. 113g) feta cheese, crumbled or diced into 1/2-inch cubes
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped (optional, for an extra layer of freshness)
- Optional additions for extra protein/flavor: grilled chicken, chickpeas, white beans, artichoke hearts, roasted red peppers.
For the Lemon Herb Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Dijon mustard (optional, for emulsification and tang)
- 1/4 teaspoon black pepper, freshly ground
- Salt to taste (start with 1/2 teaspoon and adjust)
- Optional: 1 teaspoon honey or maple syrup for a touch of sweetness
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. This typically means it will be firm to the bite but not hard. Overcooked pasta will become mushy in the salad, so aim for perfectly al dente. Once cooked, drain the pasta thoroughly in a colander. To prevent the pasta from sticking together and to help it cool quickly, you can rinse it briefly under cold water. However, if you prefer the dressing to cling better, skip rinsing and simply toss it with a tiny bit of olive oil while it’s still warm, then spread it out on a baking sheet to cool completely. Ensure the pasta is completely cool before adding other ingredients, as warm pasta can wilt the vegetables and alter the texture of the cheese.
2. Prepare the Vegetables and Herbs: While the pasta is cooking and cooling, prepare your fresh ingredients. Wash all vegetables thoroughly. Dice the English cucumber into uniform 1/2-inch pieces. Halve the cherry or grape tomatoes. If using larger tomatoes like Roma, dice them into similar-sized pieces. Deseed and dice the red bell pepper into 1/2-inch pieces. Thinly slice or finely dice the red onion, depending on your preference for onion intensity. Pit and halve both the Kalamata and black olives. Finely chop the fresh parsley and mint (if using). Having all your “mise en place” ready will make assembling the salad much smoother and faster.
3. Make the Lemon Herb Vinaigrette: In a medium bowl or a jar with a tight-fitting lid, combine all the vinaigrette ingredients: extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, dried thyme, Dijon mustard (if using), black pepper, and salt. Whisk vigorously or shake the jar well until the dressing is emulsified and thoroughly combined. Taste and adjust seasonings as needed. You might want more salt, a little more lemon juice for tang, or a touch of honey if you prefer a slightly sweeter dressing. Set aside.
4. Assemble the Pasta Salad: In a very large mixing bowl, combine the cooled spaghetti, diced cucumber, halved tomatoes, diced red bell pepper, sliced red onion, halved Kalamata olives, and halved black olives. Add the crumbled or diced feta cheese. If adding any optional ingredients like grilled chicken or chickpeas, add them now.
5. Dress and Toss: Pour the prepared Lemon Herb Vinaigrette over the pasta and vegetable mixture. Add the chopped fresh parsley and mint. Using large tongs or two serving spoons, gently but thoroughly toss all the ingredients until everything is evenly coated with the dressing. Be careful not to mash the pasta or vegetables. Ensure the dressing reaches all the way to the bottom of the bowl.
6. Chill and Serve: For the best flavor and texture, cover the bowl tightly with plastic wrap and refrigerate the pasta salad for at least 1-2 hours before serving. This chilling time allows the flavors to meld and deepen, and the pasta to absorb some of the dressing, enhancing its taste. You can also make this salad a day ahead, and the flavors will be even more pronounced. Before serving, give the salad another gentle toss, and if needed, you can add a tiny splash more olive oil or lemon juice to freshen it up. Serve chilled as a main course, side dish, or part of a larger buffet. Enjoy this delightful Mediterranean-Inspired Summer Pasta Salad!