Pasta Salad With Olives
Pasta Salad with Olives is a vibrant and refreshing dish that combines al dente pasta, juicy olives, crisp vegetables, and a tangy dressing. Perfect for summer picnics or quick weeknight dinners, this easy-to-make salad bursts with flavor and color, making it an instant crowd-pleaser. Enjoy the delightful medley of textures and tastes that transform any meal into a festive occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz corkscrew pasta
- 1 cup pitted black olives, halved
- 1 cup pitted green olives, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (preferably English)
- ½ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, red onion, and olives.
- In a large bowl, combine cooled pasta with chopped veggies, olives, and feta cheese.
- Whisk together olive oil, balsamic vinegar, oregano, salt, and pepper in a small bowl; pour over the pasta mixture.
- Toss gently until well coated. Cover and chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 305
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg