Pasta Salad Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz short pasta and cook until al dente according to package instructions (usually 9–12 minutes). Stir occasionally to prevent sticking.

Drain and cool

Drain pasta in a colander and immediately rinse under cool running water to stop cooking and remove excess starch. Shake off excess water and spread pasta on a sheet pan or large bowl to cool completely while you prepare other ingredients. Drizzle 1 tablespoon olive oil and toss lightly to prevent sticking if desired.

Prepare vegetables

While pasta cooks, halve 2 cups cherry tomatoes, seed and dice 1 cup cucumber, dice 1 cup red bell pepper, and thinly slice 1 cup red onion. Slice 3 oz black olives and chop 1 cup fresh parsley. Crumble 6 oz feta cheese.

Combine with cooled pasta

Once pasta is cooled, place it in a large mixing bowl. Add the prepared tomatoes, cucumber, bell pepper, red onion, olives, and chopped parsley. Toss gently to combine so ingredients are evenly distributed.

Make the dressing

In a medium bowl or jar, combine 1 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously (or secure jar lid and shake) until emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon sugar/honey if too acidic, or more lemon for brightness.

Dress the salad

Pour about two-thirds of the dressing over the pasta-vegetable mixture and toss gently to coat. Reserve the remaining dressing to add later if needed. Stir in crumbled feta so it’s distributed but not completely broken down.

Chill and marry flavors

Cover the bowl and refrigerate the pasta salad for at least 30 minutes (ideally 1–2 hours) to allow flavors to meld. Before serving, taste and add reserved dressing if the salad seems dry. Adjust salt and pepper as needed.

Serve

Transfer to a serving bowl or platter. Sprinkle with 1 oz grated Parmesan (optional) and 2 tablespoons extra chopped parsley for garnish. Serve cold or at cool room temperature.