Pasta Salad Recipe

Cook pasta

Bring a large pot of water (about 4-6 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried short pasta and cook until just al dente (follow package minus 1 minute), usually 8–10 minutes. Stir occasionally to prevent sticking.

Shock and drain

Reserve 1/2 cup of the pasta cooking water, then drain pasta in a colander. Immediately transfer pasta to a large bowl of ice water (use the 6 ice cubes) to stop cooking and cool quickly, about 1–2 minutes. Drain thoroughly and return to a large mixing bowl. If pasta sticks, toss with 1–2 teaspoons olive oil.

Prepare vegetables

While pasta cooks, halve the cherry tomatoes, seed and dice the cucumber, dice the red bell pepper, finely dice the red onion, halve the olives, and chop the parsley. Crumble the feta if using. Combine all prepared vegetables and herbs in a large bowl.

Combine with pasta

Add the drained, cooled pasta to the bowl with the vegetables and gently toss to combine so ingredients are evenly distributed.

Make dressing

In a medium bowl or jar, whisk together 1 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon sugar or honey, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until well emulsified. Taste and adjust acidity or seasoning as needed (more vinegar/lemon for brightness, more salt for seasoning).

Dress the salad

Pour about two-thirds of the dressing over the pasta and vegetables and toss gently to coat. If the salad seems dry, add reserved pasta cooking water, 1 tablespoon at a time, to loosen. Add more dressing to taste — you may not need the full amount.

Add cheese and finish

Fold in crumbled feta (if using) and chopped parsley. Taste and adjust salt, pepper, or acidity. Chill for at least 30 minutes for flavors to meld, or serve immediately at room temperature.