Mediterranean Pasta Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the tricolor rotini and cook according to package directions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool the pasta for salad use. Shake off excess water.

Prepare vegetables while pasta cooks: halve cherry tomatoes; peel (if desired) and dice the cucumber into 1/2-inch pieces; thinly slice the red onion into half-moons and separate the rings.

Pit and halve or coarsely chop the Kalamata olives if they are whole. Slice the pepperoncini into rings if not pre-sliced. Slice roasted red peppers into strips. Roughly chop the parsley.

Make the dressing: In a medium bowl or jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, kosher salt, black pepper and sugar or honey (if using). Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or a splash more vinegar/lemon if desired.

In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, Kalamata olives, pepperoncini, roasted red peppers and chopped parsley. Toss gently to distribute ingredients evenly.

Pour about 3/4 of the dressing over the salad and toss to coat. If the salad seems dry, add reserved pasta water, 1 tablespoon at a time, to loosen and help the dressing cling. Add more dressing to taste.

Fold in crumbled feta gently, reserving a small handful for garnish if desired. Taste and adjust seasoning, adding more salt or pepper if needed.

Cover and chill the salad for at least 30 minutes to let flavors meld (1–2 hours is better). Before serving, give it a final toss, garnish with reserved feta and a little extra chopped parsley, and drizzle any remaining dressing as needed.