Summer Pasta Salad

This Summer Pasta Salad is a fresh, colorful dish made with Mario Kalamata Olives, pasta, crisp vegetables, feta, and a homemade Italian dressing. Packed with Mediterranean-inspired flavors, it’s an easy main dish or side dish served warm or cold.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield3-4 people
  • Cuisine
    • American
  • Course
    • Appetizer
    • Salad

Pasta Salad

  • 1 pound short cut pasta
  • 3/4 cup Mario Kalamata olives, pitted
  • 1 red bell peppers, sliced thin
  • 1 cup chopped cucumber
  • 1 cup grape tomatoes, halved
  • 1 cup
  • 1/4 cup sliced pepperoncini
  • 8oz feta cheese, crumbled

Dressing

  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1 tbsp Italian seasoning blend
  • 1/2 tsp granulated sugar
  • 2 tbsp Parmesan, grated
  • 1 tsp kosher salt and black pepper

Make Dressing

1

To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper as needed.

Cook the pasta

2

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil.

Prep the salad

3

Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss well. Add the feta.

Serve

4

Serve the salad warm or cold and enjoy!