Mediterranean Style Pasta Salad for Weeknights
Mediterranean style pasta salad for weeknights is a fresh, Italian leaning pasta salad made with tender pasta, extra virgin olive oil, tomatoes, cucumber, and bright herbs. Quick to prep and easy to serve at room temperature or chilled, it is perfect for busy dinners and simple meal prep.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting Board
- Sharp knife
- Wooden spoon or large spoon
Ingredients
For the Pasta Salad
- 12 oz short pasta fusilli, penne, or farfalle
- 1/3 cup extra virgin olive oil plus more to refresh before serving if needed
- 2 cups cherry tomatoes halved
- 1 cup cucumber diced
- 1/3 cup fresh parsley finely chopped
- 1/4 cup fresh basil torn or thinly sliced
- 1 clove garlic finely minced
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper or to taste
Optional Additions
- 1/3 cup kalamata olives pitted and sliced
- 4 oz fresh mozzarella pearls or diced
- 2 tbsp red onion thinly sliced
- 1 tsp lemon zest optional for brightness
Instructions
- Bring a large pot of water to a boil. Salt the water generously so the pasta is seasoned from the inside. Add the pasta and cook until just tender, stirring occasionally so it does not stick.
- Drain the pasta in a colander and shake well to release steam. Let it cool for 3 to 5 minutes so it is warm but not hot. This helps the pasta absorb olive oil without turning greasy.
- While the pasta cools, prep the vegetables. Halve the cherry tomatoes and dice the cucumber. Chop the parsley and tear the basil so it stays bright and fresh.
- In a large mixing bowl, add the minced garlic, salt, black pepper, and about half of the olive oil. Stir and let it sit for 2 minutes to mellow the garlic slightly.
- Add the tomatoes and cucumber to the bowl and toss gently so the vegetables are lightly coated. This quick mix helps the tomatoes release a little juice, which becomes part of the dressing.
- Add the warm pasta to the bowl and toss until everything is evenly combined. Drizzle in the remaining olive oil and toss again until the pasta looks glossy, not dry.
- Fold in the parsley and basil last so the herbs stay fresh and fragrant. If using optional additions like olives, mozzarella, red onion, or lemon zest, add them now and mix gently.
- Taste and adjust seasoning. Cold or room temperature pasta often needs a final pinch of salt. If the salad seems dry, add 1 to 2 teaspoons of olive oil and toss again.
- Let the salad rest for 10 minutes before serving so flavors blend. Serve at room temperature for the best olive oil texture and herb flavor. If refrigerating, cover and chill, then let it sit out 15 to 20 minutes and refresh with olive oil before serving.
Notes
This pasta salad is best at room temperature, but it also works chilled for meal prep. If making ahead, refresh with a drizzle of olive oil and a small handful of fresh herbs before serving for the brightest flavor.