Orecchiette Pasta Salad
My Orecchiette Pasta Salad is so fun for potlucks or a light lunch! Full of Mediterranean flavors, it’s easy to make in under 30 minutes too.
Ingredients
- 16 ounces uncooked orecchiette pasta
- 1 cup cherry tomatoes halved (about 5–6 ounces)
- 1 small yellow bell pepper diced
- 1/2 cup fresh basil thinly sliced or torn
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 9–11 minutes.
- Cool the Pasta: Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely before assembling the salad.
- Prepare the Vegetables: While the pasta is cooling, halve the cherry tomatoes, dice the yellow bell pepper, slice the basil, and slice the kalamata olives.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell pepper, basil, olives, and crumbled feta cheese.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, salt, and pepper.
- Toss & Serve: Pour the dressing over the pasta salad and gently toss until evenly coated. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
Make-Ahead Tips: This pasta salad tastes even better after a few hours in the fridge, making it great for meal prep or parties.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Refreshing Leftovers: If the salad seems dry after storing, add a drizzle of extra virgin olive oil and toss before serving.
Nutrition
Serving: 1 | Calories: 590cal | Carbohydrates: 89g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 648mg | Sugar: 4g | Fiber: 4g | Calcium: 133mg | Iron: 2mg