Description
A vibrant Mediterranean pasta salad with al dente pasta, fresh tomatoes, briny olives, and a zesty olive oil-vinegar dressing. Light, refreshing, and perfect for summer.
Ingredients
Dry pasta, short shape (e.g., penne or farfalle)
4 cups ripe tomatoes, diced
1 cup kalamata olives, pitted
1/2 cup black olives
1/2 cup olive oil, extra virgin
3 tablespoons red wine vinegar (non-alcoholic version acceptable)
2 cloves garlic, minced
1/4 cup basil, chopped
1 teaspoon salt (adjust to taste)
1/2 teaspoon pepper (or smoked paprika for warmth)
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente (follow package instructions for timing). Drain and cool to room temperature.
Whisk together olive oil, vinegar, garlic, basil, salt, and pepper to make the dressing.
In a large bowl, combine cooled pasta, tomatoes, and olives. Drizzle the dressing over the mixture and toss to coat evenly. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Use gluten-free pasta if needed
Swap kalamata olives with capers for briny depth
Add cherry tomatoes or roasted red peppers for variation
Chilling components before mixing prevents sogginess
Substitute balsamic vinegar for a sweeter note
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg