Introduction
One summer afternoon, Lina Vexley was preparing for a picnic by the lake with her friends. Wanting a dish that was refreshing, colorful, and easy to transport, she decided to make a pasta salad using ingredients she already had — fresh vegetables, olives, cheese, and a light vinaigrette. When everyone tasted it, the salad became an instant hit. The balance of flavors — tangy dressing, crunchy veggies, and tender pasta — captured the essence of summer gatherings. Since then, Lina’s Pasta Salad has become a staple at potlucks and family picnics, loved for its simplicity, versatility, and vibrant Mediterranean flair.
Mediterranean Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Salad Base
- 3 cups cooked pasta such as rotini or fusilli
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced thin
- 1/2 cup bell pepper diced, any color
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled or cubed
- 1/4 cup fresh parsley chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/4 tsp salt to taste
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until well blended.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Chill for at least 30 minutes before serving to let the flavors develop.
Notes
Nutrition
How to Make Pasta Salad
To make Pasta Salad, start by cooking the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. This keeps it firm and prevents sticking. Set it aside while you prepare the other ingredients.
In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, sliced cucumber, diced bell pepper, black olives, crumbled feta cheese, and chopped fresh parsley. These ingredients add color, texture, and a Mediterranean touch to the dish.
Next, prepare the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until smooth and well blended. The vinaigrette should be tangy and aromatic, perfectly balancing the fresh vegetables and pasta.
Pour the dressing over the pasta mixture and toss gently to coat everything evenly. Be careful not to overmix, as you want to keep the vegetables crisp and the pasta intact. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Before serving, give the salad one final toss and adjust the seasoning if needed. For extra protein, you can add grilled chicken, tuna, or chickpeas. This versatile dish is perfect for picnics, potlucks, or as a light lunch on warm days.
Conclusion
Pasta Salad, perfected by Lina Vexley, is a celebration of freshness and balance. With its medley of vegetables, tender pasta, and zesty vinaigrette, it delivers both comfort and vitality in every bite. Easy to make, customizable, and satisfying, it’s ideal for quick meals or gatherings. This recipe captures Lina’s belief that wholesome food doesn’t need to be complicated — just vibrant, flavorful, and made with care. Whether served as a side or main dish, this salad brings a burst of color and joy to any table.