Mediterranean Pasta Salad with Oregano Olive Oil Blend

This Mediterranean Pasta Salad with Oregano Olive Oil Blend brings together tender pasta, juicy cherry tomatoes, crisp cucumber, briny olives, and creamy feta in one colorful bowl. The Oregano Infused Olive Oil layers earthy oregano, savory herb notes, and a bold aromatic finish into the dressing so every bite tastes lively and balanced. It fits beautifully for a summer patio lunch, a family dinner side, or any potluck spread where you want something fresh, easy, and memorable.

Garden Infuzions

Mediterranean Pasta Salad with Oregano Olive Oil Blend

Bright pasta, crisp vegetables, briny olives, and a punchy oregano olive oil dressing come together in a fresh Mediterranean-style salad that tastes just as good at lunch as it does on a shared table.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 6 people

Course: Appetizers, Lunch, Side Dishes

Cuisine: Greek, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces rotini pasta
• 1/4 cup Oregano Infused Olive Oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic finely grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 cup red bell pepper diced
• 1/3 cup kalamata olives sliced
• 1/4 cup red onion thinly sliced
• 1/2 cup feta cheese crumbled
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh oregano chopped

Equipment

• 1 Large pot For boiling the pasta
• 1 Colander For draining the pasta
• 1 Large mixing bowl For tossing the salad
• 1 whisk For the dressing
• 1 set Measuring cups For dry and liquid ingredients
• 1 set Measuring spoons For small amounts

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the rotini until just tender. Drain the pasta and rinse briefly under cool water, then let it drain well.
2. In a large bowl, whisk together the Oregano Infused Olive Oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until smooth.
3. Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, olives, red onion, feta, parsley, and oregano to the bowl. Toss gently until everything is evenly coated.
4. Taste and adjust with a little more salt, pepper, or lemon juice if needed.
5. Chill for 15 to 20 minutes before serving, or serve right away for a brighter, room-temperature salad.

Notes

This salad holds up well for a few hours, which makes it a strong choice for picnics, potlucks, and lunch prep. If making ahead, keep the feta and fresh herbs separate until just before serving for the freshest finish.

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Recipe Tips

Salt the pasta water well so the noodles start with flavor, then rinse the pasta only briefly after cooking so it keeps a pleasant bite. Let the salad chill for a short while before serving so the dressing settles into the pasta and vegetables.

Serving Suggestions

Serve this salad alongside grilled vegetables, roasted fish, baked chicken, or a simple soup for a relaxed Mediterranean-inspired meal. It also works nicely on an appetizer table or as part of a picnic spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad looks a little dry after chilling, drizzle in a small splash of olive oil and toss again before serving.

Variations

Swap in rotini, fusilli, or bow ties if you want a different pasta shape. You can also add artichoke hearts, roasted red peppers, or chickpeas for extra color and texture.

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