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Creamy Olive Pasta Salad

A Mediterranean-inspired pasta salad with tangy olives, creamy dressing, and fresh herbs that transforms simple pantry staples into an irresistible dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini or penne pasta
  • 1 cup mixed olives, pitted and halved
  • ¾ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ½ cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process immediately.
  2. While pasta cools, whisk together mayonnaise, Greek yogurt, olive oil, and red wine vinegar in a large mixing bowl. Add oregano, salt, and pepper, whisking until completely smooth. Taste and adjust seasoning.
  3. Add the cooled pasta to the dressing bowl and toss gently but thoroughly until every piece is coated with the creamy mixture.
  4. Fold in the halved olives, cherry tomatoes, and sliced red onion. Mix gently to avoid breaking the tomatoes while ensuring even distribution of ingredients.
  5. Sprinkle crumbled feta cheese and fresh parsley over the salad, then give it one final gentle toss.

Notes

This pasta salad tastes better after chilling for 2-3 hours. Don't skip rinsing the cooked pasta to prevent dressing separation. Refrigerate covered for up to 4 days. Remove 15-20 minutes before serving for best flavor. Can substitute Greek yogurt for sour cream, use any short pasta shape, or replace feta with goat cheese.