Fairway's Briny Olive & Feta Pasta Salad
Fairway MarketFairway's Briny Olive & Feta Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces orecchiette pasta
- 1 1/2 cups Fairway olive bar medley, pitted and roughly chopped (e.g., Kalamata, Castelvetrano, Moroccan oil-cured)
- 6 ounces feta cheese, crumbled
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Lemon-Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the orecchiette pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and rinse with cold water to stop cooking and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, kosher salt, and black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled pasta, Fairway olive bar medley, crumbled feta cheese, halved cherry tomatoes, diced English cucumber, thinly sliced red onion, chopped fresh parsley, and chopped fresh dill.
⏱️ 10 min
- 4
Pour the prepared lemon-herb vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
⏱️ 3 min
- 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours. Give it another gentle toss before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fairway MarketFairway's Briny Olive & Feta Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces orecchiette pasta
- 1 1/2 cups Fairway olive bar medley, pitted and roughly chopped (e.g., Kalamata, Castelvetrano, Moroccan oil-cured)
- 6 ounces feta cheese, crumbled
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Lemon-Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the orecchiette pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and rinse with cold water to stop cooking and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, kosher salt, and black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, Fairway olive bar medley, crumbled feta cheese, halved cherry tomatoes, diced English cucumber, thinly sliced red onion, chopped fresh parsley, and chopped fresh dill.
⏱️ 10 min - 4
Pour the prepared lemon-herb vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
⏱️ 3 min - 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours. Give it another gentle toss before serving.
⏱️ 2 min