Pasta salad is a beloved dish that combines simplicity with a burst of flavors, making it a staple for gatherings and picnics. Originating from the Mediterranean, this salad brings together fresh ingredients like ripe tomatoes, crunchy cucumbers, and tangy olives, all tossed with perfectly cooked pasta. What makes this dish truly special is its versatility and the way it can be enjoyed both as a light main course or a delightful side. Ideal for warm days or festive occasions, this kosher version ensures that you adhere to dietary laws while indulging in a refreshing, satisfying meal. Whether you’re hosting a family barbecue or preparing for a Shabbat lunch, this pasta salad is sure to be a hit.

Pasta salad is a beloved dish that combines simplicity with a burst of flavors, making it a staple for gatherings and picnics. Originating from the Mediterranean, this salad brings together fresh ingredients like ripe tomatoes, crunchy cucumbers, and tangy olives, all tossed with perfectly cooked pasta. What makes this dish truly special is its versatility and the way it can be enjoyed both as a light main course or a delightful side. Ideal for warm days or festive occasions, this kosher version ensures that you adhere to dietary laws while indulging in a refreshing, satisfying meal. Whether you're hosting a family barbecue or preparing for a Shabbat lunch, this pasta salad is sure to be a hit.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Side Dish

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

Salad

12 oz fusilli pasta or any kosher pasta of choice
1 cup cherry tomatoes halved
1 cup cucumber diced
1/2 cup black olives pitted and sliced
1/4 cup red onion finely chopped
1/4 cup feta cheese crumbled, optional

Dressing

1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tsp dried oregano
1 tsp honey
1 clove garlic minced
1/2 tsp kosher salt
1/4 tsp black pepper

Method

Prepare the Pasta

Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, honey, minced garlic, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, black olives, red onion, and crumbled feta cheese.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Notes

For a dairy-free version, omit the feta cheese or substitute with a plant-based alternative. This salad can be stored in an airtight container in the refrigerator for up to 3 days.