Mediterranean Pasta Salad Recipe

David Malosh/Preppy Kitchen Super Easy

It never hurts to have a hearty, make-ahead meal in the fridge that’s ready to devour at a moment’s notice. Next on my list? The Mediterranean pasta salad from John Kanell’s new cookbook, Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes .

“It’s easy on the pasta, my personal preference,” Kanell writes, “and uses a small cut, like orzo, so you get a little in every bite. It’s generous on the crunchy, salty mix-ins like cucumber , tomato, bell pepper , Kalamata olives and feta .”

The everything dressing ties it all together with its citrusy, herby splendor. But you could use a simple Italian vinaigrette in a pinch if that’s what you have on hand. You can riff on the veggies too, and add cauliflower, broccoli, peas, carrots or radishes to the mix.

^{Excerpted from PREPPY KITCHEN SUPER EASY: 100 Simple and Versatile Recipes . Copyright @ 2024 by John Kanell. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.}

Biscuit Loaf with Honey Butter Recipe

280 calories

19g fat

22g carbs

7g protein

6g sugars

Everything Dressing (makes about 1 cup)

⅔ cup extra-virgin olive oil

¼ cup fresh lemon juice (from about 2 lemons)

2 tablespoons red wine vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Pasta Salad

½ large red onion, diced

Juice of ½ lemon

Kosher salt, to taste

1 cup dry orzo or other small pasta

1 English cucumber, quartered and chopped

3 celery stalks, thinly sliced

1 pint cherry tomatoes, quartered

1 medium bell pepper (any color), stemmed, seeded and diced

One 9.5-ounce jar pitted Kalamata olives, drained and roughly chopped

8 ounces feta cheese, crumbled

½ cup everything dressing

1. Make the Dressing: In an 8-ounce jar with a tight-fitting lid (you can recycle an olive jar for this), combine the olive oil, lemon juice, vinegar, honey, Dijon, oregano, salt and pepper. Shake vigorously until the dressing is homogeneous and thick, about 20 seconds. The dressing can be stored in the refrigerator for up to two weeks. Give it a shake before using.

2. Make the Salad: In a large bowl, combine the red onion and lemon juice. Stir to coat, then set aside to pickle while you prepare the rest of the salad.

3. Fill a large pot three-quarters full with water (about 12 cups) and bring to a boil over high heat. Heavily season the water with salt (about 1 tablespoon), then add the pasta. Cook according to package instructions until al dente. Drain it well and rinse with cold water to cool the pasta.

4. In the bowl with the onion, combine the cucumber, celery, tomatoes, bell pepper, olives, feta and cooled pasta. Drizzle the dressing over it and gently toss until everything is well combined.

5. Serve the pasta salad immediately or cover it with plastic wrap and refrigerate for up to two days.