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Pasta salad with feta and olives

Salads Regional Cuisine of Poland 20 min Easy 2 wyświetleń ~16.62 PLN * - (0)
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Description

A light, spring pasta salad that combines classic Mediterranean flavors with a modern Polish twist. The base consists of fusilli mixed with juicy tomato, crunchy cucumber, and red onion, to which we add salty feta cheese and aromatic black olives. The dressing made from rapeseed oil and lemon juice adds freshness, while optional capers and arugula introduce spicy-sour notes. This dish is perfect as a light lunch, a side to grilled meat, or a dish for a gathering with friends. Visually appealing due to the contrasts of white feta, green arugula, and red tomato, served on a flat plate it looks modern and appetizing.

Ingredients Used

Ingredients (13)

Servings:
4
  • Fusilli pasta 300 g
  • Feta cheese 150 g
  • Black olive 100 g
  • Tomato 2.1 szt. (~250 g)
  • Cucumber 0.5 szt. (~150 g)
  • Red onion 80 g
  • Rapeseed oil 45 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • Oregano 2 g
  • ✨ Opcjonalne
  • Capers 20 g
  • Arugula 40 g
💰 Szacowany koszt dania: ~16.62 PLN (4.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pasta

1

Pour about 3 liters of water into a large pot and place it over high heat. When the water starts to boil, add 10 g of salt (about 2 pinches) and toss in 300 g of fusilli pasta. Stir immediately with a wooden spoon to prevent the pasta from sticking to the bottom.

Ingredients: fusilli pasta, Salt
Use a large pot (at least 4 l) so the pasta has room; stir every 30 seconds for the first 2 minutes. The typical cooking time for fusilli is 8–10 minutes — cook al dente, so the salad won't get mushy.

Preparation of vegetables

2

While the pasta is cooking, wash 250 g of tomatoes and 150 g of cucumber. Cut the tomatoes into quarters or halves (if using cherry tomatoes), and slice the cucumber into half-moons about 3–4 mm thick. Peel and slice 80 g of red onion into thin half-moons.

Ingredients: Tomato, Cucumber, Red onion
Use a cutting board and a sharp knife. If you prefer a milder onion flavor, soak it in cold water for 5 minutes after chopping, then drain.

Draining the pasta

3

After 8–10 minutes, check the pasta: it should be soft on the outside but have a slight resistance in the middle (al dente). Drain the pasta in a colander and rinse briefly under cold water for 10–15 seconds to stop the cooking process and make it easier to mix with the dressing.

Ingredients: fusilli pasta
Use a fine-mesh strainer. A quick rinse with cold water stops the cooking process and cools the pasta — this is good for salads.

Preparing the dressing

4

In a small bowl or jar, mix 45 g of rapeseed oil with 50 g of freshly squeezed lemon juice. Add 2 g of oregano (1 teaspoon), 1 g of black pepper (1 pinch), and 1–2 g of salt (1–2 pinches) — season carefully, as there will also be feta.

Ingredients: Rapeseed oil, Lemon, Oregano, Black pepper, Salt
Use a small bowl and a whisk or a jar with a lid — a closed jar is a quick method for thoroughly mixing the emulsion (shake for 15–20 seconds).

Combining ingredients

5

Transfer the drained, still slightly warm pasta to a large bowl. Immediately pour in the prepared dressing and mix with a wide spoon to coat the pasta. Warm pasta absorbs flavors better.

Ingredients: fusilli pasta, Rapeseed oil, Lemon, Oregano
Use a large, wide bowl (at least 24 cm in diameter). Gently mix, making movements from the bottom to the top, so as not to crush the pieces of tomato and feta.

Adding vegetables and olives

6

Add chopped tomatoes, cucumber, slices of red onion, and 100 g of black olives to the pasta. Gently mix to distribute the ingredients evenly.

Ingredients: Tomato, Cucumber, Red onion, black olive
If the olives have pits, remove them before adding. Gently mixing will preserve the shape of the ingredients and the aesthetic appearance of the salad.

Adding feta and optional ingredients

7

Crumble 150 g of feta cheese with your fingers or cut it into larger pieces and sprinkle it over the salad. If you are using capers (20 g) and arugula (40 g), add them now and gently mix them in.

Ingredients: Feta cheese, Capers, Arugula
Additionally, you can add capers for a sharp contrast or arugula for a peppery note. If the capers are in brine, rinse them briefly before adding.

Final seasoning

8

Taste the salad and season with salt and freshly ground black pepper if needed. Remember that feta and olives are salty — add salt gradually.

Ingredients: Salt, Black pepper, Feta cheese, black olive
Use a small teaspoon to add salt gradually and stir each time, then taste. It's better to season gently than to oversalt.

Resting and Serving

9

Let the salad sit for 5–10 minutes before serving to allow the flavors to meld. Serve slightly warm or at room temperature on a flat plate. You can garnish with extra fresh basil or arugula leaves.

Ingredients: Arugula, Feta cheese
If you prepare the salad in advance, store it in the refrigerator, but take it out 15–20 minutes before serving so it is not too cold and the dressing fat does not solidify.

Serving

10

Place a portion of the salad on a plate, ensuring an even distribution of feta and olives for aesthetics. Serve with a piece of crusty bread or as a side to grilled meat.

Ingredients: Feta cheese, black olive
Use a flat, white plate to make the colors of the salad stand out; for serving, it's best to use two spoons — one for scooping and the other for maintaining the shape.

Fun Fact

💡

Pasta salads have become popular in European countries as a quick dish for summer gatherings — combining local ingredients with elements of Mediterranean cuisine is a contemporary culinary trend also in Poland.

Best for

lekki obiad piknik spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature; if you prepare it in advance, add fresh arugula just before serving. For children, you can chop the ingredients smaller and reduce the amount of onion.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. When reheating, do not use the microwave — it's better to take it out 20–30 minutes before serving so the dressing can melt and the flavors can be released.

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