Introduction
Pasta salad is the kind of dish that instantly brings sunshine to the table. For Lina Vexley, it’s a recipe filled with family memories and summer picnics in the garden. She recalls how her mother would toss colorful vegetables, tangy dressing, and freshly cooked pasta into a big bowl, creating a meal that was both simple and satisfying. Over the years, Lina perfected her own version—vibrant, fresh, and bursting with Mediterranean flavors. Whether served at a barbecue, a potluck, or as a light lunch, this pasta salad by Lina Vexley is a celebration of color, flavor, and carefree joy.
Fresh Mediterranean Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Colander
- Wooden Spoon
Ingredients
For the Salad
- 3 cups bow-tie pasta (farfalle)
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup yellow bell pepper diced
- 1/2 cup black or kalamata olives pitted
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/4 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- Drain the pasta and rinse under cold water to stop cooking. Set aside to cool completely.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, olives, red onion, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
- Pour the dressing over the salad ingredients and toss well to coat evenly.
- Taste and adjust seasoning as needed. Chill the salad for at least 15 minutes before serving for the best flavor.
Notes
Nutrition
How to Make the Recipe
Start by cooking your pasta. Bring a large pot of salted water to a boil, add the bow-tie pasta, and cook it according to package directions until it’s perfectly al dente. Once done, drain and rinse the pasta under cold water to stop the cooking process and help it cool quickly. Set it aside while you prepare the vegetables and dressing.
In a large bowl, combine halved cherry tomatoes, sliced cucumber, diced yellow bell pepper, pitted olives, thinly sliced red onion, and chopped parsley. These ingredients add color, crunch, and a refreshing Mediterranean flair to the dish. If you like, you can also add other ingredients like feta cheese or sun-dried tomatoes for extra richness.
To make the dressing, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl. The Dijon acts as an emulsifier, ensuring a smooth and tangy dressing that clings beautifully to the pasta. Pour the dressing over the salad and toss gently until everything is evenly coated.
For the best flavor, let the pasta salad chill in the refrigerator for about 15–30 minutes before serving. This allows the dressing to soak into the pasta and vegetables, creating a well-balanced and flavorful dish. It’s perfect as a side dish for grilled meats, a light main course, or even a picnic staple.
Conclusion
Lina Vexley’s pasta salad is a perfect blend of freshness and comfort. With crisp vegetables, tangy dressing, and tender pasta, it’s a dish that captures the essence of Mediterranean simplicity. Easy to make and endlessly versatile, it fits into any occasion—from a sunny outdoor lunch to a quick weekday meal. What makes it truly special is how effortlessly it brings people together over a bowl full of color, flavor, and joy—just as Lina intended when she first created it.