Mediterranean Pasta Salad is a vibrant and refreshing dish filled with crisp vegetables, hearty pasta, briny olives, and creamy feta cheese. Tossed in a zesty lemon-herb vinaigrette, it’s the perfect side dish or light main course for picnics, potlucks, or easy weeknight meals.
Why You’ll Love This Recipe
- Bursting with fresh, Mediterranean-inspired flavors
- Quick and easy to make, ready in just 20 minutes
- Great for meal prep or making ahead
- Versatile and easily customizable
- Vegetarian and naturally gluten-free if using GF pasta
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Short pasta (penne, fusilli, or bowtie)
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Kalamata olives, pitted and halved
- Crumbled feta cheese
- Fresh parsley or basil
- Olive oil
- Lemon juice
- Red wine vinegar
- Garlic, minced
- Dried oregano
- Salt and pepper
Directions
- Cook pasta in salted water until al dente. Drain and rinse with cool water.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- In a large bowl, combine cooked pasta, tomatoes, cucumber, onion, olives, and herbs.
- Pour dressing over salad and toss to combine.
- Fold in feta cheese and chill for 30 minutes or serve immediately.
Servings and timing
- Servings: 6–8
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Add protein like grilled chicken, chickpeas, or tuna
- Include extras like artichoke hearts, sun-dried tomatoes, or roasted peppers
- Use gluten-free pasta or whole wheat pasta
- Try goat cheese or mozzarella instead of feta
- Mix in baby spinach or arugula for more greens
Storage/reheating
- Store in an airtight container in the fridge for up to 3 days
- Serve chilled or at room temperature
- Stir in a little extra olive oil or lemon juice before serving to refresh the salad
FAQs
1. Can I make it ahead of time?
Yes, it tastes even better after the flavors meld—just chill it for at least 30 minutes.
2. What’s the best pasta for this salad?
Short shapes like penne, fusilli, or bowtie are ideal.
3. Can I make it vegan?
Yes, just skip the feta or use a dairy-free alternative.
4. How do I keep the vegetables crunchy?
Add delicate veggies like cucumber close to serving time.
5. What protein can I add?
Grilled chicken, shrimp, or chickpeas are great options.
6. Should I rinse the pasta?
Rinse briefly to cool and prevent sticking.
7. Is this salad freezer-friendly?
No, it’s best fresh as freezing affects texture.
8. What dressing works best?
A lemon-olive oil vinaigrette with garlic and herbs is ideal.
9. How long can it sit out?
Safe for 1–2 hours at room temperature, depending on weather.
10. Can I use bottled dressing?
Yes, but homemade vinaigrette gives the best fresh flavor.
Conclusion
Mediterranean Pasta Salad is a simple yet flavorful dish that’s perfect for any occasion. With fresh veggies, tangy dressing, and plenty of options for customization, it’s a recipe you’ll come back to again and again. Serve it up as a side, a main, or a meal prep lunch—you can’t go wrong!
Print
Mediterranean Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (+30 minutes chill)
- Yield: 6 servings 1x
- Category: Pasta Salad / Side Dish
- Method: Boil & Toss
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing pasta salad packed with Mediterranean flavors—sun‑dried tomatoes, olives, feta, crisp veggies, and a tangy lemon‑oregano vinaigrette.
Ingredients
- 12 oz (340 g) short pasta (rotini, penne, or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun‑dried tomatoes, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra‑virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water; set aside to cool.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, salt, and pepper to make the dressing.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, sun‑dried tomatoes, and parsley.
- Pour the dressing over the salad and toss gently to combine.
- Fold in crumbled feta cheese.
- Adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Cover and chill in the refrigerator at least 30 minutes to let flavors meld.
- Serve chilled or at room temperature. Garnish with extra parsley or a drizzle of olive oil if desired.
Notes
- Make‑ahead: Prepare up to a day ahead; store covered in fridge and toss before serving.
- Variations: Add artichoke hearts, roasted red peppers, grilled chicken, or chickpeas.
- Olive swap: Use green olives instead of Kalamata for a milder taste.
- Vegan option: Omit feta or use a plant‑based cheese alternative.
- Storage: Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 12 mg