If you’re on the hunt for a vibrant, crowd-pleasing dish that practically sings with sun-kissed flavors, let me introduce you to Mediterranean Pasta Salad. Packed with crisp veggies, briny olives, and creamy feta, all tossed in a zippy homemade dressing, this pasta salad is my go-to for picnics, potlucks, or simply sprucing up a regular weeknight dinner. It’s the kind of recipe that tastes like it took ages to make, but secretly comes together in a breeze. Trust me, one bite and you’ll be hooked on this Mediterranean classic!
Ingredients You’ll Need
Every ingredient in this Mediterranean Pasta Salad is picked for both its flavor and its color—each one playing a vital role in making this salad feel utterly fresh and satisfying. Here’s what you’ll need (and a tip for each!):
- Rotini Pasta (12 oz, cooked & cooled): Rotini’s twists catch all the yummy dressing and bits of veggies perfectly; don’t overcook—al dente is best for texture!
- Cherry Tomatoes (1½ cups, halved): These gems add juicy sweetness and gorgeous color—go for the ripest you can find.
- Cucumber (1 cup, diced): Cool, crisp cucumber adds a refreshing crunch—English or Persian work great for fewer seeds.
- Red Bell Pepper (1 cup, chopped): For a pop of sweetness and bright red color; orange or yellow bell pepper can mix things up, too.
- Red Onion (½ cup, finely sliced): Sliced thin, it gives a bit of bite and color—soak in water first for a milder taste if you like.
- Kalamata Olives (¾ cup, pitted & halved): Their briny, salty flavor gives classic Mediterranean flair; don’t skip these!
- Feta Cheese (¾ cup, crumbled): Salty and creamy, feta offers irresistible richness—add just before serving for the best texture.
- Fresh Parsley (¼ cup, chopped): Adds a pop of bright, herbaceous flavor and fresh green color—flat-leaf is my favorite.
- Extra Virgin Olive Oil (¼ cup): The robust base for your dressing—use your favorite quality brand for best results.
- Red Wine Vinegar (2 Tbsp): Its tangy sharpness balances all the salad’s flavors and lifts everything up.
- Lemon Juice (1 Tbsp): Adds fresh zing; squeeze it yourself for that unbeatable citrus brightness.
- Dried Oregano (1 tsp): Aromatic and quintessentially Mediterranean, it ties the salad together.
- Garlic (1 clove, minced): Just one clove brings depth and a gentle warmth to the dressing.
- Salt and Black Pepper (to taste): Essential for seasoning; taste and tweak until it’s perfectly balanced!
How to Make Mediterranean Pasta Salad
Step 1: Cook and Cool the Pasta
Start by bringing a big pot of salted water to a boil, then cook your rotini until it’s perfectly al dente—usually a minute less than the package suggests. Once it’s done, drain it and rinse with cool water. Not only does this stop the cooking, it also keeps the pasta from sticking together, making sure your Mediterranean Pasta Salad stays light and fluffy.
Step 2: Whisk Up the Vibrant Dressing
While your pasta cools, grab a small bowl and whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, a good pinch of salt, and some cracked black pepper. This dressing is what gives the salad that irresistible Mediterranean tang and makes every bite burst with flavor!
Step 3: Chop and Combine the Veggies
Now it’s time to grab your biggest mixing bowl and toss in the halved cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, Kalamata olives, and a generous sprinkle of fresh parsley. These veggies bring not only a beautiful array of colors but also a harmony of crunch, sweetness, and savory notes.
Step 4: Toss Everything Together
Add your cooled pasta to the veggie bowl, then pour the homemade dressing all over. Using big salad tongs or clean hands, toss everything gently to coat the ingredients evenly. The pasta’s grooves and veggies’ nooks will soak up all those Mediterranean flavors!
Step 5: Fold in the Feta and Chill
Last but definitely not least, carefully fold in the crumbled feta cheese. Be gentle—this keeps the feta in nice chunks instead of turning it into mush. Give it a taste and adjust any seasoning as you see fit. For the best flavor, cover your Mediterranean Pasta Salad and let it chill in the fridge for at least 30 minutes. This helps all the flavors mingle into something truly magical.
How to Serve Mediterranean Pasta Salad
Garnishes
A final flurry of fresh parsley or a sprinkle of extra feta cheese takes your Mediterranean Pasta Salad to the next level. Sometimes I add a twist of black pepper or some finely grated lemon zest for even more zing. If you’re feeling fancy, a few whole olives or a pretty tomato slice on top look amazing, too!
Side Dishes
This salad shines alongside grilled chicken, simple roasted fish, or even scooped onto a big platter with warm pita bread. I also love serving it as part of a Mediterranean mezze spread, with hummus, tzatziki, and plenty of olives. The flavors play with so many go-withs—it’s impossible to go wrong.
Creative Ways to Present
Don’t be afraid to get playful! Serve your Mediterranean Pasta Salad in individual mason jars for a picnic, or arrange in a gorgeous shallow bowl and let the layers of color show off. Tapas-style mini bowls make for a fun appetizer at parties, and edible cucumber cups are always a conversation starter!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), store your Mediterranean Pasta Salad in an airtight container in the fridge. It’ll stay fresh and flavorful for up to three days. I recommend a quick toss before enjoying again, just to reincorporate the dressing.
Freezing
This salad isn’t really suited for freezing, as the fresh veggies and feta can turn mushy once thawed. If you want to meal-prep, you can cook and freeze the pasta separately, but always add the fresh ingredients just before serving for best results.
Reheating
Mediterranean Pasta Salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat! If you prefer it closer to room temp, just let it sit on the counter for 15-20 minutes after pulling it from the fridge.
FAQs
Can I use a different pasta shape?
Absolutely! Rotini works beautifully because of its spiral shape, but penne, farfalle, or even fusilli will catch the dressing and bits of veggies just as well. Use whatever you have on hand and love the most.
Is Mediterranean Pasta Salad gluten-free?
To make this gluten-free, just swap your regular rotini with your favorite gluten-free pasta. All the other ingredients are naturally gluten-free, so everyone can dive in safely!
Can I make it vegan?
Yes! For a vegan version, simply leave out the feta cheese or replace it with a dairy-free feta style cheese. The salad is still bursting with flavor thanks to the veggies and the punchy dressing.
How far ahead can I prepare this salad?
You can make Mediterranean Pasta Salad up to a day in advance for the best results. If making ahead, consider holding back the feta until just before serving to keep it from getting too soft.
How do I add protein to this salad?
Grilled chicken, canned chickpeas, or even some tuna are all excellent ways to bulk it up if you want a heartier meal. Adding protein turns this pasta salad into a satisfying lunch or dinner on its own!
Final Thoughts
If you’re craving a fresh, wholesome dish that’s as beautiful as it is delicious, give Mediterranean Pasta Salad a whirl. It’s the kind of recipe that makes you look forward to leftovers and brings a burst of sunshine to any meal. I hope it becomes one of your new favorites!
Print
Mediterranean Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Mediterranean Pasta Salad is a delightful blend of flavors and textures, perfect for a light lunch or as a side dish at a summer gathering. With a zesty dressing, colorful vegetables, salty olives, and creamy feta cheese, it’s a Mediterranean delight in every bite.
Ingredients
Pasta:
- 12 oz rotini pasta, cooked and cooled
Vegetables:
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, chopped
- ½ cup red onion, finely sliced
- ¾ cup Kalamata olives, pitted and halved
Additional:
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta until al dente, then rinse under cold water to cool.
- Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
- Combine Ingredients: In a large bowl, mix pasta, tomatoes, cucumber, bell pepper, onion, olives, and parsley.
- Add Dressing: Pour the dressing over the salad and toss to coat.
- Finish: Gently fold in the feta cheese. Adjust seasoning if needed. Chill before serving.
Notes
- This salad tastes even better if made ahead, but add the feta cheese just before serving to maintain its texture.
- You can swap rotini with penne or farfalle for a different pasta shape.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 18 mg
