Irresistible Mediterranean Pasta Salad Recipe

Introduction

This Mediterranean pasta salad is a vibrant, refreshing dish perfect for warm days or as a flavorful side. Packed with fresh vegetables, olives, and tangy feta, it’s tossed in a zesty homemade vinaigrette that brings every bite to life.

Ingredients

• 14 oz pasta (rotini or penne recommended)
• 1 large cucumber (peeled and sliced into 1/2-inch half-moons)
• 18 oz cherry tomatoes
• 3/4 cup olives (sliced kalamata olives preferred)
• 5 oz feta cheese
• 1/2 red onion
• 1/4 cup fresh parsley, chopped
• 1/3 cup extra-virgin olive oil
• 4 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tsp oregano
• 1 tsp honey
• 3 garlic cloves (freshly pressed)
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: In a bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, freshly pressed garlic, oregano, salt, pepper, and red pepper flakes until slightly emulsified. Let it sit for a few minutes to deepen the flavors.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. While pasta cooks, prepare the vegetables: peel and slice the cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley.
3. Step 3: Drain the pasta and rinse under cold water for 20–30 seconds to stop cooking and remove excess starch. Transfer the warm pasta to a large bowl and immediately toss with the prepared vinaigrette to coat evenly.
4. Step 4: Add cucumber, tomatoes, olives, crumbled feta, red onion, and parsley to the dressed pasta. Toss gently to combine all ingredients and flavors. Taste and adjust seasoning if needed. Serve immediately or chill before serving.

Tips & Variations

• Use Barilla rotini or penne as these shapes hold dressing well for more flavor in every bite.
• Letting the vinaigrette sit before mixing allows garlic and herbs to infuse fully, enhancing the dressing’s aroma.
• For a vegan version, omit feta or replace it with a plant-based cheese alternative.
• Add grilled chicken or chickpeas for extra protein and make it a complete meal.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. Before serving, give it a gentle toss and add a splash of olive oil or lemon juice if it seems dry. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of pasta for this salad?

Yes, but short pasta shapes like rotini or penne work best because they hold the dressing and ingredients well, ensuring each bite is flavorful.

Is it better to serve this salad cold or at room temperature?

This salad is delicious both ways. Serving it slightly chilled or at room temperature allows the flavors to shine while keeping the texture fresh and crisp.

Irresistible Mediterranean Pasta Salad Recipe

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4.7 from 351 reviews

This Irresistible Mediterranean Pasta Salad is a refreshing and flavorful dish featuring al dente pasta tossed with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, tangy feta cheese, and a vibrant homemade vinaigrette. Perfect for gatherings or light meals, this salad combines fresh ingredients with a zesty dressing infused with garlic, oregano, and red pepper flakes for a true Mediterranean taste.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 14 oz Barilla rotini or penne pasta
• 1 large cucumber, peeled and sliced into 1/2-inch half-moons
• 18 oz cherry tomatoes, halved
• 3/4 cup Mezzetta sliced kalamata olives
• 5 oz feta cheese, crumbled
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/3 cup extra-virgin olive oil
• 4 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tsp oregano
• 1 tsp honey
• 3 garlic cloves, freshly pressed
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Instructions

1. Prepare the Dressing: In a bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, honey, freshly pressed garlic, oregano, salt, pepper, and red pepper flakes until the mixture emulsifies slightly. Allow it to sit for a few minutes so the flavors meld and the garlic and herbs infuse into the dressing.
2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, usually around 9-11 minutes depending on the pasta type.
3. Prep the Vegetables: While the pasta is cooking, peel and slice the cucumber into 1/2-inch half-moons, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Having these ready will speed up the salad assembly.
4. Drain and Rinse Pasta: Drain the cooked pasta and rinse it briefly with cold water for 20-30 seconds to stop the cooking process and remove excess starch. This prevents the pasta from sticking and becoming gummy.
5. Toss Pasta with Dressing: Transfer the still-slightly-warm pasta to a large mixing bowl. Immediately pour the dressing over the pasta and toss well so the warm noodles absorb the flavors evenly.
6. Combine Salad Ingredients: Add the prepared cucumber, cherry tomatoes, kalamata olives, crumbled feta, sliced red onion, and chopped parsley to the dressed pasta. Gently toss everything to combine and distribute the dressing thoroughly.
7. Final Taste and Serve: Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve for a chilled, refreshing salad experience.

Notes

• For the best flavor, let the dressing rest for a few minutes before mixing with the pasta to allow the garlic and herbs to infuse.
• Rinsing the pasta after cooking prevents it from becoming sticky and helps the dressing coat more evenly.
• Use extra-virgin olive oil for a richer, more authentic Mediterranean flavor.
• This salad can be made ahead and stored in the refrigerator for up to 2 days. Add fresh parsley before serving for brightness.
• Feel free to add other Mediterranean ingredients like artichoke hearts or roasted red peppers for extra variety.

Keywords: Mediterranean pasta salad, pasta salad recipe, easy pasta salad, summer salad, feta pasta salad, kalamata olives salad, healthy pasta salad