Bowl of irresistible Mediterranean Pasta Salad with fresh vegetables and dressing

Irresistible Mediterranean Pasta Salad – moanaskitchen

ByNaya Lucas
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Why make this recipe

Mediterranean Pasta Salad is a vibrant, hearty dish that brings together the best flavors of the Mediterranean. It’s perfect for picnics, potlucks, or a simple family dinner. This salad is not only delicious and refreshing but also easy to prepare. With fresh vegetables, tangy feta, and a zesty dressing, every bite is a celebration of flavor. Plus, it’s a great way to incorporate whole grains and veggies into your diet.

How to make Irresistible Mediterranean Pasta Salad

Making this pasta salad is quite simple! Here’s how you can do it:

Ingredients:

  • 14 oz pasta (I always use Barilla rotini or penne to hold the dressing)
  • 1 large cucumber (peeled and sliced into 1/2-inch half-moons)
  • 18 oz cherry tomatoes
  • 3/4 cup olives (I prefer Mezzetta sliced kalamata olives for a briny punch)
  • 5 oz feta
  • 1/2 red onion
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup olive oil (extra-virgin provides a richer flavor base)
  • 4 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 tsp oregano
  • 1 tsp honey
  • 3 garlic cloves (freshly pressed for the most pungent aroma)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Directions:

  1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large bowl, combine the cucumber, cherry tomatoes, olives, feta, red onion, and parsley.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, honey, garlic, pepper, salt, and red pepper flakes.
  4. Add the cooked pasta to the vegetable mixture. Pour the dressing over everything and toss gently to combine.
  5. Let the salad sit for at least 30 minutes in the fridge for the flavors to meld before serving.

How to serve Irresistible Mediterranean Pasta Salad

Serve this pasta salad cold or at room temperature. It makes for a fantastic side dish or a light main course. You can also pair it with grilled chicken or fish for a more substantial meal. Garnish with extra parsley or feta for added appeal.

How to store Irresistible Mediterranean Pasta Salad

You can store the leftovers in an airtight container in the refrigerator. Properly stored, the salad should last for up to 3 days. Just give it a quick stir before serving, as the dressing may settle at the bottom.

Tips to make Irresistible Mediterranean Pasta Salad

  • Feel free to add more veggies, like bell peppers or artichokes, for extra crunch.
  • Use whole grain pasta for a healthier option.
  • Adjust the seasoning according to your taste. If you like it spicier, add more red pepper flakes.

Variation

If you want to switch things up, consider adding grilled shrimp or diced chicken to make it heartier. You can also substitute the feta with mozzarella or omit it altogether for a dairy-free version.

FAQs

Can I make this pasta salad ahead of time?
Yes! It’s perfect for meal prep. Just make sure to keep the dressing separate until you’re ready to serve to maintain freshness.

Can I freeze Mediterranean Pasta Salad?
It’s not recommended to freeze this salad as the veggies may become soggy upon thawing. It’s best enjoyed fresh or within a few days.

What other dressings can I use?
You can experiment with different dressings, such as a lemon garlic vinaigrette or a creamy dressing if you prefer.

irresistible mediterranean pasta salad moanaskit 2026 04 27 185736 683x1024 1

Mediterranean Pasta Salad

A vibrant and hearty salad featuring fresh vegetables, tangy feta, and a zesty dressing, perfect for picnics and family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 14 oz 14 oz pasta (Barilla rotini or penne) Use pasta that holds dressing well.
  • 1 large 1 large cucumber (peeled and sliced) Sliced into 1/2-inch half-moons.
  • 18 oz 18 oz cherry tomatoes
  • 3/4 cup 3/4 cup olives (Mezzetta sliced kalamata) For a briny punch.
  • 5 oz 5 oz feta
  • 1/2 medium 1/2 red onion
  • 1/4 cup 1/4 cup fresh parsley, chopped
Dressing
  • 1/3 cup 1/3 cup olive oil Extra-virgin for richer flavor.
  • 4 tbsp 4 tbsp red wine vinegar
  • 1 tbsp 1 tbsp lemon juice
  • 2 tsp 2 tsp oregano
  • 1 tbsp 1 tsp honey
  • 3 cloves 3 garlic cloves (freshly pressed) For the most pungent aroma.
  • 1/4 tsp 1/4 tsp pepper
  • 1/2 tsp 1/2 tsp salt
  • 1/4 tsp 1/4 tsp red pepper flakes

Method
 

Preparation
  1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large bowl, combine the cucumber, cherry tomatoes, olives, feta, red onion, and parsley.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, honey, garlic, pepper, salt, and red pepper flakes.
  4. Add the cooked pasta to the vegetable mixture. Pour the dressing over everything and toss gently to combine.
  5. Let the salad sit for at least 30 minutes in the fridge for the flavors to meld before serving.

Notes

Serve cold or at room temperature; pairs well with grilled chicken or fish. Garnish with extra parsley or feta for added appeal. Store leftovers in an airtight container for up to 3 days.

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