Go Back
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.