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A close-up shot of the key ingredients for Mediterranean pasta salad, including fresh cherry tomatoes, cucumber, red onion, and a block of feta cheese.

Mediterranean Pasta Salad (The Only Recipe You'll Ever Need)

A vibrant and refreshing Mediterranean Pasta Salad packed with crisp vegetables, briny olives, and creamy feta, all tossed in a zesty homemade lemon-herb vinaigrette. Perfect for picnics, potlucks, or a light and easy meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 1 lb Rotini Pasta or other short pasta like fusilli or penne
  • 1 pint Cherry Tomatoes halved
  • 1 English Cucumber chopped
  • 1/2 Red Onion thinly sliced
  • 1 cup Kalamata Olives halved
  • 6 oz Feta Cheese crumbled from a block
  • 1/2 cup Fresh Parsley chopped
For the Lemon Herb Vinaigrette
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice from about 2 lemons
  • 2 tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 clove Garlic finely minced
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground

Equipment

  • 1 Large Pot
  • 1 Large Salad Bowl
  • 1 Whisk

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly with cool water.
  2. Prepare the Vinaigrette: While the pasta cooks, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a small bowl until emulsified.
  3. Combine Ingredients: In a large salad bowl, combine the cooked pasta, halved cherry tomatoes, chopped cucumber, sliced red onion, and halved Kalamata olives.
  4. Dress the Salad: Pour about two-thirds of the vinaigrette over the salad and toss gently to combine everything thoroughly.
  5. Marinate: For best results, let the salad sit for about 30 minutes to allow the pasta to absorb the dressing's flavors.
  6. Finish and Serve: Just before serving, gently fold in the crumbled feta cheese and chopped fresh parsley. Add more dressing if desired, toss one last time, and serve.

Notes

Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 4 days. It's best to reserve some dressing to add before serving to freshen it up.
Make-Ahead: You can make this salad up to 24 hours in advance. For best results, wait to add the feta cheese and fresh parsley until just before you plan to serve it.
Al Dente Pasta: Be careful not to overcook your pasta. Cooking it al dente ensures it holds its shape and doesn't become mushy in the salad.