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This Mediterranean Pasta Salad recipe is easy to make and tossed with a yummy lemon-herb vinaigrette.
Now that the weather’s warming up, it’s high time for the season of picnics, grill-outs, and patio parties to begin! Finally!!
So to celebrate, I thought it was only appropriate to cool off some hot pasta, toss it with a bunch of fresh and zesty ingredients, and toss it in a bowl that’s perfect for passing around the picnic. That’s right, I made you some pasta salad!
Because if memory serves me right, you all sure seem to love a good pasta salad. Last time I checked, my favorite 5-Ingredient Pasta Salad was still one of the top recipes on this site (and one of my all-all-all-time favorites). Not to mention this spring-y Asparagus & Arugula Pasta Salad, or this lightened-up Chicken Caesar Pasta Salad, or this sweet Strawberry Caprese Pasta Salad, that you also have seemed to enjoy. So for something new this year, I thought I’d try a simple Mediterranean twist on the classic pasta salad, chocked full of fresh veggies and olives, sprinkles with plenty of feta, and tossed in a zesty lemon-herb vinaigrette.
And let’s just say, I’m certain you’re going to fall for this one too. ♥
Mediterranean Pasta Salad Recipe | 1-Minute Video
The ingredients for the salad were pretty straightforward:
lots of fresh cucumber (I went with an English cucumber, so that you don’t have to mess with seeding it)
ripe cherry tomatoes (or you could use sun-dried tomatoes)
thinly- sliced red onion (feel free to soak it in cold water beforehand if you want a less onion-y taste)
feta cheese galore (I used reduced-fat)
your favorite kind of pasta
Then just whip up a simple lemon-herb vinaigrette to give it a fresh and flavorful kick, toss everything together…
…and this beautiful creation will be yours to enjoy and share.
So cheers to cooling down our pasta, and soaking up these warmer days ahead! ♥
This Mediterranean Pasta Salad recipe is quick and easy to make, it’s tossed with a zesty lemon-herb vinaigrette, and it’s always a crowd-pleaser!
Ingredients
Scale
Mediterranean Pasta Salad Ingredients:
12 ounces dry pasta (I used farfalle)
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
2/3 cup sliced kalamata olives
4 ounces crumbled feta cheese
half of a medium red onion, peeled and thinly sliced
Lemon-Herb Vinaigrette Ingredients:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dried oregano, minced
1 teaspoon honey (or your desired sweetener)
2 small garlic cloves, minced
1/4 teaspoon freshly-cracked black pepper
1/4 teaspoon salt
pinch of crushed red pepper flakes
Instructions
To Make The Mediterranean Pasta Salad:
Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
Serve immediately, garnished with extra feta and black pepper if desired.
To Make The Lemon-Herb Vinaigrette:
Whisk all ingredients together until combined.
Notes
Cook time does not include the amount of time it takes to cook the pasta.
Such a good salad. I used bow tie pasta and 2 tsps.of honey. Awesome.
Carrie H. —
Very good and easy. Even my kids enjoyed this recipe. Thanks!!
Jennifer Waites —
There was a little Italian pizza shop by my office that sold a salad similar to this, then it closed down suddenly!!! I was too excited when I found this because it is almost the exact same. It has been a family favorite ever since. I do make 5-8 times the dressing and double or triple the rest, we’re a big family and we love the dressing. I also try to keep a Mason jar of this dressing in the fridge for regular salad. Thank you for helping me remake my favorite salad that I thought was lost with that little pizza shop.
I made this for an Easter potluck and it was a huge hit!!! Everyone was asking what was in the dressing because it was so darn tasty and smelled good. It was so easy to make too! Thank you for sharing this recipe with us 🙂
Hi, all well wth your recipes, but what about the carbs in there? like the farfalle white pasta, and the honey in other recipe, i’am gluten entolorant but gluten free is full of carbs Too! Can you please reply to me on that?
Elna Borgenesset —
You could definitely try gluten free pasta, but be very careful not to overcook it. Another great option is to use quinoa, or even canned chickpeas. Admittedly both these options also contain carbs, but are higher in fiber and protein, so will not spike your blood sugar like white pasta does.
I’ve made this awhile back and it’s one of our favorites. Contemplating on making it for a baby shower. I know it says 6-8 servings but how much is that in terms of cups? I’m looking to fill 50 or so 9oz individual cups so not sure if one of the recipes will suffice or if I need to double or triple.
Nathan —
Awesome salad!!! Everybody loved it, and we’ll make it again!! Thanks!!
Cathleen Rea —
Hi Jordan! two years ago your question, and I am here now, in 2024, wanting to make this salad for 18 people coming to my partners surprise retirement party and I have the SAME QUESTION! So, I am hoping you will now be the expert and let me know how many “cups” were in a serving! I am serving with sandwich halfs and fruit salad for an outdoor event, in VA, in the heat!!! Thanks in advance if you even see this!
Hi. I would like to make this for a reunion will need to mak for 100. Your recipe say serve immediately. Could the pasta and ingrians done ahead of time and mixed adding the lemon sauce just before serving?
Prefect recipe. I love this. I actually brought it to my local Mediterranean restaurant to have them try it. They loved it. The only problem I had was, it was a little dry. I asked the restaurant what I needed to do so it wasn’t so dry and she said to coat the noodles first with olive oil when they’re cold, then add the vinaigrette. I did that, and it came out perfect.
Christine —
Thank you so much for this tip! I had the same issue, now I know how to fix it!
I don’t usually leave comments, but I made this last night for a July 4th party and it was DELICIOUS! So fresh and the flavors were amazing! It was a hit!
It’s unfortunate, that I don’t possess the vocabulary to express how delicious this salad is. You’ll just have to take my word for it. It’s so good, and a new favorite.
This is delicious and refreshing! The only thing I changed was the dressing to Olive Garden’s bc that is what I had and did not have the red wine vinegar to make the one suggested. We all enjoyed it and they wanted the recipe. Thanks for sharing.
Made this pasta salad a couple times already and it is fantastic! Even my picky eaters like it. I just have to say that anytime I’m looking for a recipe if I see the “Gimmesomeoven” attached to the recipe I know it’s going to be good!
Wonderful, very flavorful salad. I made it quite a few times. Sometimes I make only a half of the recipe that is still enough for two people and some leftovers.
Perfect proportions to put together for a delicious salad. This recipe is amazing, I made it for a baby shower as I couldn’t find a Mediterranean salad at our grocery store and now I have this one I will always made this at home. Everyone loved it, it was fresh and balanced. A winner 🏆!
Tastes pretty good, in every other bite it seems to be missing something, maybe for me I should do 10 ounces of pasta! Good overall, thank you for sharing.
So good! I make this all the time for a lunch meal prep. I keep everything separate in the fridge until the night before, then combine with the dressing so it stays really fresh all week. Delicious. Except I’m not an olive girl so I just omit those.
I doubled the dressing. It wasn’t enough dressing the first time around. Anchovies (if you like them) were a really nice addition to offer guests to add individually to their portion.
I wanted so badly to try this recipe, and to love it. I felt it was somewhat bland. I made it exactly as was instructed. Everything was fresh, but maybe it was the dressing, just not sure. I used a gourmet Farfalle pasta from Italy. It certainly is worth making again, just to see if the results will be better, or the same.
Such a good salad. I used bow tie pasta and 2 tsps.of honey. Awesome.
Very good and easy. Even my kids enjoyed this recipe. Thanks!!
There was a little Italian pizza shop by my office that sold a salad similar to this, then it closed down suddenly!!! I was too excited when I found this because it is almost the exact same. It has been a family favorite ever since. I do make 5-8 times the dressing and double or triple the rest, we’re a big family and we love the dressing. I also try to keep a Mason jar of this dressing in the fridge for regular salad. Thank you for helping me remake my favorite salad that I thought was lost with that little pizza shop.
The salad is just delicious ?!! Thanks
I made this for an Easter potluck and it was a huge hit!!! Everyone was asking what was in the dressing because it was so darn tasty and smelled good. It was so easy to make too! Thank you for sharing this recipe with us 🙂
This was a hit! Delicious and the longer it’s in the dressing the better.
Taste delicious, very easy to make and healthy too. Thank you
Hi, all well wth your recipes, but what about the carbs in there? like the farfalle white pasta, and the honey in other recipe, i’am gluten entolorant but gluten free is full of carbs Too! Can you please reply to me on that?
You could definitely try gluten free pasta, but be very careful not to overcook it. Another great option is to use quinoa, or even canned chickpeas. Admittedly both these options also contain carbs, but are higher in fiber and protein, so will not spike your blood sugar like white pasta does.
Great dish! Do you have calories? I didn’t see them
I’ve made this awhile back and it’s one of our favorites. Contemplating on making it for a baby shower. I know it says 6-8 servings but how much is that in terms of cups? I’m looking to fill 50 or so 9oz individual cups so not sure if one of the recipes will suffice or if I need to double or triple.
Awesome salad!!! Everybody loved it, and we’ll make it again!! Thanks!!
Hi Jordan! two years ago your question, and I am here now, in 2024, wanting to make this salad for 18 people coming to my partners surprise retirement party and I have the SAME QUESTION! So, I am hoping you will now be the expert and let me know how many “cups” were in a serving! I am serving with sandwich halfs and fruit salad for an outdoor event, in VA, in the heat!!! Thanks in advance if you even see this!
Good morning, do you have a breakdown of the nutritional value of this salad?
Delicious! I added grated parm, chicken breast, red bell pepper, sugar snap peas, and spinach. Super delicious!
Hi. I would like to make this for a reunion will need to mak for 100. Your recipe say serve immediately. Could the pasta and ingrians done ahead of time and mixed adding the lemon sauce just before serving?
Have made this a couple times for meal prep, and I always seem to come back to it and make it again and again.
Question: could you add spinach to this as well? Or would it not be good with spinach?
Prefect recipe. I love this. I actually brought it to my local Mediterranean restaurant to have them try it. They loved it. The only problem I had was, it was a little dry. I asked the restaurant what I needed to do so it wasn’t so dry and she said to coat the noodles first with olive oil when they’re cold, then add the vinaigrette. I did that, and it came out perfect.
Thank you so much for this tip! I had the same issue, now I know how to fix it!
gorgeous pasta dish, have had it for my lunch for the past few days and thoroughly enjoying it!
Super easy to throw together! I only had a box of chickpea rotini on hand and it worked perfectly! Super tasty! This is a keeper for sure!!
Can I make this ahead and add the dressing the next day when serving
Omg, this is soooo much better than a generic Mediterranean pasta salad. A new staple in my home. Thank you!!!
I don’t usually leave comments, but I made this last night for a July 4th party and it was DELICIOUS! So fresh and the flavors were amazing! It was a hit!
This recipe is perfect simple and easy it is also forgiving but I would say stick to ingredients in dressing it is perfect
So yummy!!How long will this keep good in the fridge for?
It’s unfortunate, that I don’t possess the vocabulary to express how delicious this salad is. You’ll just have to take my word for it. It’s so good, and a new favorite.
Awesome recipe!!! Took it to book club and everyone loved it! Thank you
Can this be made a day ahead?
Teresa – I chilled mine overnight before eating it and it was terrific. Will take it to tailgate parties.
This is delicious and refreshing! The only thing I changed was the dressing to Olive Garden’s bc that is what I had and did not have the red wine vinegar to make the one suggested. We all enjoyed it and they wanted the recipe. Thanks for sharing.
Made this recipe today and it was a big hit! Loved by all of our guests! Thanks for sharing :)
Can the salad be made a day in advance?
Made this pasta salad a couple times already and it is fantastic! Even my picky eaters like it. I just have to say that anytime I’m looking for a recipe if I see the “Gimmesomeoven” attached to the recipe I know it’s going to be good!
Wonderful, very flavorful salad. I made it quite a few times. Sometimes I make only a half of the recipe that is still enough for two people and some leftovers.
Love it signed pepperonccini for olives
Perfect proportions to put together for a delicious salad. This recipe is amazing, I made it for a baby shower as I couldn’t find a Mediterranean salad at our grocery store and now I have this one I will always made this at home. Everyone loved it, it was fresh and balanced. A winner 🏆!
Can this be made the night before and served as a cold pasta?
Outstanding! Everyone loves it, and I absolutely will be making it again. Thanks so much for sharing!
just made this salad and What a salad going to have to limit myself or no one gets any. Very goid.
Tastes pretty good, in every other bite it seems to be missing something, maybe for me I should do 10 ounces of pasta! Good overall, thank you for sharing.
very good needs just a little more dressing
I’ve made many pasta salads. This dressing was the best combination of flavors yet. Delicious.
I made this tonight to go with souvlaki and it was awesome! Definitely will repeat this recipe.
Enjoyed the salad but next time, I will make a double batch of dressing.
Great pasta salad! As a veggie lover – I almost doubled veggies including a sautéed bell pepper. I also doubled the vinegrette.
Such a delicious recipe! It’s equally good with cooked green le puy lentils instead of pasta.
So good! I make this all the time for a lunch meal prep. I keep everything separate in the fridge until the night before, then combine with the dressing so it stays really fresh all week. Delicious. Except I’m not an olive girl so I just omit those.
This salad has become my whole identity. I always get asked to make it for family gatherings. It’s delicious!
Made this yesterday and it was fantastic!
This is delicious – a big hit with my husband, especially on a hot evening. I will be putting this recipe on repeat for quite a while.
This is the absolute best pasta salad! A hit every time I make it!
I doubled the dressing. It wasn’t enough dressing the first time around. Anchovies (if you like them) were a really nice addition to offer guests to add individually to their portion.
I have been making this for years now and love it!
Very good
I wanted so badly to try this recipe, and to love it. I felt it was somewhat bland. I made it exactly as was instructed. Everything was fresh, but maybe it was the dressing, just not sure. I used a gourmet Farfalle pasta from Italy. It certainly is worth making again, just to see if the results will be better, or the same.