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!
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
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.
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.
Very good and easy. Even my kids enjoyed this recipe. Thanks!!
The salad is just delicious ?!! Thanks
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?
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!!
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.
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?