Mediterranean Pasta Salad for Two

When it’s hot outside, I love foods that are cooling to the body. And nothing is better than a cool pasta salad. This Mediterranean pasta salad is a refreshing dish that brings the flavors of the Mediterranean to your table. Perfect for a light lunch, a picnic, or a side dish, this salad combines pasta with fresh vegetables, feta cheese, and a zesty homemade dressing (although you can use a store-bought dressing if that is easier for you).

I love to create recipes, so you will always find recipes here on my site. To me, food is very healing. And I’ve found that eating a diet filled with whole, real foods and fewer highly processed foods is better for my body. I can definitely feel a difference when

This salad is packed with fresh ingredients like cherry tomatoes and cucumbers. You may even be able to pick them fresh from your garden or from a local farmer’s market! Garden-fresh produce makes this dish even better! It’s a colorful and satisfying meal that’s as easy to make as it is delicious.

You can easily make this pasta salad gluten-free! Just substitute your favorite gluten-free pasta in place of wheat pasta. Need a dairy-free version? Look for feta cheese that has been made from goat or sheep milk instead. Or opt for fresh goat cheese.

Mediterranean Pasta Salad

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Prep Time 12 minutes mins

Cook Time 12 minutes mins

Total Time 24 minutes mins

Course: Salad

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

Pasta Salad

• 1 cup pasta farfalle or penne work well
• 1/2 cup cherry tomatoes halved
• 1/4 cup cucumbers diced
• 1/4 cup red bell pepper diced
• 1/4 cup onion thinly sliced
• 1/4 cup Kalmata olives pitted and halved
• 1/4 cup feta cheese crumbled
• 1 tbsp fresh parsley chopped
• 1 tbsp fresh basil chopped (optional)
• 1 tbsp fresh oregano chopped (optional)

Dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp dried oregano
• salt and pepper to taste

Method

 

1. Boil the pasta according to the package instructions until cooked to al dente. Drain. Rinse under cold water to stop the cooking process.
2. While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, onion, and Kalamata olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
4. In a large bowl, combine the cooked pasta, vegetables, and olives. Drizzle the dressing over the salad and mix to combine.
5. Fold in the crumbled feta cheese and chopped herbs.
6. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Refrigerate any leftovers in an airtight container.

Notes

Make this salad gluten-free by substituting gluten-free pasta.

Make dairy-free by using goat or sheep milk feta cheese or goat cheese.