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Mediterranean Pasta Salad is a vibrant and 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 al dente pasta with fresh vegetables, tangy feta cheese, and a zesty homemade dressing.
Packed with wholesome ingredients like cherry tomatoes, cucumbers, and olives, it’s a colorful and satisfying meal that’s as easy to make as it is delicious. This dish is perfect for the summer when your garden is full of vegetables. It allows you to use fresh tomatoes, bell peppers, and cucumbers fresh from the garden!
This dish is bursting with flavor but also provides some great nutrients and is a heart-healthy option for your meal. It is perfectly paired with grilled chicken, steak, seafood, or Greek kabobs.
Whether you’re looking to add a touch of the Mediterranean to your weeknight dinner or need a quick dish for two, this pasta salad is sure to impress.
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
Mediterranean Pasta Salad
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)
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
Instructions
- Boil the pasta according to the package instructions until cooked to al dente. Drain. Rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, onion, and Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
- In a large bowl, combine the cooked pasta, vegetables, and olives. Drizzle the dressing over the salad and mix to combine.
- Fold in the crumbled feta cheese and chopped herbs.
- Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Refrigerate any leftovers in an airtight container.
Notes
