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This colorful Mediterranean Pasta Salad is the perfect summer side dish or a simple light lunch. And the homemade lemon herb dressing coats the tender pasta and crisp veggies perfectly and makes the flavors pop.
You’ll need just 20 minutes of prep time to make a batch and most of the prep work can be done while the pasta cooks. And it’s easy on your grocery budget, so go ahead and make a double batch because everyone will be going back for seconds!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I know a lot of people avoid carbs if possible, but not me. There is NO WAY that I would pass up this yummy pasta dish. It’s literally one of my favorites!
When I need to take a dish to family gatherings and BBQs, this is one of my most requested recipes by family and friends. Which is fine by me, because I’m always looking for any reason to make a big bowl of it.
If you love pasta as much as I do, be sure to check out my Pizza Pasta Casserole and Zesty Italian Pasta Salad recipes as well.
Mediterranean Pasta Salad Ingredients Needed
For the Salad
- Dry pasta – Bowtie and rotini shapes work well with this recipe.
- Cherry tomatoes – These need to be halved.
- Seedless cucumber – I’ve used mini, English and Persian varieties.
- Red onion – These need to be thinly sliced so the flavor doesn’t overpower the dish.
- Kalamata olives – Make sure you buy pitted olives.
- Feta cheese – You can use the already crumbled kind or buy a block and crumble it by hand.
- Roasted red peppers – Look for these in the pickle aisle at your grocery store.
- Fresh parsley – I use the curly variety.
For the Lemon Herb Dressing
- Olive oil – Use a good quality oil for the best taste.
- Red wine vinegar – Adds a tangy flavor and keeps the dressing from tasting too heavy.
- Lemon juice – Use fresh lemon for the brightest flavor.
- Seasonings: Dried oregano and garlic powder add classic Mediterranean flavors and salt and black pepper help bring it all together without overpowering.
Get the complete ingredients & directions in the recipe card below.
How to Make Pasta Salad with Feta Cheese
Cook and drain the pasta. Add it to a large mixing bowl.
Chop up the rest of the salad ingredients (but not the dressing ingredients) and add them to the bowl of cooked pasta.
Add all the ingredients for the dressing into a measuring cup and whisk.
Once mixed well, pour it over the top of the cooked pasta and veggie mixture and toss until everything is well covered.
Tips for Making Mediterranean Pasta Salad Recipe
- Don’t overcook the pasta – pay close attention to the time on the package and cook it just to al dente to avoid mushy pasta.
- Make sure the noodles are drained well to avoid adding extra liquid to the dish.
- Cut the vegetables into even, bite-sized pieces for easier eating.
- The dressing is thin and coats the pasta and veggies well. If you notice a little dressing a the bottom of the bowl, so give it a quick stir before serving.
- For the best flavor, chill the salad for about 30 minutes.
Recipe Substitutions & Variations
- Make it a main dish: Add cooked, shredded chicken or diced salami or ham for a boost of protein.
- Chickpeas: Add rinsed and drained garbanzo beans for a meatless version.
- Olives: Add black olives or any other pitted olives in place of the Kalamata olives.
- Dressing: If you don’t want to make the homemade dressing, you can use a store-bought one like Ken’s Simply Vinaigrette Greek instead (but the homemade one is so much better!).
Can I make this cold pasta salad ahead of time?
Absolutely! This is one of those easy salad recipes that you can make a day ahead, put it in the fridge, and let the flavors mesh together more. Hold back a little of the dressing so you can refresh the salad before serving.
What to Serve with Pasta Veggie Salad
One of the reasons I love this dish is the ability to serve it as a main course salad or as a side dish. If it’s a side, pair it with Greek Burgers with Feta or Air Fryer Chicken Leg Quarters, warm pita bread and a scoop of Rainbow Fruit Salad.
How to Store Leftover Pasta Salad
If you end up with leftovers, be sure to store them in an airtight container in the fridge. For the best results, you’ll want to eat them within 2-3 days.
Why is my pasta salad dry?
If you’ve stored it in the fridge and notice that it’s dried out a bit, just give it a quick stir. More than likely, the dressing has settled at the bottom of the bowl and just needs to be mixed back in again.
Is it best to serve pasta salad cold or at room temperature?
You can serve this salad recipe either way. Chilling gives the dressing time to soak into the pasta, while room-temperature pasta salad has a softer flavor. But you’ll want to keep it chilled if you’re serving at outdoor gatherings.
How do you turn this salad into a complete meal?
It’s so easy to make this a main course – just add a protein like grilled chicken, canned tuna, salami, ham or garbanzo beans.
If you’re looking for a quick and easy pasta dish that’s loaded with flavor, you’re going to love this one! It’s the perfect addition to your family dinners or a great side dish to take to a summer potluck or BBQ.
More Easy Pasta Recipes…
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Mediterranean Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces dry bowtie or rotini pasta
- 1 cup cherry or grape tomatoes, halved
- 1 cup seedless cucumber, diced
- ½ cup red onion, thinly sliced
- ¾ cup pitted kalamata olives, sliced
- ½ cup crumbled feta cheese
- ½ cup roasted red peppers, chopped
- ¼ cup fresh parsley, chopped
For the Lemon Herb Dressing
- ⅓ cup olive oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta according to package directions, just until al dente. Drain the pasta and rinse with cold water to cool completely. Transfer cooled pasta to a large mixing bowl.12 ounces dry bowtie or rotini pasta
- Make the dressing: While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper in a small bowl until combined. Set aside.⅓ cup olive oil, 3 Tablespoons red wine vinegar, 1 Tablespoon fresh lemon juice, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Prep the vegetables while the pasta cooks. Then add the tomatoes, cucumber, red onion, olives, feta cheese, roasted red peppers, and parsley to the cooled pasta and give it a gentle stir.1 cup cherry or grape tomatoes, 1 cup seedless cucumber, ½ cup red onion, ¾ cup pitted kalamata olives, ½ cup crumbled feta cheese, ½ cup roasted red peppers, ¼ cup fresh parsley
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir gently before serving and adjust seasoning if needed.
Notes
- Make sure you drain the pasta well so you don’t add additional liquid to the salad.
- Cut the veggies into small, bite-sized pieces.
- While you can eat this dish right away, it tastes better after it’s had a chance to chill for 30 minutes.
- Make this a main dish salad by adding roasted chicken, chopped salami or ham, or garbanzo beans.
- Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
