Mediterranean Pasta Salad

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Fresh, colorful and packed with Mediterranean flavors, this easy pasta salad recipe comes together in about 20 minutes. Made with tender pasta, crisp veggies, feta cheese and a zesty lemon herb dressing, it's a crowd favorite you'll make all season long.

Prep Time20

Chilling Time (Optional but Recommended)30

Total Time50

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 393kcal

Author: Lori

Equipment

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.

Nutrition