Mediterranean Pasta Salad is a delightful dish that brings vibrant flavors and fresh ingredients together in one bowl. This salad is not only refreshing but also easy to prepare, making it a perfect choice for gatherings, picnics, or even a quick weeknight meal. If you love salads as much as pasta, you’re in for a treat. With ingredients like cherry tomatoes, cucumbers, olives, and feta cheese, this salad can stand out on any table. For another delicious salad, check out our Aussie Prawn Salad recipe.
Why Make This Recipe
Making Mediterranean Pasta Salad is worthwhile for several reasons. First, it’s versatile; you can change the ingredients based on what you have on hand. It’s also packed with colors and nutrients, making it visually appealing and healthy. Plus, this salad is great for meal prep since it tastes even better after sitting in the fridge for a while. If you fancy something sweet afterward, why not enjoy one of our rose pistachio cheesecake ice cream desserts?
How to Make Mediterranean Pasta Salad
Ingredients
- 250 g (2 cups) fusilli or penne pasta
- 200 g (1 ½ cups) cherry tomatoes, sliced in half
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1 cup mixed bell peppers, diced
- 100 g (¾ cup) kalamata olives, pitted and sliced
- 100 g (¾ cup) feta cheese, crumbled
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse with cold water.
- While the pasta cooks, chop the vegetables.
- In a bowl, whisk together olive oil, red wine vinegar, and dried oregano. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, olives, and feta cheese. Pour the dressing over and toss gently.
- Let the salad sit covered in the refrigerator for 30 minutes before serving.
How to Serve Mediterranean Pasta Salad
This salad is best served chilled. You can add some fresh herbs, like parsley or basil, on top for extra flavor. It’s great on its own or as a side dish. If you’re looking for more salad inspiration, consider trying our Avocado Mango Salad for a refreshing mix of flavors.
How to Store Mediterranean Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will last for up to three days. The flavors will continue to meld, making it even more delicious the next day. To keep the salad fresh, you can store the dressing separately and add it right before serving. You may also find Big Mac Pasta Salad useful.
Tips to Make Mediterranean Pasta Salad
- For a heartier salad, add some grilled chicken or chickpeas.
- Customize the vegetables to your liking; artichokes or spinach would be great additions.
- If you prefer a low-carb option, you can substitute pasta with spiralized zucchini or cauliflower rice.
Variation
You can adjust the cheese to your taste. If you’re not a fan of feta, try mozzarella or goat cheese for a different flavor profile. Additionally, add some fresh lemon juice for a zesty kick! You may also find 7 Irresistible Keto Coconut Macaroons useful.
FAQs
Can I make this salad ahead of time?
Yes, it’s actually better when made a few hours in advance or the night before.What other ingredients can I add?
Feel free to include ingredients based on your preference, such as roasted vegetables, or different types of cheese.Is this salad suitable for meal prep?
Absolutely! It’s perfect for meal prep as it keeps well in the fridge and can be eaten cold or at room temperature.
Conclusion
Mediterranean Pasta Salad is not just a tasty dish; it’s also packed with nutrients and easy to customize. Whether you serve it at a family gathering or enjoy it as a weekday lunch, this salad is sure to impress. For more delicious recipes, consider exploring Irresistible Plant Based Pasta Dishes – Aglaia’s Table on Kea Cyclades or try the Irresistible Pearl Couscous Salad (Vegan) – Zen and Zaatar. Enjoy your culinary journey!
Print
Mediterranean Pasta Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing pasta salad with vibrant flavors and fresh ingredients, perfect for gatherings and meal prep.
Ingredients
- 250 g (2 cups) fusilli or penne pasta
- 200 g (1 ½ cups) cherry tomatoes, sliced in half
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1 cup mixed bell peppers, diced
- 100 g (¾ cup) kalamata olives, pitted and sliced
- 100 g (¾ cup) feta cheese, crumbled
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse with cold water.
- While the pasta cooks, chop the vegetables.
- In a bowl, whisk together olive oil, red wine vinegar, and dried oregano. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, olives, and feta cheese. Pour the dressing over and toss gently.
- Let the salad sit covered in the refrigerator for 30 minutes before serving.
Notes
This salad is best served chilled. Add fresh herbs on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
