Dinner

Mediterranean Pasta Salad Recipe

Name: Mediterranean Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb pasta (penne, rotini, or farfalle); 1 cup cherry tomatoes, halved; 1 cup diced cucumbers; 1/2 cup kalamata olives, halved and pitted; 1/4 cup thinly sliced red onion; 1/3 cup extra virgin olive oil; 2 tbsp red wine vinegar or lemon juice; 1 garlic clove, minced; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped fresh parsley; 2 tbsp torn fresh basil; 3/4 cup crumbled feta cheese

BySimon Carel February 28, 2026February 28, 2026

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Introduction

This Mediterranean Pasta salad is a vibrant and refreshing dish perfect for warm days or as a colorful side. Packed with fresh vegetables, olives, and tangy feta, it’s easy to prepare and full of bright flavors.

The image shows a close-up of a pasta dish with three main layers: the bottom layer is light yellow penne pasta with a smooth texture; the middle layer is a mix of dark green broccolini and spinach; the top layer contains scattered pieces of white crumbled cheese, bright red sun-dried tomatoes, dark purple olives, and small bits of red onion with some red chili flakes sprinkled all over. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb pasta (penne, rotini, or farfalle)
1 cup cherry tomatoes, halved
1 cup diced cucumbers
1/2 cup kalamata olives, halved and pitted
1/4 cup thinly sliced red onion
3/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
2 tbsp torn fresh basil
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar or lemon juice
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water to stop the cooking.
Step 2: While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumbers, slicing the red onion thinly, and halving and pitting the olives.
Step 3: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar or lemon juice, minced garlic, salt, and black pepper to make the dressing.
Step 4: In a large bowl, combine the cooked pasta and prepared vegetables. Pour the dressing over and toss well to coat everything evenly.
Step 5: Add the crumbled feta cheese, chopped parsley, and torn fresh basil. Gently mix to combine, taking care not to break the feta too much.
Step 6: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely and add extra olives for flavor.
Use fresh herbs like oregano or mint to change up the flavor profile.
If you prefer a zestier dressing, add a pinch of crushed red pepper flakes or a teaspoon of Dijon mustard.
Make sure to rinse the pasta well after cooking to prevent it from sticking and to keep the salad refreshing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting, but the pasta can absorb dressing and become softer over time. If needed, toss with a little extra olive oil before serving. This salad is best served chilled or at room temperature.

How to Serve

The image shows a close-up of a pasta dish with three main layers: the bottom layer is pale yellow penne pasta with a slight shine, the middle layer includes dark green spinach leaves and broccoli florets, and the top layer features crumbled white feta cheese, deep purple olives, and bright red sun-dried tomatoes scattered evenly across. Small red chili flakes and a light oil glaze give some texture and added color on the pasta and vegetables. The dish is presented on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes! Penne, rotini, or farfalle work well because they hold the dressing and mix nicely with the vegetables, but any short pasta will do.

Do I have to refrigerate the salad before serving?

Refrigerating for at least 30 minutes helps the flavors meld together, but if you’re short on time, you can serve it immediately. Just expect a slightly less blended taste.