Mediterranean Pasta Salad Recipe

Introduction

This Mediterranean Pasta Salad is a refreshing and flavorful dish perfect for warm days or casual gatherings. Packed with fresh vegetables, olives, and tangy feta, it’s tossed in a zesty homemade Greek salad dressing that brings everything together beautifully.

Ingredients

• 12 ounces pasta
• 1 cup halved grape tomatoes
• 1 cup sliced and quartered cucumbers
• 1/4 cup thinly sliced red onion
• 1 cup baby spinach
• 1/2 cup sliced pitted green olives
• 1/2 cup sliced pitted black olives
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• 1/2 to 3/4 cup Homemade Greek Salad Dressing

For the Homemade Greek Salad Dressing:

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 large clove minced garlic
• 2 teaspoons Dijon mustard
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and rinse under cold water to cool and stop the cooking process.
2. Step 2: In a large bowl, combine the cooked pasta, grape tomatoes, cucumbers, red onion, baby spinach, and both types of olives. Drizzle about 1/2 cup of the Greek Salad Dressing over the salad and toss gently to combine.
3. Step 3: Add the crumbled feta cheese and more dressing if desired. Season with salt and pepper to taste, and toss lightly until just combined.
4. Step 4: Serve the salad immediately, or chill it briefly for a cooler option.
5. Step 5: To make the dressing, whisk or shake together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried thyme, salt, and pepper until well blended.

Tips & Variations

• Use rotini or penne pasta to hold the dressing and veggies well.
• For extra protein, add grilled chicken or chickpeas.
• Swap baby spinach for arugula or mixed greens for a different flavor.
• Make the salad a few hours ahead to allow flavors to meld, but add feta just before serving to keep it fresh.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing overnight, stir in a little extra olive oil or dressing before serving. This salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dressing instead of homemade?

Yes, a good quality Greek or Italian dressing works well if you’re short on time, though homemade dressing offers a fresher, more vibrant flavor.

How long does the pasta salad last in the fridge?

The salad stays fresh for about 3 days when stored properly in an airtight container. Beyond that, the vegetables may lose their crunch and the pasta can become mushy.

Mediterranean Pasta Salad Recipe

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★★★★★

4.8 from 125 reviews

This Mediterranean Pasta Salad is a refreshing and vibrant dish combining al dente pasta, fresh vegetables, olives, and crumbled feta cheese, all tossed in a zesty homemade Greek salad dressing. Perfect for a light lunch, picnic, or side dish, it offers a delightful balance of flavors and textures with the bright acidity of red wine vinegar and the aromatic herbs.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Salad

• 12 ounces pasta
• 1 cup halved grape tomatoes
• 1 cup sliced and quartered cucumbers
• 1/4 cup thinly sliced red onion
• 1 cup baby spinach
• 1/2 cup sliced pitted green olives
• 1/2 cup sliced pitted black olives
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• 1/2 to 3/4 cup Homemade Greek Salad Dressing

Homemade Greek Salad Dressing

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 large clove minced garlic
• 2 teaspoons Dijon mustard
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked pepper

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, typically about 8 to 10 minutes, depending on the pasta type. Drain the pasta and rinse under cold water to stop cooking and cool it down for the salad.
2. Prepare the Salad: In a large mixing bowl, combine the cooled pasta, halved grape tomatoes, quartered cucumbers, thinly sliced red onion, baby spinach, sliced green and black olives. Drizzle about 1/2 cup of the Homemade Greek Salad Dressing over the ingredients. Toss gently to coat evenly.
3. Add Cheese and Adjust Seasoning: Sprinkle crumbled feta cheese over the salad. Add more dressing as needed and season with salt and pepper to taste. Toss the salad carefully until everything is just combined, ensuring the feta remains in pieces and the vegetables maintain their crunch.
4. Make the Greek Salad Dressing: In a small bowl or jar with a lid, combine olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried thyme, salt, and cracked pepper. Whisk or shake vigorously until the dressing emulsifies and is well blended.
5. Serve: Serve the pasta salad immediately or chill in the refrigerator for up to two hours to let flavors meld. Enjoy this fresh Mediterranean classic as a main or side dish.

Notes

• For best texture, cook pasta until just al dente to hold up when mixed with dressing.
• Rinsing pasta with cold water stops cooking and cools it for the salad’s fresh flavor.
• Feel free to add other veggies such as bell peppers or artichoke hearts for variation.
• This salad can be prepared a few hours in advance but add feta cheese right before serving to prevent it from becoming soggy.
• Leftovers keep well for 2-3 days refrigerated in an airtight container.

Keywords: Mediterranean pasta salad, Greek pasta salad, feta cheese pasta salad, easy summer salad, healthy pasta salad