Make this vibrant, refreshing Mediterranean Pasta Salad in under 30 minutes. It features pasta tossed with fresh vegetables, feta cheese, olives, and a bright lemon-herb vinaigrette, making it perfect for meal prep or potlucks.
Author:katereilly
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Side Dish
Method:Tossing
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 pound short pasta (like rotini or penne)
1 cup cherry or grape tomatoes, halved
1 large cucumber, seeded and chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup red onion, thinly sliced
6 ounces feta cheese, crumbled
1/4 cup fresh parsley, chopped
For the Dressing:
1/2 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
In a large bowl, combine the cooled pasta, halved tomatoes, chopped cucumber, halved olives, sliced red onion, and chopped parsley.
Pour the lemon vinaigrette over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
Gently fold in the crumbled feta cheese.
Taste the salad and adjust salt or pepper if needed.
Serve immediately or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
For make ahead pasta salad, prepare the dressing and chop all vegetables, but do not combine them with the pasta until ready to serve to keep the vegetables crisp.
If you want a heartier meal, add 2 cups of cooked, shredded chicken breast.
This salad keeps well for up to 4 days when stored in an airtight container in the refrigerator.