Mediterranean Pasta Salad Zesty

Advertisement

Mediterranean Pasta Salad is my go to recipe whenever I need something fresh and vibrant for a picnic or summer potluck. Brimming with crisp vegetables hearty pasta and a bright lemon herbed vinaigrette this dish brings all the sunny flavors of the Mediterranean to your table in just minutes.

The fresh feta and juicy tomatoes won over my whole family the very first time I served it at our beach picnic. Every time I make it the bowl is scraped clean before anything else.

Ingredients

Advertisement

• Farfalle or any short dry pasta: brings body and catches the dressing in every bite
• English cucumber: for crunch and a refreshing bite choose one with smooth skin and no seeds for best texture
• Cherry or grape tomatoes: sweet and juicy pick deeply colored ones for the most flavor
• Kalamata olives: deep briny flavor look for olives packed in brine rather than canned for a punchier taste
• Crumbled feta cheese: creamy salty tang try a block and crumble it yourself for freshness
• Red onion: sharp bite and color slice thin so it mingles without overpowering
• Extra virgin olive oil: for rich silkiness choose cold pressed for best flavor in your vinaigrette
• Red wine vinegar: brightens everything
• Fresh lemon juice: a splash of tartness really lifts the dressing use freshly squeezed for zing
• Dried oregano: brings that unmistakable Mediterranean herbal note crush it with your fingers for aroma
• Honey: a tiny bit to balance acidity
• Fresh garlic cloves: minced for bold punch
• Freshly cracked black pepper: gives a warm bite grind it just before using
• Salt: brings everything together taste and adjust before serving
• Red pepper flakes: just a hint for warmth skip or double if you like heat

Step-by-Step Instructions

Cook the Pasta:

Boil a generous pot of salted water and add the pasta. Stir and cook until just al dente about one minute less than package suggests. Drain and immediately rinse under cool water for twenty to thirty seconds just until pasta is not hot. This stops cooking and sets the perfect texture

Prep the Veggies:

While pasta cooks halve the cherry tomatoes dice the cucumber and slice the red onion as thinly as possible. Pit and slice olives and crumble your feta cheese. Prep work like this means every bite is balanced

Make the Lemon Herb Vinaigrette:

In a small bowl or jar whisk the olive oil red wine vinegar lemon juice dried oregano honey minced garlic black pepper salt and red pepper flakes. Whisk until it looks glossy and emulsified. If you like a zingier dressing add more lemon or vinegar to taste

Toss the Salad:

Add cooled pasta cucumber tomatoes olives feta and red onion into a large bowl. Drizzle all of the vinaigrette evenly over the top. Toss gently and patiently using large spoons to keep pasta intact and distribute the flavors until everything is coated

Serve:

Serve immediately or let the salad chill in the fridge for about thirty minutes if you prefer a colder dish. Add extra feta and crack fresh black pepper over the top for a beautiful finish

Pin

Advertisement

You Must Know

• Healthy mix of protein fiber and healthy fats in one bowl
• Delicious served cold or at room temperature
• Marinates well so flavors deepen as it sits

Fresh cucumber remains my absolute favorite in this salad. My kids love picking out the crisp cucumber pieces and I often double them just for our household pasta salad debates.

Storage tips

Advertisement

This salad keeps well in the refrigerator in a tightly covered bowl for up to three days. The flavors even improve by the second day though if possible add a handful of fresh herbs or extra feta right before reheating or serving for a fresh touch. If the pasta has soaked up too much dressing a splash of extra olive oil revives it

Ingredient substitutions

Try rotini or penne if farfalle is not on hand. Go for green olives rather than kalamata or swap in goat cheese instead of feta for a milder creamy profile. Red or orange bell pepper diced makes a colorful and crunchy replacement for cucumber. For a vegan take use plant based feta and swap honey with agave or maple syrup

Pin

Advertisement

Serving suggestions

Serve with grilled chicken or shrimp to make it a main dish. It pairs beautifully with simple herbed pita chips or a romaine lettuce salad for a lighter meal. Mediterranean pasta salad also rounds out a mezze platter with hummus and roasted veggies

Cultural or historical context

Mediterranean style pasta salads draw on the region’s tradition of using fresh vegetables olives and brined cheese in meals that are as much about sharing as eating. Simple vinaigrettes date back centuries across Greece Turkey and southern Italy each area boasting its unique additions and variations

Recipe FAQs

→ What type of pasta works best?

Bite-sized shapes like farfalle, rotini, or penne are ideal for soaking up the dressing and mixing with vegetables.

→ How can I keep the salad from getting soggy?

Rinse cooked pasta under cold water and ensure excess moisture is drained before tossing with the vegetables and vinaigrette.

→ Is it possible to make it ahead of time?

Yes, assemble all components except the dressing. Add the vinaigrette just before serving to maintain freshness.

→ Can I substitute feta cheese?

Crumbled goat cheese or cubed mozzarella are excellent alternatives for a similar creamy texture.

→ How do I enhance the flavor further?

Try adding fresh herbs like parsley or basil, or sprinkle extra red pepper flakes for a touch of heat.

→ What other vegetables can I add?

Roasted red peppers, artichoke hearts, and baby spinach blend well with the Mediterranean flavors.