Go Back

Mediterranean Pasta Salad

A vibrant and easy pasta salad filled with fresh vegetables, creamy feta, and a zesty dressing, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (like rotini or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup olives, sliced
  • 1 cup feta cheese, crumbled
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar (or lemon juice) can substitute with lemon juice for a non-alcoholic option
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Garnish
  • Fresh parsley for garnish (optional) for an extra pop of color

Method
 

Cooking Pasta
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente (around 8-10 minutes).
Preparing Vegetables
  1. While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion. Slice the olives.
Making Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, and a pinch of salt and pepper.
Combining Ingredients
  1. Once the pasta is cooked and cooled slightly, drain it and transfer it to a large mixing bowl. Toss in the prepared vegetables, olives, and feta cheese.
Dressing the Salad
  1. Pour the dressing over the salad and mix gently until everything is well-coated.
Garnishing and Serving
  1. Sprinkle fresh parsley on top. Enjoy your Mediterranean Pasta Salad chilled or at room temperature.

Notes

For the best flavor, allow your Mediterranean Pasta Salad to sit for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days; keep the dressing separate if storing longer.