Mediterranean Pasta Salad

There’s something wonderfully satisfying about a pasta salad that actually tastes fresh — not heavy, not gloopy, and definitely not bland. This Mediterranean version gets brightness from lemon, red wine vinegar, and fresh herbs, plus the salty punch of olives and feta. It’s the kind of dish you can take to a picnic, leave on a potluck table, or pack for lunches and it still tastes great hours later.

How can I keep the pasta from drying out in the fridge?

Cold pasta absorbs dressing, so it’s normal for the salad to tighten up. Before serving, stir in a splash of olive oil and a squeeze of lemon to refresh the flavors.

Can I use gluten-free pasta?

Yes — but choose a sturdy gluten-free pasta (like brown rice or chickpea). Avoid very soft blends, which break apart when chilled.

Should I rinse the pasta after cooking?

For pasta salad, yes. Rinsing removes excess starch, cools the pasta quickly, and prevents clumping.

What protein goes well with this?

Grilled chicken, shrimp, salmon, or even canned tuna turn this into a full meal. Chickpeas are a great vegetarian option.

Can I make this the night before?

Absolutely. The flavors deepen overnight. Just refresh with a bit of olive oil and lemon before serving.

Mediterranean Pasta Salad

Print Recipe

Prep Time 15

Cook Time 10

Chill Time 25

Total Time 50

Servings: 6 people

Course: Pasta, Salad

Ingredients Method Notes

Ingredients

12 oz 340 g short pasta — rotini, penne, or farfalle
1 cup cherry tomatoes halved
1 cup cucumber diced
¾ cup Kalamata olives halved
½ cup red onion thinly sliced
1 cup feta cheese crumbled
¼ cup fresh parsley chopped
2 tbsp fresh basil chopped (optional but lovely)

Dressing:

⅓ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 garlic clove minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Method

Step 1 — Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down.

Step 2 — Make the dressing

Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until emulsified.

Step 3 — Assemble the salad

In a large bowl, combine cooled pasta, tomatoes, cucumber, olives, red onion, feta, parsley, and basil. Pour the dressing over the top and toss gently to coat everything.

Step 4 — Chill

Refrigerate for at least 25 minutes before serving to allow the flavors to come together.

Notes

Pasta shape matters: Twisted or ridged shapes (rotini, fusilli, farfalle) grab the dressing better. Smooth shapes like elbows don’t hold flavor as well.

Salt the pasta water properly: It should taste like the sea. Since the dressing is light, well-seasoned pasta makes a noticeable difference.

If making ahead by a day: Add half the feta first, then sprinkle the remaining half right before serving to keep some of it fresh and crumbly.

If the salad dries out: Add 1–2 teaspoons olive oil and a squeeze of lemon before serving. Pasta naturally absorbs dressing over time.

For picnics: This salad keeps well at room temperature for a couple of hours because there’s no mayo.