Mediterranean Pasta Salad is a fresh pasta salad with vegetables, olives, and feta. Topped with a light vinaigrette dressing for a cool and delicious dish. 

Fresh, vibrant, and full of flavor this Mediterranean Pasta Salad is a perfect mix of pasta, fresh vegetables, and bold Mediterranean inspired ingredients. Tossed in a simple, zesty dressing, every bite is bright, refreshing, and satisfying.

 

This pasta salad is ideal for meal prep, potlucks, or easy lunches throughout the week. It is loaded with veggies like olives, tomatoes, cucumbers, and artichoke hearts. Mixed with creamy feta and a great homemade quick dressing. It is a great balance of textures and flavors that goes with just about anything!

Plus you can mix it up with whatever veggies you have on hand. Roasted red peppers would make a great addition to this. So use whatever you have an like and it will be delicious!

Ingredients You’ll Need

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Pasta Salad

• Dried Pasta – Any shape you like works great
• Grape Tomatoes
• Cucumber – I like English cucumber, so you don’t have to peel it and there are less seeds.
• Spinach –
• Olives – you can use any olives you like; black, green, kalamata etc.
• Artichoke Hearts – I like the ones packed in oil. Just drain and chop.
• Feta Cheese

Vinaigrette Dressing

• Olive Oil
• Red Wine Vinegar
• Lemon Juice
• Garlic
• Dijon Mustard
• Dried Oregano
• Sugar – Just a tiny bit of sugar helps balance out the acidity
• Salt & Pepper

How To Make Mediterranean Pasta Salad

• Cook Pasta. Bring a large pot of water to boil and cook according to the package directions. Drain and rinse with cold water to stop the cooking and start to chill the pasta.
• Prep Veggies. Cut the tomatoes in half or quarters, depending on the size. Slice cucumbers, half the olives, chop the artichoke hearts, and roughly chop the spinach.
• Make Dressing. Add all of the ingredients to a mason jar or something with a tight fitting lid. Shake for at least 30 seconds until everything comes together and emulsifies.
• Toss Together. Once the pasta is cooked and drained add to a large bowl. Add the veggies along with about half of the dressing. Mix until well coated. Mix in the feta cheese.
• Chill and Serve. Cover and place in the fridge for a couple of hours until the salad is chilled. Remove and toss with additional dressing if desired.

Recipe Tips & Tricks

• Mix-Ins. Get creative with the veggies that you like. I used some typical Mediterranean style veggies, but honestly anything works! If you don’t like artichoke hearts, leave them out. If you love red bell peppers, add them.
• Make Ahead. Pasta salad is great to make ahead. I think it is best to only lightly dress it and then add more dressing when you want to serve. The pasta will soak up some of the dressing as it sits, so adding more when you serve just freshens it up.
• Pasta. You can use any cut of pasta that you like, just cook it to al dente. The pasta will absorb some of the dressing as it sits, and that will make it softer. So don’t over cook it or it will fall apart.

Storage

Store pasta salad in the fridge for 3-4 days. It is best to just lightly dress ahead of time, and add more dressing to taste when you serve. This will just freshen it up and revive it a little.

More Pasta Salad Recipes

• Taco Pasta Salad
• Tortellini Pasta Salad
• Orzo Pasta Salad
• BLT Pasta Salad
• Ranch Pasta Salad