Easy Mediterranean Pasta Salad Recipe

An easy Mediterranean Pasta Salad Recipe with cucumber, tomatoes, kalamata olives, fresh parsley, and lots of feta cheese! It’s so easy to throw together and super yummy.

I’m back with another pasta salad! And while last week’s post was also a Mediterranean-inspired pasta Salad, so is this one! We’ve got classic Mediterranean flavors here like creamy feta cheese, kalamata olives and red onion! It’s so good, easy to make, and pretty light for pasta salad. It’s perfect for a backyard barbecue or any get-together. Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Mediterranean Pasta Salad Recipe ingredients

• Pasta! I used Farefelle for this recipe, but feel free to use any pasta you like. Pasta with nooks/crannies/holes and/or ridges are best.
• Tomatoes – I like using cherry tomatoes or grape tomatoes in most dishes. They have a stronger flavor and nicer color but you can use any tomatoes in this recipe.
• Cucumber – I prefer English cucumber and I like to partially peel them.
• Feta cheese
• Kalamata olives – Black olives can be used here, but Kalamata will give it that delicious Mediterranean twist 
• Red onion
• Parsley
• Red wine vinaigrette – you will need: avocado oil, red wine vinegar, honey, garlic powder, salt, dried basil, dried oregano and black pepper
• Lemon juice – add this at the end for extra freshness + zing

Salad Dressing Ingredients

• ⅔ cup avocado oil
• ⅓ cup red wine vinegar
• 1 ½ tbsp honey
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp dried basil (chopped fresh basil also works fine)
• 1/2 tsp oregano
• 1/4 tsp black pepper

How to make mediterranean pasta salad

STEP 1: Cook pasta

Cook pasta according to package instructions. But before adding pasta, add a couple of palmfuls of salt to the water once it’s boiling to season the pasta.

STEP 2: Chop

While the pasta cooks, chop your tomatoes, cucumber, and parsley. 

STEP 3: Make dressing

Make the dressing. This dressing is my go-to for pasta salad and really any salad. It’s so easy and makes any salad taste good! Combine all dressing ingredients in a jar with a secure lid.

STEP 4: Drain

Drain cooked pasta and rinse under cold water in a colander (affiliate link). This stops the cooking process and removes excess starch from the pasta. Add the cooled pasta to a large bowl.

STEP 5: Combine

Lastly, add the remaining ingredients to the bowl with the pasta. Shake the dressing before pouring over the salad. Juice the lemon over the pasta. Mix and enjoy!

Storage Instructions

Store cold pasta salad in an airtight container in the fridge for up to 3 to 5 days. 

Substitutions and Additions

Great additions that would work in this recipe include fresh arugula, baby spinach, red peppers, artichoke hearts, fresh herbs like basil, and even pine nuts to add some crunch! Sundried tomatoes would also work well in the place of fresh tomatoes. I like to use avocado oil for its more milk flavor. But you can also use extra virgin olive oil for a more traditional Mediterranean flavor.

Tried this recipe?

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Mediterranean Pasta Salad

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5 from 4 reviews

This easy pasta salad is great for picnics and all sorts of summer get togethers. Even just a quick lunch at home! It's low-cook and flavorful.

• Author: Becky Schmieg
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 6 1x
• Category: Main Course, Salad
• Cuisine: American, Mediterranean

Ingredients

Units USM Scale 1x2x3x

• 16 oz dried farfalle pasta
• 1/2 red onion, grated
• 1 1/2 cups cucumber, chopped
• 1 cup cherry tomatoes, chopped
• 6 oz feta cheese crumbles
• 3/4 cup sliced kalamata olives
• 1 cup parsley, measured then chopped
• 1 lemon

Dressing

• 2/3 cup avocado oil
• 1/3 cup red wine vinegar
• 1 1/2 tbsp honey
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp basil
• 1/2 tsp oregano
• 1/4 tsp black pepper

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Instructions

1. Cook pasta according to package instructions, but remember to add a couple palmfuls of salt to the water once its boiling (before adding pasta).
2. Make the dressing. Combine all dressing ingredients in a jar with a secure lid.
3. Chop tomatoes, cucumber, parsley.
4. Once pasta is cooked, drain and rinse under cool water. Add to a mixing bowl.
5. Add remaining ingredients to the bowl with the pasta. Shake the dressing before pouring over the salad. Juice the lemon over the pasta. Mix and enjoy!