This Mediterranean Pasta Salad is bursting with fresh vegetables, briny olives, tangy feta, and a zesty lemon-herb vinaigrette. It’s the perfect make-ahead side dish for picnics, potlucks, or light meals. Made in just 30 minutes, this colorful salad is easy, satisfying, and full of vibrant flavor.

Ingredients

For the Pasta Salad:

12 ounces dry pasta (such as farfalle, penne, or rotini)
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
2/3 cup sliced kalamata olives
4 ounces crumbled feta cheese
1/2 medium red onion, thinly sliced

For the Lemon-Herb Vinaigrette:

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons dried oregano, crushed or minced
1 teaspoon honey (or sweetener of choice)
2 small garlic cloves, minced
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon fine sea salt
Pinch of crushed red pepper flakes (optional)

Instructions

1. Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions.
Drain and rinse the pasta under cold water for 20–30 seconds to stop the cooking process. Transfer to a large mixing bowl.

2. Prepare the Salad

Add the cucumber, tomatoes, olives, feta cheese, and red onion to the bowl with the pasta.

3. Make the Vinaigrette

In a small bowl or jar, whisk together all vinaigrette ingredients until well combined.

4. Toss and Serve

Pour the vinaigrette over the pasta salad and toss until everything is evenly coated.
Serve immediately, or chill in the refrigerator for 30 minutes for a deeper flavor. Garnish with extra feta and black pepper if desired.

Why You’ll Love This Recipe

Fresh and flavorful: Crisp veggies, tangy feta, and a bright lemony dressing.
Quick to prepare: Ready in 30 minutes or less.
Perfect for gatherings: Ideal for picnics, BBQs, or potlucks.
Customizable: Easily adapted to what you have on hand.
Meal-prep friendly: Keeps well in the fridge for days.

Tips

Use good-quality feta for the best creamy, salty bite.
Rinse pasta with cold water to cool it quickly and prevent sticking.
Slice the onion thinly or soak it in cold water for 10 minutes to mellow the flavor.
Toss just before serving if you’re prepping ahead to keep everything fresh.

Variations and Substitutions

Add protein: Toss in grilled chicken, chickpeas, or tuna.
Try different cheese: Goat cheese or cubed mozzarella are great alternatives.
Use different pasta shapes: Rotini, penne, or orzo work well.
Add greens: Toss in spinach, arugula, or chopped romaine.
Make it vegan: Omit the feta or use a dairy-free alternative and swap honey for maple syrup.

FAQs

Can I make this ahead of time?
Yes! It tastes even better after sitting for a few hours in the fridge. Just give it a quick toss before serving.

How long does it keep?
Stored in an airtight container in the refrigerator, it will last 3–4 days.

Can I use bottled dressing instead?
You can, but the homemade lemon-herb vinaigrette really elevates the flavor.

What if I don’t like olives?
Feel free to leave them out or substitute with capers or sun-dried tomatoes.

Serving

Serve chilled or at room temperature. This pasta salad is perfect as a side dish for grilled meats, wraps, or sandwiches. You can also enjoy it as a light main course with crusty bread.

Suggestions

Pack it for lunch with a boiled egg or grilled chicken.
Add seasonal veggies like roasted zucchini or bell peppers.
Make it a full meal by tossing in a can of white beans or cooked lentils.
Double the recipe for larger gatherings — it’s always a crowd-pleaser.