Mediterranean Pasta Salad
Bright, zesty pasta salad packed with juicy cherry tomatoes, crisp cucumber, tangy olives, and creamy feta cheese. Tossed in a simple lemon-oregano vinaigrette, it comes together in 25 minutes and tastes like a Greek summer on a plate.
For 4 servings
- boil · ~10 min
Cook the pasta in well-salted water.
1.Bring a large pot of water to a rolling boil.2.Add 1 tablespoon salt to the boiling water.3.Add pasta and cook according to package directions until al dente.4.Drain and rinse under cold water to stop cooking. Let cool completely.TIPSalt the pasta water generously — it seasons the pasta from within. Rinsing with cold water stops carryover cooking. - mix · ~1 min
Whisk the lemon-oregano vinaigrette.
1.In a small bowl, combine olive oil, lemon juice, red wine vinegar, and minced garlic.2.Add dried oregano, a pinch of salt, and black pepper.3.Whisk until well emulsified. Set aside. - mix · ~2 min
Combine all ingredients in a large bowl.
1.Add cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, sliced red onion, and kalamata olives to a large mixing bowl.2.Pour the vinaigrette over everything.3.Toss gently until all ingredients are evenly coated. - mix · ~1 min
Fold in the feta cheese.
1.Add crumbled feta cheese to the bowl.2.Fold gently to distribute without breaking the cheese down completely.3.Taste and adjust seasoning if needed.TIPAdd feta last to keep visible creamy chunks. Over-mixing turns the salad cloudy. - rest · ~15 min
Chill before serving for best flavor.
Cover and refrigerate for at least 15 minutes. The pasta absorbs the vinaigrette as it sits. Serve chilled or at room temperature.
TIPMake this up to a day ahead — the flavors deepen overnight. Bring to room temp for 10 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the cooked pasta under cold water immediately to stop carryover cooking and cool it down quickly.
- 2Seed the cucumber halves with a spoon before dicing to prevent the salad from turning watery.
- 3Use a high-quality extra virgin olive oil for the vinaigrette – it makes the biggest difference in flavor.
- 4Let the finished salad rest in the fridge for at least 15 minutes so the pasta soaks up the vinaigrette.
- 5Fold the feta in gently at the very end to keep it in distinct creamy chunks rather than muddying the dressing.
- 6If making ahead, reserve a splash of the vinaigrette to refresh the salad just before serving.
Adapt it for your goals.
Protein-packed
Add 200g of grilled chicken, chickpeas, or flaked tuna to turn this side into a complete lunch or dinner. The neutral pasta and tangy dressing pair well with any protein.
gluten freeGluten-free
Swap the regular pasta for your favorite gluten-free short pasta (corn, rice, or legume-based). Cook it just short of al dente and rinse well to maintain texture.
veganVegan
Omit the feta cheese and add ¼ cup of capers and ¼ cup of toasted pine nuts for brininess and crunch. A drizzle of tahini in the vinaigrette adds creaminess.
herb gardenHerb garden
Stir in ¼ cup of fresh chopped parsley, mint, or basil along with the vegetables. The fresh herbs brighten the salad and contrast with the dried oregano.
Why this is on our healthy list.
Rich in Vegetables
Packed with tomatoes, cucumber, bell pepper, and red onion, this salad delivers a variety of vitamins, antioxidants, and fiber in every serving.
Heart-Healthy Fats
Extra virgin olive oil and kalamata olives provide monounsaturated fats and polyphenols that support cardiovascular health.
Good Source of Calcium
Feta cheese contributes calcium and protein, important for bone health and muscle repair, without overwhelming the dish.
Frequently asked questions
Yes, it tastes even better the next day. Store it covered in the fridge and add a splash of lemon juice or olive oil before serving to refresh the dressing.
