Easy Mediterranean Pasta Salad with cucumber, tomatoes, kalamata olives, parsley and lots of feta cheese! So easy to throw together and super yummy.
I’m back with another pasta salad! And while last week’s post could also easily be called Mediterranean Pasta Salad, so can this one! We’ve got classic mediterranean flavors here like feta, kalamata olives and red onion! It’s so good, easy to make and pretty light for pasta salad. Let’s make it!
Mediterranean Pasta Salad ingredients
- Pasta! I used Farefelle, 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 in most dishes. They have a stronger flavor and nicer color but you can use any tomatoes in this recipe.
- Cucumber – I prefer english cucumbers and I like to partially peel them.
- Feta cheese
- Kalamata olives
- 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 – add this at the end for extra freshness + zing
How to make mediterranean pasta salad
Cook pasta according to package directions. Make sure to add a couple palmfuls of salt to the water once its boiling to season the pasta.
While the pasta cooks, chop your ingredients and 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!
Once pasta is cooked, rinse under cool water using a colander (affiliate link). This stops the cooking process and removes excess starch from the pasta.
Lastly, just combine all ingredients in a bowl and and enjoy!
Tried this recipe?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
More pasta recipes
Mediterranean Pasta Salad
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.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Course, Salad
- Cuisine: American, Mediterranean
Ingredients
- 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
Instructions
- Cook pasta according to package instructions, but remember to add a couple palmfuls of salt to the water once its boiling (before adding pasta).
- Make the dressing. Combine all dressing ingredients in a jar with a secure lid.
- Chop tomatoes, cucumber, parsley.
- Once pasta is cooked, drain and rinse under cool water. Add to a mixing bowl.
- 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!
Laura
Yummy! One of the best pasta salads I’ve made in a long time. Super fresh tasting and delicious 😋 Will definitely be making again!
Becky Schmieg
Hi Laura! Yay! I’m so glad you loved it. Thank you for taking the time to leave a review 🙂
Courtney V
Amazing pasta salad! Perfect for this summer heat. Followed the recipe exactly and I wouldn’t change a thing. 10/10 thank you!
P.S. I couldn’t find the nutrition facts but I’ll calculate it on my own lol
Becky Schmieg
Hi Courtney! I’m so happy to hear that and I really appreciate you taking the time to leave a review 🙂 And unfortunately, I don’t have a nutrition calculator for my recipe cards right now, but I will be upgrading soon!