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Looking for the perfect Mediterranean Pasta Salad? Discover a chef-tested, vibrant recipe loaded with fresh veggies, feta, and a tangy homemade vinaigrette.

Mediterranean Pasta Salad

A vibrant, chef-tested Mediterranean Pasta Salad loaded with fresh vegetables, tangy feta cheese, and kalamata olives, all tossed in a bright, homemade Greek vinaigrette.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 16 oz Rotini or fusilli pasta Cooked al dente
  • 1 cup English cucumber Diced
  • 1.5 cups Cherry tomatoes Halved
  • 1 cup Red bell pepper Diced
  • 0.5 cup Red onion Thinly sliced
  • 0.5 cup Kalamata olives Pitted and halved
  • 1 cup Marinated artichoke hearts Roughly chopped
  • 1 cup Feta cheese Crumbled
Greek Vinaigrette Dressing
  • 0.5 cup Extra virgin olive oil High quality
  • 3 tbsp Red wine vinegar
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 cloves Garlic Minced
  • 1 tsp Dried oregano
  • 0.5 tsp Kosher salt To taste
  • 0.25 tsp Black pepper Freshly cracked

Method
 

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well, but do not rinse.
  2. While the pasta is cooking, prepare the dressing. In a mason jar or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Shake or whisk vigorously until completely emulsified.
  3. Transfer the warm, drained pasta to a large mixing bowl. Immediately pour half of the prepared vinaigrette over the warm pasta and toss gently. Let it sit for 10 minutes to absorb the flavors.
  4. Once the pasta has cooled slightly, add the cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, and artichoke hearts.
  5. Drizzle the remaining dressing over the salad and gently fold in the crumbled feta cheese. Cover and chill in the refrigerator for at least 2 hours before serving.

Notes

Chef's Failure Warning: Never rinse your pasta under cold water! Rinsing washes away the surface starches needed for the vinaigrette to cling to the noodles. Always dress the pasta while it is still warm for maximum flavor absorption.