If you love bright and fresh flavors, this Mediterranean Pasta Salad recipe will be your new go-to. It’s loaded with all the classics including juicy tomatoes, crisp cucumbers, briny Kalamata olives, tangy feta, and plenty of fresh mint. All you have to do is toss it all together with a zesty lemon vinaigrette that ties everything together. It’s simple, refreshing, and packed with flavor in every bite.
This Mediterranean Pasta Salad is perfect for entertaining (especially during spring and summer), backyard barbecues, or quick weekday lunches and snacking. I love making a big batch at the start of the week, just like my Pesto Pasta Salad, because it actually gets better over time. The texture and flavors meld perfectly! Be sure to serve it cold, top with extra feta and mint, and you’ve got an instant crowd-pleaser that couldn’t be easier to throw together.
How To Make A Mediterranean Pasta Salad
Here’s a video of how to make a Mediterranean Pasta Salad! For another delicious side dish, check out my Herby Potato Salad with Crispy Bacon recipe.
Ingredients – For The Pasta Salad
- 1 pack (16 ounces) fusilli or fusilloni pasta
- 1 cup halved grape tomatoes
- 1 cup diced red onion
- 1 cup diced mini cucumbers
- 1 cup diced green bell pepper
- ½ cup halved Kalamata olives
- 1 ¼ cup feta cheese plus more for serving
- ½ cup chopped fresh mint, plus more for serving
Ingredients – For The Vinaigrette
- ¼ cup extra virgin olive oil
- Juice 1 large lemon (about 3 tablespoons)
- 3 tablespoons red wine vinegar
- 2 tablespoons pepperoncini juice
- 2 teaspoons dried oregano
- ½ teaspoon dried mint
- 1 to 2 cloves garlic, grated (depending on preference)
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Crushed red pepper flakes to taste (optional)
Step-By-Step Method
- In a large pot of heavily salted boiling water, cook the pasta until al dente according to package instructions. Strain the pasta, rinse with cold water, and drizzle with extra-virgin olive oil to prevent sticking. Set aside.
- In a large mixing bowl, combine all of the dressing ingredients and whisk together until well combined and emulsified.
- Add the fusilli pasta, grape tomatoes, red onion, mini cucumbers, green bell pepper, kalamata olives, feta cheese, and fresh mint. Toss until thoroughly combined. Taste and adjust for seasoning if desired.
- Chill in the refrigerator until ready to serve. Once ready, top with additional feta and fresh mint. Enjoy!
Tip
Cook your pasta al dente and make sure to rinse with cold water immediately after. I usually don’t recommend rinsing pasta, but a cold pasta salad is the only exception! It will stop the cooking and cool the noodles. After rinsing your pasta, drizzle a generous amount of olive oil overtop to prevent sticking. Season with salt, as it’s always best to season in layers!