What is Mediterranean pasta salad made of?

Mediterranean pasta salad typically includes pasta (rotini, penne, or farfalle work well), vegetables like cucumbers, tomatoes, bell peppers, red onion, Kalamata olives, and feta cheese. It's usually dressed with a vinaigrette made with olive oil, lemon juice, garlic, and herbs.

How long is Mediterranean pasta salad good for?

Mediterranean pasta salad is generally good for 3-5 days in the refrigerator, as long as it's stored properly in an airtight container.

Can you make pasta salad the day before?

Yes, pasta salad can be made a day in advance. In fact, the flavors often meld together even better when refrigerated overnight. Just be aware that the pasta may absorb some of the dressing, so you might need to add a little more dressing before serving.

What kind of dressing is best for pasta salad?

A vinaigrette is a classic choice for pasta salad. For Mediterranean pasta salad, a lemon-herb vinaigrette made with olive oil, lemon juice, garlic, oregano, and basil is an excellent option.

What can I add to store bought pasta salad to make it better?

To enhance store-bought pasta salad, add fresh vegetables like chopped cucumbers, tomatoes, bell peppers, or red onion. Also, consider adding feta cheese, Kalamata olives, fresh herbs (like parsley or basil), and a squeeze of lemon juice. You may also want to adjust the dressing to your liking.

What protein goes well with pasta salad?

Grilled chicken, shrimp, chickpeas, or white beans all pair well with pasta salad. Adding protein transforms the pasta salad into a more substantial meal.

Mediterranean Pasta Salad: Your New Favorite Easy Summer Meal 2026

Name: Mediterranean Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: PT-493699H24M51S
Cuisine: Mediterranean
Ingredients: 1 pound short pasta (like fusilli, farfalle, or penne); 1 pint cherry or grape tomatoes, halved; 1 English cucumber, diced; 1 red bell pepper, diced; 1/2 red onion, thinly sliced; 1 cup Kalamata olives, pitted and halved; 8 ounces feta cheese, crumbled; 1/2 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1/2 cup extra virgin olive oil; 1/3 cup fresh lemon juice (about 2 lemons); 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon honey or maple syrup; Salt and freshly ground black pepper to taste

Mediterranean Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, no-cook sauce pasta salad where ripe summer tomatoes mingle with pasta to create a glorious dressing. It’s a flexible, crowd-pleasing dish perfect for a quick meal, potlucks, or spring parties. The fresh lemon-herb vinaigrette and crisp vegetables make it a satisfying and wholesome choice.

Author: Harmony
Prep Time: 20min
Cook Time: 10min
Total Time: 30min plus chilling
Yield: 6 servings 1x
Category: lunch
Method: boiling, no-cook dressing
Cuisine: Mediterranean

Ingredients

Scale

1 pound short pasta (like fusilli, farfalle, or penne)
1 pint cherry or grape tomatoes, halved
1 English cucumber, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1 cup Kalamata olives, pitted and halved
8 ounces feta cheese, crumbled
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice (about 2 lemons)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water.
While pasta cooks, make the vinaigrette by whisking together olive oil, lemon juice, minced garlic, oregano, honey, salt, and pepper in a small bowl or jar.
In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and dill.
Pour the lemon-herb vinaigrette over the salad and toss gently until everything is evenly coated.
Gently fold in the crumbled feta cheese.
Let the salad sit for at least 30 minutes at room temperature before serving to allow the flavors to meld.

Notes

For best flavor, make ahead and refrigerate for a few hours or overnight. Revive leftovers with a drizzle of olive oil and fresh lemon juice. Avoid overcooking the pasta and use fresh lemon juice, not bottled.

Nutrition

Serving Size: 6
Calories: 420
Sugar: 6
Sodium: 750
Fat: 22
Saturated Fat: 6
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 48
Fiber: 4
Protein: 12
Cholesterol: 25

Find it online: https://harmonymeal.com/mediterranean-pasta-salad/