Dinner

Irresistible Mediterranean Pasta Salad Recipe

Name: Irresistible Mediterranean Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 14 oz pasta (rotini or penne recommended); 1 large cucumber, peeled and sliced into 1/2-inch half-moons; 18 oz cherry tomatoes, halved; 3/4 cup Mezzetta sliced kalamata olives; 5 oz feta cheese, crumbled; 1/2 red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/3 cup extra-virgin olive oil; 4 tbsp red wine vinegar; 1 tbsp lemon juice; 2 tsp oregano; 1 tsp honey; 3 garlic cloves, freshly pressed; 1/4 tsp black pepper; 1/2 tsp salt; 1/4 tsp red pepper flakes

ByHugo Harnd April 28, 2026April 28, 2026

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Introduction

This Irresistible Mediterranean Pasta Salad combines fresh vegetables, tangy feta, and a zesty homemade dressing for a vibrant, crowd-pleasing dish. Perfect for warm-weather meals or potlucks, it’s easy to prepare and bursting with bold flavors.

A white square plate filled with a colorful pasta salad made of light yellow bowtie pasta as the base layer, seasoned with small green herb sprinkles. On top of this pasta are layers of halved red cherry tomatoes, sliced green cucumbers, and thin curved slices of purple-red onion. Scattered dark purple olives and small white crumbles of feta cheese add texture and color contrast. The dish is placed on a white marbled surface with a green cloth partially visible under the plate. A bowl of clear golden dressing and two lemon halves along with a whole yellow lemon and some green parsley leaves are arranged around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz pasta (rotini or penne works best)
1 large cucumber, peeled and sliced into 1/2-inch half-moons
18 oz cherry tomatoes, halved
3/4 cup sliced kalamata olives
5 oz feta cheese, crumbled
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/3 cup extra-virgin olive oil
4 tbsp red wine vinegar
1 tbsp lemon juice
2 tsp oregano
1 tsp honey
3 garlic cloves, freshly pressed
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp red pepper flakes

Instructions

Step 1: In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, freshly pressed garlic, oregano, salt, pepper, and red pepper flakes until the dressing is emulsified. Let it sit for a few minutes to allow flavors to meld.
Step 2: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, prepare vegetables: peel and slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley.
Step 3: Drain the pasta and rinse it briefly with cold water for 20–30 seconds to stop cooking and remove excess starch. Transfer the slightly warm pasta to a large bowl.
Step 4: Pour the dressing over the warm pasta and toss to coat evenly, allowing the flavor to absorb.
Step 5: Add the cucumber, tomatoes, olives, crumbled feta, red onion, and parsley to the pasta. Toss gently but thoroughly to combine.
Step 6: Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve.

Tips & Variations

For a vegan version, substitute feta with a plant-based cheese or omit it altogether.
Add grilled chicken or chickpeas to boost protein for a heartier salad.
Use fresh oregano if available for a brighter herb flavor.
Letting the salad sit for at least 30 minutes before serving enhances the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. For best results, give it a gentle toss before serving. If the salad thickens or dries out, stir in a little extra olive oil or lemon juice to refresh it.