Bowl of colorful Mediterranean Pasta Salad with fresh vegetables and olives

Mediterranean Pasta Salad

BySavannah Brooks
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Why make this recipe

Mediterranean Pasta Salad is a delightful and vibrant dish that brings together fresh ingredients and delicious flavors. It’s easy to prepare and perfect for any occasion, whether it’s a picnic, barbecue, or a simple family dinner. This salad is not only visually appealing but also packed with nutrients. Plus, it can be made in advance, making it a convenient choice for meal prep.

How to make Mediterranean Pasta Salad

Ingredients:

  • Pasta (your choice)
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Red onion, finely chopped
  • Feta cheese, crumbled
  • Kalamata olives, pitted and sliced
  • Olive oil
  • Lemon juice
  • Salt and pepper
  • Fresh herbs (like parsley or basil), chopped

Directions:

  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, red onion, feta cheese, and olives.
  3. In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss gently to combine.
  5. Garnish with fresh herbs before serving.

How to serve Mediterranean Pasta Salad

Serve Mediterranean Pasta Salad chilled or at room temperature. It can be a main dish or a side. Pair it with grilled chicken, fish, or enjoy it on its own. The colorful ingredients make it a great dish for gatherings, and you can serve it in a big bowl for sharing or in individual servings.

How to store Mediterranean Pasta Salad

Store any leftover Mediterranean Pasta Salad in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. If the salad sits for a while, the pasta may absorb some of the dressing. You can always add a little more olive oil and lemon juice when ready to eat to freshen it up.

Tips to make Mediterranean Pasta Salad

  • Use whole grain or gluten-free pasta for a healthier option.
  • Feel free to add other vegetables like bell peppers or spinach for extra flavor.
  • Let the salad sit for at least 30 minutes before serving; this allows the flavors to meld together nicely.

Variation

For a protein boost, add grilled chicken or chickpeas to the salad. You can also swap feta cheese for mozzarella or goat cheese if you prefer a different taste.

FAQs

Can I make this pasta salad ahead of time?
Yes! This salad is great for making in advance. Just store it in the fridge until you’re ready to serve.

What type of pasta works best?
You can use any pasta of your choice. Rotini, penne, or farfalle are great options for this salad.

Can I freeze Mediterranean Pasta Salad?
It’s not recommended to freeze this salad because the texture of the vegetables and pasta can become mushy after thawing. It’s best enjoyed fresh!

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Mediterranean Pasta Salad

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and delightful pasta salad packed with fresh ingredients and flavors, perfect for any occasion.

Ingredients

  • Pasta (your choice)
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Red onion, finely chopped
  • Feta cheese, crumbled
  • Kalamata olives, pitted and sliced
  • Olive oil
  • Lemon juice
  • Salt and pepper
  • Fresh herbs (like parsley or basil), chopped

Instructions

  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, red onion, feta cheese, and olives.
  3. In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss gently to combine.
  5. Garnish with fresh herbs before serving.

Notes

Let the salad sit for at least 30 minutes before serving for the best flavor. It can be made in advance and stored in an airtight container in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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