A colorful, crunchy, and flavor-packed pasta salad inspired by Mediterranean cuisine—perfect for warm-weather cookouts, effortless lunches, or any time you crave something fresh and satisfying.

Why You’ll Love This Recipe
Bright and vibrant flavors – Crisp cucumber, juicy tomatoes, briny olives, creamy feta, and fragrant herbs—all tossed in a zesty lemon-olive oil vinaigrette
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Easy prep and adaptable – Assembles in about 25 minutes, and ingredients can be customized to suit what you have or prefer .

Textural contrast – Al dente pasta provides a satisfying base alongside crunchy vegetables and soft feta or mozzarella
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Make-ahead friendly – Chilling allows flavors to meld, and leftovers last several days in the fridge
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ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Small pasta (rotini, penne, farfalle, or orzo)

Fresh cucumber (English or Lebanese)

Cherry or grape tomatoes

Red onion or scallions

Kalamata or black olives

Crumbled feta or mozzarella or bocconcini

Fresh herbs (parsley, basil, arugula optional)

Dressing: Extra‑virgin olive oil, lemon juice or red wine vinegar, garlic, dried oregano or fresh basil, salt, pepper, and optional honey or Dijon mustard
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directions
Cook pasta al dente in salted water, drain, rinse under cold water, and cool
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Whisk together dressing ingredients until well combined
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In a large bowl, toss cooled pasta with dressing, then add vegetables, olives, cheese, and herbs .

Chill for at least 30 minutes to allow flavors to meld—longer if prepping ahead
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Before serving, taste and adjust seasoning, garnish with more fresh herbs or cheese, and enjoy chilled or at room temperature.

Servings and timing
Yield: 6–8 servings as a side
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Prep time: ~10–15 minutes

Cook time: ~10 minutes for pasta

Chill time: 30 minutes to 2 hours (optional, but recommended)
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Total time: Approximately 25–45 minutes

Variations
Protein boost: Add grilled chicken, chickpeas, white beans, or shrimp for a heartier dish .

Change the cheese: Use mozzarella cubes, bocconcini, or omit for a dairy-free version .

Swap vegetables: Use zucchini, bell pepper, sun‑dried tomatoes, artichokes, or mix of cucumbers and cherry tomatoes .

Dressing twist: Try creamy tzatziki-style yogurt dressing, pesto-based dressing, or add harissa for heat .

Herb variations: Fresh oregano, mint, basil, parsley, arugula, or cilantro all work beautifully
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storage/reheating
Refrigerate leftovers in an airtight container for 3–5 days; flavors often improve after resting
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Before serving after storage, toss again and add a splash of dressing or olive oil to refresh
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Make‑ahead tips: Assemble and chill up to 24 hours before serving; add tender greens or cheese just before serving to maintain texture .

FAQs
1. Can I use gluten‑free pasta?
Yes—any short gluten‑free pasta (such as quinoa or chickpea) works well; just cook al dente .

2. Should I rinse pasta after cooking?
Yes—rinse under cold water to cool and prevent sticking, unless you’re using the Italian aunt method and dressing while still warm
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3. How long does it stay fresh?
Properly stored, it stays fresh in the fridge for 3–5 days; beyond that the texture may soften .

4. Can I make it ahead?
Absolutely—assemble and refrigerate several hours or a day ahead. Add fresh herbs or cheese right before serving .

5. What pasta shape is best?
Short, ridged shapes like rotini, penne, farfalle, or bowtie hold the dressing best
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6. Can I add grains instead of pasta?
Yes—quinoa, farro, or brown rice make great grain-based alternatives.

7. Is it OK to serve at room temperature?
Yes—bring it out of the fridge ~30 minutes before serving for best flavor.

8. How do I prevent flimsy veggies?
Cut vegetables evenly and keep high-water items (like cucumber) crisp; add them just before serving if prepping early .

9. Can I use bottled dressing?
Olive oil–based vinaigrettes are fine; avoid mayo-based dressings for freshness and lighter flavor
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10. How do I refresh leftovers?
Toss with a bit more olive oil or dressing and fresh herbs to revive flavors before eating .

Conclusion
Our Mediterranean Pasta Salad is the ultimate spring and summer companion: colorful, refreshing, and crowd-approved. With endless customization options and make-ahead convenience, it’s the perfect side—or a light main—any time the weather’s warm. Enjoy this cool, vibrant dish at your next cookout or as your go-to seasonal lunch.

Mediterranean Pasta Salad

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 10minutes
Total Time: 30 minutes
Yield: 6–8 servings
Category: Salad, Side Dish
Method: No-Cook (after pasta boiling)
Cuisine: Mediterranean
Diet: Vegetarian

Print Recipe

Description

This Mediterranean Pasta Salad is a vibrant, flavor-packed dish perfect for warm weather. Loaded with fresh veggies, olives, feta cheese, and tossed in a zesty dressing, it’s the ultimate side for cookouts, picnics, or easy lunches. A cool, refreshing twist on classic pasta salad!

Instructions

Cook pasta according to package directions. Drain and rinse under cold water to cool.
In a small bowl or jar, whisk together all dressing ingredients.
In a large bowl, combine cooked pasta, tomatoes, cucumber, red onion, olives, bell pepper, and parsley.
Pour dressing over salad and toss to coat evenly.
Add crumbled feta and gently mix.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.