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Fresh and flavorful, this Mediterranean Pasta Salad is so simple but delicious. A bowl of delicious vegetables mixed with your favorite pasta tossed in a lemon-y Greek dressing, this pasta is perfect for all occasions.
Whether you’re making this Mediterranean pasta salad for a picnic, work lunch, or a potluck, this pasta salad is perfect! Hearty but refreshing, the pasta salad is covered with a zesty homemade Greek dressing that is packed with flavor.
Looking for more salad recipes? Why not also try my Greek Tuna Pasta Salad Recipe and my Easy Mediterranean Quinoa Salad! Both are a great work-lunch as they pack really well!
Why You’ll Love This Mediterranean Pasta Salad
- It can be easily customized. Swap the vegetables to whatever you have in your fridge. No need to stick exactly to the recipe down below. That’s the best part about pasta salads!
- Loaded with Mediterranean flavors. We’ve got Kalamata olives, green pimento olives, red onions, marinated artichoke, and much more all come together for a delicious pasta salad.
- Tasty homemade dressing. The dressing is so delicious and easy to make! Plus it’s made with kitchen staples.
What You’ll Need
- Rotini pasta
- Cherry tomatoes — swap for grape tomatoes if you can’t find cherry tomatoes.
- Kalamata olives — pitted
- Green pimento olives
- Marinated artichoke
- Red onion
- Cucumbers — I used English, you can also find speciality cucumbers with no seeds if you prefer!
- Red bell pepper
- Baby mozzarella cheese
- Parsley
For the Greek Dressing
- Lemon juice
- Olive oil
- Oregano
- Red wine vinegar
- Black pepper
- Pepper flakes
- Salt
- Dijon mustard
- Grated parmesan cheese
- Garlic
- Parsley
How To Make Mediterranean Pasta Salad
- Cook pasta: Cook until al dente according to package directions. Max 10 minutes, you need them al dente.
- Make the dressing: In a small cup or bowl, mix the dressing ingredients. Set aside.
- Prepare the salad: Slice the tomatoes, mozzarella cheese and Kalamata olives in half, the artichokes in quarters, slice cucumbers, finely dice the red onion and red bell pepper and chop the parsley.
- Drain and rinse the pasta: Once the pasta has cooked, drain and run it under some cold water. Drain again very well and transfer to a large bowl.
- Combine everything: Add in all the ingredients and then pour over the dressing. Toss to mix everything together. Transfer to a serving dish and garnish with some lemon wedges and fresh oregano if you have some.
Tips and Notes
- When cooking the pasta, after dropping it into the boiling water, stir immediately to avoid the pasta sticking to the pan.
- Be sure to drain your pasta well and rinse with cold water before mixing the salad.
- Top with feta cheese to amp up the Mediterranean flavors!
- Keep chilled until ready to serve.
- Season with a little more salt and pepper, it really makes the flavors pop!
- Garnish with lemon wedges and fresh oregano.
- Don’t have rotini pasta? Make it into a Mediterranean orzo salad. Use what you have!
- If you don’t have fresh tomatoes, sun dried tomatoes work as well.
- If you’re worried about the onions tasting too strong, you can soak them in some water beforehand.
FAQs
Try adding chickpeas, avocado (if eating immediately, don’t want it to brown!), lettuce, fresh basil, fresh dill, pine nuts, goat cheese, shredded chicken, and more. I like to change things up when I make this based on what I have in the fridge. We love making this when it’s close to restock day and there’s a lot of odds and ends in the fridge.
The pasta is best eaten within 2 to 3 days. Store the pasta in an airtight container in the fridge. Don’t worry about the pasta getting soggy with the dressing, the pasta salad is actually even tastier once it has had time to marinate in the Greek dressing.
A medium shape pasta works well for this recipe like rotini or shells, the nooks and ridges allow the dressing to cling well and add loads of flavor!
More Delicious Salad Recipes
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Mediterranean Pasta Salad
Ingredients
- 1½ cup rotini pasta, uncooked
- 1½ cup cherry tomatoes, cut in half
- ¾ cup Kalamata olives, pitted, and cut in half
- ¾ cup green pimento olives
- 1½ cup marinated artichoke, sliced
- ¼ cup red onion, petite diced
- 1 cup cucumbers, sliced , I used English
- ¼ cup red bell pepper, petite diced
- 1 cup baby mozzarella cheese, or more if you like, cut in half
- ¼ cup parsley, finely chopped
Greek Dressing
- ⅓ cup lemon juice
- ½ cup olive oil
- 1 tsp. oregano leaves, dry
- 2 tbsp. red wine vinegar
- ½ tsp. black pepper, fresh cracked
- ½ tsp. pepper flakes, or less
- ½ tsp. salt, more or less to taste
- 1 tbsp. Dijon mustard
- 2 tbsps. grated parmesan cheese
- 1-2 cloves garlic, minced, or less per preference
- 1 tsp. parsley, dry
Instructions
- Cook pasta al dente according to package directions. Max 10 minutes, you need them al dente.
- In a small cup or bowl, mix the dressing ingredients. Set aside.
- Slice the tomatoes, mozzarella cheese and Kalamata olives in half, the artichokes in quarters, slice cucumbers, finely dice the red onion and red bell pepper and chop the parsley.
- Once the pasta has cooked, drain and run it under some cold water. Drain again very well and transfer to a large bowl.
- Add in the al the ingredients and then pour over the dressing. Toss to mix everything together.
- Transfer to a serving dish and garnish with some lemon wedges and fresh oregano if you have some.
Notes
- When cooking the pasta, after dropping it into the boiling water, stir immediately to avoid the pasta sticking to the pan.
- Be sure to drain your pasta well and rinse with cold water before mixing the salad.
- Top with feta cheese to amp up the Mediterranean flavors!
- Keep chilled until ready to serve.
- Season with a little more salt and pepper, it really makes the flavors pop!
- Garnish with lemon wedges and fresh oregano.
- Don’t have rotini pasta? Make it into a Mediterranean orzo salad. Use what you have!
- If you don’t have fresh tomatoes, sun dried tomatoes work as well.
- If you’re worried about the onions tasting too strong, you can soak them in some water beforehand.
Absolutely incredible! So full of flavor and delicious.
Thanks for the review Amy. Glad you enjoyed the recipe.