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There’s nothing like a cold bowl of Mediterranean pasta salad on a hot day. With bright, crisp vegetables, salty Kalamata olives, and tangy feta cheese, this dish is as vibrant as it is satisfying. Tossed in a zesty olive oil and lemon dressing, this salad makes the perfect BBQ side dish, light lunch, or meal prep staple. Whether you’re planning a picnic, a potluck, or a family dinner, this Mediterranean pasta recipe delivers fresh flavors in every bite- all with minimal effort.
The Chemistry of Mediterranean Pasta Salad
Getting pasta salad right is all about balance and texture. Al dente pasta holds its shape and bite even after chilling. The acidity of lemon juice and red wine vinegar brightens the salad, while olive oil emulsifies the dressing, ensuring everything is evenly coated. Vegetables like cucumber and tomato release moisture as they sit, so chilling the salad helps the pasta absorb those juices while maintaining crunch. Tossing everything while the pasta is slightly warm allows it to soak up maximum flavor.
Recipe Troubleshooting
One of the most common issues is soggy pasta, which can ruin the whole texture. Always cook your pasta to al dente and put immediately into the cold ingredients to stop the cooking.
If your pasta is mushy– this is usually from overcooking.
People often worry about watery veggies– you can drain or lightly salt cucumbers to draw out excess moisture.
Another challenge is watery salad, usually from overly juicy cucumbers or tomatoes. Try seeding them before chopping or draining well.
If your salad feels bland, your dressing may lack acidity or salt- add a splash more lemon juice, more garlic powder, red wine vinegar, or a pinch of sea salt.
The salad can dry out in the fridge– just give it a good toss with olive oil or lemon juice before serving.
What pasta shape is best? Farfalle, fusilli, or rotini hold the dressing and ingredients well.
Can I make it ahead of time? Absolutely- in fact, chilling enhances the flavor.
You can dress the pasta ahead but add extra dressing the next day to freshen it up.
You can make it gluten-free with your favorite gluten-free pasta, and for a vegan version, skip the feta or use a dairy-free alternative.
Too salty– if using briny olives and salty feta, balance this with more fresh veggies.
Serving Suggestions
Summer BBQ side dishes, picnic pasta salad, Mediterranean diet recipes, no-mayo pasta salad, Fourth of July side dishes, fresh garden vegetables pasta salad, meal prep pasta salad, light and fresh summer meals, quick meal ideas for hot days, healthy side dishes for grilling season.
Serve this salad chilled in a large mixing bowl, garnished with chopped parsley or basil and lemon wedges for a citrusy touch. It pairs beautifully with grilled chicken, lamb skewers, or falafel. Serve alongside hummus, warm pita, and tzatziki for a Mediterranean feast. For picnics or potlucks, individual mason jars or cups are perfect. Right before serving, drizzle with extra-virgin olive oil for shine and richness.
For best results, serve this pasta salad cold, straight from the fridge. Garnish with fresh herbs, extra lemon zest, or even a sprinkle of red pepper flakes. It’s a perfect companion to grilled proteins and an easy star for summer picnics.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. If it begins to dry out, stir in a splash of olive oil or a squeeze of lemon juice before serving.
Freezer– not recommended as pasta and vegetables lose texture when thawed. This salad is best made fresh or within a few days.
Making Ahead– You can prep the dressing and chop the vegetables a day ahead. Cook the pasta, toss everything together, and chill overnight. Add a little more dressing before serving to refresh flavors.
Recommended Products
Zesty Mediterranean Pasta Salad
Whether you’re meal prepping for the week or feeding a crowd, this Mediterranean pasta salad is always a winner. It’s fresh, tangy, and packed with flavor. The combination of salty olives, creamy feta, and a lemony vinaigrette makes every bite irresistible. It only takes a few simple steps and fresh ingredients to create a side dish everyone will love. Don’t forget to snap a photo and tag me- I love seeing how you make this recipe your own!
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Cold Mediterranean Pasta Salad with Veggies
Ingredients
- 12 ounces farfalle pasta
- 1 English cucumber
- 1 pint grape tomatoes
- 1/2 cup Kalamata olives
- 1/2 cup red onion
- 8 ounces feta cheese
Dressing
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 lemon juiced
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
Instructions
- Add a large pot of water to the stove over medium-high heat. Allow the water to come to a boil.
- Add the 12 ounces of farfalle pasta and cook to al dente—about 5 minutes of boiling.
- Remove and drain.
- While the water is getting up to a boil, prepare the sauce – In a medium mixing bowl, add 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp garlic powder, 1 lemon juiced, and salt and pepper.
- Chop the other veggies, cut the English cucumber into small bite-sized pieces, half the grape tomatoes, half the Kalamata olives, and chop 1/2 red onion into tiny bits.
- Add the freshly cooked pasta, veggies, and mixed sauce in a large bowl. Toss to cover the salad fully. Cover the bowl and place in the fridge to chill for at least 2 hours. Enjoy!
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
J
I love the feta, olives, and lemon dressing combo! So so yummy!!
Madison Reid
mmmm, me too! Mediterranean salads are the best!