Looking for a light, healthy, and quick meal that doesn’t sacrifice flavor?
This Mediterranean Pasta Salad is your perfect solution.
Whether you’re meal prepping for the week, whipping up a last-minute side for a cookout, or craving a refreshing dinner, this dish comes together in 20 minutes or less using simple, wholesome ingredients.
Praised for its heart-healthy benefits, the Mediterranean diet shines in this vibrant salad—loaded with fresh vegetables, olive oil, lemon juice, herbs, and feta cheese.
With minimal effort and maximum flavor, this is a recipe you’ll come back to again and again.
Why You’ll Love This Mediterranean Pasta Salad
This pasta salad checks every box—quick, easy, healthy, and delicious. Here’s why it stands out:
- Packed with bold Mediterranean flavors like olives, feta, herbs, and lemon
- Ready in 20 minutes or less—perfect for busy weeknights
- Versatile enough for lunch, dinner, potlucks, or picnics
- Vegetarian and easy to make gluten-free with alternative pasta
- Light yet satisfying, thanks to fiber-rich veggies and healthy fats
Ingredients You’ll Need
To keep prep time short, this recipe uses basic ingredients that require little to no cooking beyond boiling the pasta.
For the Salad:
- 12 oz short pasta (penne, rotini, bowtie, or similar)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Lemon-Herb Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Optional Add-Ins:
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup marinated artichoke hearts, chopped
- Roasted red peppers, sun-dried tomatoes, or fresh basil
How to Make Mediterranean Pasta Salad in 20 Minutes
This dish is fast and easy when you follow a few simple steps in order.
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (usually 8–10 minutes). Drain and rinse under cold water to cool quickly. - Prep the Vegetables
While the pasta cooks, chop the cucumbers, tomatoes, olives, onions, and parsley. Crumble the feta. - Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. - Assemble the Salad
In a large mixing bowl, combine the cooled pasta with vegetables and feta. Pour the dressing over and toss to coat evenly. - Taste and Adjust
Add more salt, pepper, or lemon juice as needed. Serve immediately or chill for 5–10 minutes before serving.
Pro Tips for Maximum Flavor in Minimum Time
- Salt the pasta water well—this is your first and best opportunity to season the pasta.
- Don’t overcook the pasta—a firm texture holds up better when mixed with dressing.
- Use high-quality olive oil for the best flavor in the dressing.
- Chill veggies in advance to save time during prep.
- Toss pasta with dressing while still slightly warm so it absorbs more flavor.
Variations and Add-Ins
This recipe is very flexible. Make it your own with these popular additions:
- Add grilled chicken or shrimp for protein
- Use chickpea, lentil, or quinoa pasta for a gluten-free version
- Swap feta for goat cheese or a dairy-free cheese substitute
- Mix in sun-dried tomatoes or roasted eggplant for deeper flavor
- Top with pine nuts or toasted almonds for added crunch
Storage and Meal Prep Tips
- Store in an airtight container in the refrigerator for up to 4 days.
- Ideal for meal prep—flavors deepen over time, making leftovers even better.
- If making ahead for a party, keep the dressing separate and toss right before serving.
- Avoid adding delicate herbs like mint too far in advance, as they can wilt quickly.
Recipe FAQ’s
Can I make this pasta salad ahead of time?
Yes! It’s actually better after it sits for a bit. You can make it up to 1 day in advance. Store in the fridge and toss again before serving. Add extra dressing if it seems dry.
Does it need to be served cold?
While it’s typically served chilled or at room temperature, you can enjoy it slightly warm right after assembling if you’re short on time.
What kind of pasta works best?
Short pasta shapes like rotini, penne, farfalle (bowtie), or fusilli are ideal. They hold the dressing well and are easy to eat cold.
Mediterranean Pasta Salad (20-Minutes)
Ingredients
For the Salad:
- 12 oz short pasta penne, rotini, bowtie, or similar
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ red onion thinly sliced
- ½ cup Kalamata olives halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley chopped
For the Lemon-Herb Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Optional Add-Ins:
- 1 cup canned chickpeas drained and rinsed
- ½ cup marinated artichoke hearts chopped
- Roasted red peppers, sun-dried tomatoes, or fresh basil
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (usually 8–10 minutes). Drain and rinse under cold water to cool quickly.
Prep the Vegetables
- While the pasta cooks, chop the cucumbers, tomatoes, olives, onions, and parsley. Crumble the feta.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Assemble the Salad
- In a large mixing bowl, combine the cooled pasta with vegetables and feta. Pour the dressing over and toss to coat evenly.
Taste and Adjust
- Add more salt, pepper, or lemon juice as needed. Serve immediately or chill for 5–10 minutes before serving.