Mediterranean Pasta Salad (20-Minutes)
This Mediterranean Pasta Salad is a vibrant, refreshing, and nutrient-packed dish that comes together in just 20 minutes. Featuring al dente pasta tossed with crisp cucumbers, juicy cherry tomatoes, briny olives, tangy feta, and a zesty lemon-herb dressing, it’s the perfect side or light meal for any occasion.Ideal for busy weeknights, meal prep, or outdoor gatherings, this pasta salad is bursting with flavor and heart-healthy ingredients.
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.