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4.5 from 6 votes

Mediterranean Pasta Salad

Juicy tomatoes and cucumbers, black and green olives, crumbled feta, and tender pasta are tossed in a homemade balsamic vinaigrette! An EASY pasta salad recipe with Mediterranean-inspired ingredients that's ready in under 30 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Calories: 293 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Pasta Salad
  • 1 pound fusili pasta or other short pasta such as rotini, penne, ziti, or wheels
  • 1 English cucumber diced into small chunks
  • 1 pint Cherry or grape tomatoes halved if desired (or regular or Roma tomatoes, diced into small chunks)
  • ½ of a large red onion sliced vertically into thin strips
  • ⅔ cup black kalamata olives pitted (from a 3.8-ounce can sliced olives, drained)
  • ½ cup green olives pitted and halved
  • ½ cup crumbled Feta cheese or more if desired (I used fat free crumbles)
Vinaigrette
  • ⅓ cup olive oil plus more for final drizzling if desired
  • 2 to 3 tablespoon red wine vinegar or balsamic vinegar balsamic is stronger and will give more bite
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons honey or to taste
  • 1 rounded tablespoon prepared Dijon mustard such as Grey Poupon
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • ¾ teaspoon freshly ground black pepper or to taste
  • fresh basil and/or mint for garnishing as desired (or add about 1/4 cup finely chopped basil or mint for more intense flavor)

Instructions

    Cup of Yum
  1. Pasta Salad - Cook pasta according to package directions for al dente. Tips - Make sure to salt the pasta water. I also add a drizzle of olive oil into the water which helps prevent pasta from sticking. Drain after pasta is done.
  2. While pasta is boiling, chop or slice the cucumber, tomatoes, onion, and olives if necessary.
  3. Transfer cooked pasta into a very large bowl, and top with the diced vegetables, olives, and evenly sprinkle the feta; set aside momentarily.
  4. Vinaigrette - Whisk together all the ingredients, taste, and check for balance. Tip - It will and should taste very strong, it needs to flavor about 2 pounds worth of food. However, make sure you like the overall flavor.
  5. Evenly drizzle the vinaigrette over the pasta and vegetables, and toss very well to coat.
  6. Taste the pasta and if desired, add more salt. Tip - I added another teaspoon or so because the 1 teaspoon of salt in the vinaigrette just isn't enough for my preferences to properly flavor such a big bowl of food.
  7. Optionally, drizzle with additional olive oil, as desired and toss to combine.
  8. Garnish with the fresh basil and/or mint, as desired.
  9. Serve the pasta salad immediately or if desired, you can chill it before serving. Extra pasta salad will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tips - I like to zap my leftovers for 30 seconds in the microwave to take the chill off but it's optional. If the fridge has dried out your pasta salad, squirting a bit of store bought Italian dressing or similar helps. Additional olive oil also helps but doesn't add much "flavor".

Notes

  • Vinaigrette adapted from Loaded Greek Salad

Nutrition Information

Serving 1 Calories 293kcal (15%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Cholesterol 8mg (3%) Sodium 588mg (25%) Fiber 3g (12%) Sugar 11g (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 293

% Daily Value*

Serving 1
Calories 293kcal 15%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 12g 71%
Cholesterol 8mg 3%
Sodium 588mg 25%
Fiber 3g 12%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.