Mediterranean Pasta Salad, out of all the pasta salads a home chef can have in their recipe box, is one of the best to wow a crowd! Cucumbers, tomatoes, olives, and feta cheese are mixed with rotini and drizzled with homemade Greek dressing to create this colorful and appetizing pasta salad!
This pasta salad, like caprese pasta salad and Italian pasta salad, are easy to make, but also so colorful and appetizing alongside everything else on any table!
How To Make Mediterranean Pasta Salad
Have this pasta salad on the table in 3 simple steps. Just cook the pasta, make the dressing and combine together with fresh crunchy veggies!
- Pasta: Cook pasta to al dente and run under cold water to stop the cooking. It’s important to not overcook the pasta so it doesn’t break apart and holds up well with the other ingredients.
- Dressing: For the dressing, whisk together or shake the ingredients in a jar with a tight-fitting lid and set aside.
- Combine: Place all ingredients in a large bowl and top with dressing. Mix well to combine.
Refrigerate at least one hour. Before serving, garnish with extra crumbled feta cheese, and fresh parsley. Feel free to add a side of croutons or breadsticks for a little extra crunch!
What Dressing is the Best for Pasta Salad?
Homemade of course!! But if you go “store-bought” for dressing, be sure to look for bright, tangy flavors like red wine vinegar, olive oil, and Dijon mustard. Brand names aren’t as important as the ingredients, but try to look for these basics!
If you happen to have another homemade vinaigrette on hand (like Balsamic Vinaigrette or Italian Dressing), it’ll most likely be great in this recipe.
How Long Will Pasta Salad Last?
As long as the pasta was cooked al dente, Mediterranean pasta salad will last a good 5 days in the refrigerator.
The salad may need to be drained and a little extra dressing can be added to brighten the flavors. Don’t forget to add a little extra salt and pepper and crumbled feta to make it look brand new again!
Must Try Pasta Salad Recipes
- Italian Pasta Salad– Reader favorite!
- Easy Orzo Pasta Salad – fresh & flavorful!
- Caprese Pasta Salad – bright & tangy
- Dill Pickle Pasta Salad – party favorite
- Creamy Tuna Pasta Salad – perfect light lunch!
- Easy Pasta Salad Recipe – great for leftovers
Did you love this Mediterranean Pasta Salad? Be sure to leave a rating and a comment below!
Mediterranean Pasta Salad
Ingredients
- 8 ounces rotini pasta
- 1 cup tomatoes chopped
- 1 cup cucumbers sliced
- ¼ cup oil packed sundried tomatoes drained
- ½ cup kalamata olives or black olives
- 1 cup chickpeas drained and rinsed
- ¼ cup red onion diced
- ½ cup feta cheese crumbled
- 1 cup artichokes diced and drained
- 1 tablespoon fresh parsley
Dressing
- 1 cup store bought Greek dressing or to taste
OR
- 3 tablespoons red wine vinegar
- ⅓ cup light olive oil or vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- salt & pepper to taste
Instructions
- Cook pasta according al dente according to package directions. Run under cold water to stop cooking.
- Combine dressing ingredients in a jar with a tight fitting lid and shake well to combine.
- Place all salad ingredients in a large bowl. Top with dressing and mix well.
- Refrigerate at least 1 hour before serving. Garnish with extra feta cheese and parsley if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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My son made this for a pot luck and brought me some the following day. I think it was better the next day- he agreed. Would suggest the tomatoes be fresh; perhaps the ones he bought were not top notch. One can’t taste every little tomato. Can anyone suggest a substitute in event they are not in season?
You could add drained canned diced tomatoes if you’d like.
I made this for an anniversary party potluck and I’m making it again for my husband’s 50th birthday party. I got lots of compliments. I used farfalle pasta instead of rotini. I’m not a fan of sundried tomatoes or chickpeas so I used sweet peppers. I put onion powder in with the dressing instead of raw onion..heartburn…I’m getting a wee bit old over here…and it still gave that onion taste without the heartburn.
So glad you loved it Michelle! Great tip on the onion powder, thanks for sharing.
Looks amazing! quick question, do you weigh the pasta cooked or uncooked? xx
Hi Julia, for this recipe, we use 8 ounces of uncooked rotini.
This is to die for! Could eat the whole lot myself :)
All these recipes sound great
It’s a show stopper at a party because it looks so colorful and tastes delicious.
Quick and easy to make it’s become my go to for a party or a pot luck.
Great recipes!
Yum! Made this last night for the first time and will definitely make it again! Thanks, Holly!
So glad you enjoyed the pasta salad Shannon!