Mediterranean Pasta Salad Recipe Cold
There’s something about a bowl of vibrant, fresh pasta salad that just sings of sunshine and warmer days. It reminds me of long, lazy afternoons, garden gatherings, and the simple joy of sharing good food. This Mediterranean Pasta Salad recipe is the one I turn to time and time again. It’s a brilliant medley of textures and tastes, combining tender pasta with crisp vegetables, salty feta, and briny olives, all brought together with a zesty, homemade lemon and oregano vinaigrette. Friends always ask me for this recipe after trying it at dinner parties, and I’m so happy to be sharing it with you today.
What I believe makes this particular pasta salad stand out is the balance. It’s not swimming in a heavy, creamy dressing; instead, a light but punchy vinaigrette coats every single piece, enhancing the natural flavours of the ingredients rather than masking them. The saltiness from the Kalamata olives and feta cheese is beautifully offset by the sweetness of the cherry tomatoes and the fresh crunch of cucumber and bell pepper. It’s a dish that feels both substantial and refreshing at the same time.
This recipe works wonderfully for so many occasions. It’s a fantastic side dish for a barbecue, holding its own next to smoky grilled meats like our Grilled Lamb Chops. It’s also an ideal choice for a picnic basket or a potluck, as it travels well and tastes even better after the flavours have had a little time to meld. And honestly, it’s a brilliant lunch to pack for work, offering a welcome and flavourful break in the middle of a busy day.
Recipe Overview
This Mediterranean Pasta Salad is a delightful mix of classic Greek and Italian-inspired ingredients. Expect a bright, savoury flavour profile with a satisfying combination of textures—soft pasta, crunchy vegetables, and creamy feta. After testing this recipe five times, I finally got the dressing-to-salad ratio just right, ensuring every bite is perfectly coated without being soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Mediterranean Pasta Salad Recipe
- Genuine Flavour: The homemade vinaigrette is the star here. The sharp red wine vinegar, fresh lemon juice, and fragrant oregano create a dressing that is authentically bright and zesty, complementing the salty feta and olives perfectly.
- Ready in Under 30 Minutes: From start to finish, this entire dish comes together in about half an hour, making it a fantastic option for a swift and satisfying meal or side.
- Flexible Recipe: This salad is wonderfully adaptable. You can add a tin of drained chickpeas for extra protein, throw in some marinated artichoke hearts for a tangy kick, or even add some shredded grilled chicken to make it a more substantial main course.
- Great for Meal Prep: It keeps beautifully in the fridge for a few days, so it’s a great candidate for your weekly lunch prep. The flavours actually deepen and get even better by the second day.
- Family Tested: My whole family enjoys this one, even the little ones who are usually fussy about salads. I sometimes leave the olives out of their portions and they happily tuck in. It always gets compliments at family gatherings.
Ingredients You’ll Need
For the best results, we recommend using fresh, high-quality ingredients. The flavour of the olive oil and feta cheese, in particular, will really shine through. I always opt for a block of Greek feta packed in brine rather than the pre-crumbled kind; its creamy texture and tangy taste are far superior.
- 300g dried fusilli or penne pasta
- 250g cherry tomatoes, halved
- 1 large cucumber, deseeded and diced
- 1 red bell pepper, deseeded and diced
- 1 small red onion, very thinly sliced
- 150g Kalamata olives, pitted and halved
- 200g feta cheese, crumbled or cubed
- A large handful of fresh flat-leaf parsley, chopped
- For the Vinaigrette:
- 120ml extra virgin olive oil
- 60ml red wine vinegar
- Juice of 1 large lemon (about 45ml)
- 1 tsp Dijon mustard
- 2 tsp dried oregano
- 1 clove garlic, minced
- 1/2 tsp fine sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
Ashley’s Tip: To mellow the sharp bite of the red onion, place the thin slices in a small bowl and cover them with the red wine vinegar from the dressing ingredients. Let them sit for 10-15 minutes while you prepare the other components. Then, just pour the vinegar (and onions) into the rest of the dressing ingredients when you’re ready to whisk it all together.
How to Make This Mediterranean Pasta Salad Recipe
The process for this cold salad is straightforward. We’ll cook the pasta, chop the fresh vegetables, whisk together a simple but flavourful vinaigrette, and then toss everything together. The key is to dress the pasta while it’s still a touch warm.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fusilli or penne and cook according to the package directions until al dente, typically around 9-11 minutes. It’s important not to overcook it, as mushy pasta doesn’t work well in a salad.
- Cool the Pasta: Once cooked, drain the pasta in a colander. Rinse it briefly under cold running water to stop the cooking process and cool it down slightly. Shake it well to remove any excess water.
- Prepare the Vinaigrette: While the pasta is cooking, prepare the dressing. In a small bowl or a jam jar with a lid, combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. You can learn more about creating a stable emulsion for vinaigrettes to prevent separation.
- Dress the Warm Pasta: Transfer the drained pasta to a large mixing bowl. Pour about half of the prepared vinaigrette over the still-warm pasta and toss gently to coat. I find that this step is crucial as the warm pasta absorbs the dressing much better, infusing it with flavour right from the start.
- Add the Vegetables: Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and halved Kalamata olives to the bowl with the pasta.
- Combine Gently: Pour the remaining dressing over the salad and add the chopped fresh parsley. Gently toss everything together until all the ingredients are evenly coated in the vinaigrette.
- Add the Feta: Add the crumbled or cubed feta cheese to the bowl. Give it one last gentle stir to incorporate the cheese without breaking it up too much. We want lovely chunks of creamy feta throughout the salad.
- Chill and Serve: You can serve the salad immediately, but for the best flavour, I recommend covering it and chilling it in the refrigerator for at least 30 minutes to allow the flavours to meld together. Before serving, give it a final toss and taste for seasoning, adding more salt or pepper if needed.
Tips From My Kitchen
- Don’t Overcook the Pasta: The most common misstep is overcooking the pasta. For a salad, you want it to be firmly ‘al dente’ so it holds its shape and provides a pleasant chew. Check it a minute or two before the package suggests.
- The Secret Step: I learned that dressing the pasta while it’s still slightly warm is a game-changer. It acts like a sponge, soaking up the zesty flavours of the vinaigrette much more effectively than cold pasta does. Don’t skip this!
- Make-Ahead Magic: You can easily prepare this salad ahead of time. If making it more than a few hours in advance, I suggest holding back the fresh parsley and about a quarter of the dressing. Add them just before serving to freshen everything up.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the dressing, so you might want to add a small splash of olive oil or a squeeze of lemon juice to revive it before serving.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Sharp knife and cutting board
- Small bowl or jar for the dressing
- Whisk or fork
Common Mistakes to Avoid
- Using a Bland Feta: The quality of your feta cheese makes a huge difference. Avoid dry, pre-crumbled types and look for a block of Greek feta that comes in brine. It has a much creamier texture and a more robust, tangy flavour.
- Forgetting to Season the Pasta Water: Salting your pasta water is a fundamental step that seasons the pasta from the inside out. Be generous; the water should taste like the sea. This base layer of seasoning is essential for the final dish.
- Dressing it When Cold: As mentioned in my tips, adding the dressing to completely cold pasta means it just sits on the surface. Adding it while the pasta is still warm ensures the flavour penetrates deeply, making for a much more delicious salad.
What to Serve With This Mediterranean Pasta Salad
This pasta salad is incredibly versatile. It’s hearty enough to be a light main course, but it also shines as a side dish. Here are a few of my favourite pairings:
- Grilled Meats: It is an absolutely fantastic accompaniment to grilled chicken, lamb skewers, or juicy burgers. Its bright acidity cuts through the richness of the meat beautifully.
- Pitta and Dips: For a wonderful mezze-style spread, serve it alongside warm pitta bread and a bowl of our cool and creamy Authentic Tzatziki Sauce. It creates a delightful meal with varied textures and flavours. For another brilliant make-ahead option, consider our Stuffed Peppers with Rice.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works exceptionally well. A dry rosé is also a lovely choice for a summer afternoon.
Frequently Asked Questions
Mediterranean Pasta Salad
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fusilli or penne and cook according to the package directions until al dente, typically around 9-11 minutes. It's important not to overcook it, as mushy pasta doesn't work well in a salad.
- Cool the Pasta: Once cooked, drain the pasta in a colander. Rinse it briefly under cold running water to stop the cooking process and cool it down slightly. Shake it well to remove any excess water.
- Prepare the Vinaigrette: While the pasta is cooking, prepare the dressing. In a small bowl or a jam jar with a lid, combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. You can learn more about creating a stable emulsion for vinaigrettes to prevent separation.
- Dress the Warm Pasta: Transfer the drained pasta to a large mixing bowl. Pour about half of the prepared vinaigrette over the still-warm pasta and toss gently to coat. I find that this step is crucial as the warm pasta absorbs the dressing much better, infusing it with flavour right from the start.
- Add the Vegetables: Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and halved Kalamata olives to the bowl with the pasta.
- Combine Gently: Pour the remaining dressing over the salad and add the chopped fresh parsley. Gently toss everything together until all the ingredients are evenly coated in the vinaigrette.
- Add the Feta: Add the crumbled or cubed feta cheese to the bowl. Give it one last gentle stir to incorporate the cheese without breaking it up too much. We want lovely chunks of creamy feta throughout the salad.
- Chill and Serve: You can serve the salad immediately, but for the best flavour, I recommend covering it and chilling it in the refrigerator for at least 30 minutes to allow the flavours to meld together. Before serving, give it a final toss and taste for seasoning, adding more salt or pepper if needed.
Notes
I really hope you enjoy making this Mediterranean Pasta Salad. It’s a true staple in my kitchen, especially when the sun is shining. It brings together so many fresh, satisfying flavours in one simple bowl. If you give it a try, please let me know how it turned out in the comments below. I love hearing about your experiences in the kitchen! Happy cooking, Ashley.
