Create a vibrant, refreshing Mediterranean pasta salad perfect for picnics, potlucks, or quick lunches. This recipe features fresh vegetables, feta cheese, olives, and a bright, homemade lemon herb dressing, ready in under 30 minutes.
Author:Cat
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Salad
Method:No-Cook Assembly
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 pound rotini or penne pasta
1 cup cherry or grape tomatoes, halved
1 English cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until well combined.
In a large bowl, combine the cooled pasta, halved tomatoes, diced cucumber, halved Kalamata olives, sliced red onion, chopped parsley, and chopped dill.
Pour the zesty lemon herb dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
Gently fold in the crumbled feta cheese.
Chill the salad for at least 15 minutes before serving to allow the flavors to meld. This cold pasta salad tastes best when served chilled.
Notes
For a heartier meal, add one 15-ounce can of rinsed and drained chickpeas or 1 cup of cooked, shredded chicken breast.
If preparing ahead, reserve half of the feta cheese and add it just before serving to keep it from breaking down.
This salad is excellent for meal prep and keeps well in the refrigerator for up to four days.