Tired of the same old boring side dishes? Transport your taste buds to the sunny shores of the Mediterranean with this incredibly fresh and flavorful pasta salad! It’s a vibrant medley of crisp cucumbers, juicy cherry tomatoes, and briny kalamata olives, all tossed with tender pasta and a zesty lemon-herb vinaigrette. The best part? It gets even better as it chills, making it the ultimate make-ahead dish for potlucks, picnics, or a week of delicious lunches. Let’s get tossing!
Ingredients
• For the Salad
• 12 ounces / 340g dried mostaccioli or penne pasta
• 2 cups / 280g cherry tomatoes, quartered
• 1 medium cucumber, halved lengthwise and sliced
• 4 green onions, sliced
• 1/3 cup / 55g pitted kalamata olives, halved
• 1 cup / 113g crumbled feta cheese
• For the Lemon-Herb Dressing
• 1/2 cup / 120 ml extra-virgin olive oil
• 1/2 cup / 120 ml fresh lemon juice
• 2 tablespoons snipped fresh basil (or 2 teaspoons dried)
• 2 tablespoons snipped fresh oregano (or 2 teaspoons dried)
• 4 to 6 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Fresh oregano leaves for garnish, optional
Instructions
1. Cook the pasta in a large pot of salted water according to package directions for al dente. Drain the pasta in a colander, rinse briefly with cold water to stop the cooking process, and drain thoroughly again. Transfer the cooled pasta to a large serving bowl.
2. Add the quartered cherry tomatoes, sliced cucumber, green onions, and halved kalamata olives to the bowl with the pasta. Gently stir to combine.
3. In a screw-top jar or a small bowl, combine the olive oil, lemon juice, fresh or dried basil, fresh or dried oregano, minced garlic, salt, and pepper. Cover the jar and shake vigorously until the dressing is well emulsified, or whisk together in the bowl.
4. Pour the dressing over the pasta and vegetable mixture. Toss everything together until evenly coated.
5. Cover the bowl and chill in the refrigerator for at least 2 hours, or up to 24 hours, to allow the flavors to meld together.
6. Just before serving, gently stir in the crumbled feta cheese. Garnish with additional fresh oregano leaves, if desired.
Nutritional Information
• PER SERVING (approximate): 231 calories, 12 g total fat (3 g saturated fat), 8 mg cholesterol, 200 mg sodium, 26 g carbohydrates, 2 g fiber, 6 g protein.
Pro Tips
• For the best texture, cook your pasta just until al dente. It will soften slightly as it absorbs the dressing, so you want to avoid it becoming mushy.
• Don’t skip salting your pasta water! It’s the only chance you have to season the pasta itself, creating a more flavorful foundation for the salad.
• Easily make this salad vegan by swapping the feta for a high-quality, store-bought vegan feta alternative. There are many great options available now!
• For an extra boost of savory, umami flavor, add 1 tablespoon of drained and chopped capers to the dressing.
• This salad tastes even better the next day! For the best flavor, let it marinate in the refrigerator for at least 4 hours before serving.
FAQ
Q: Can I make this Mediterranean pasta salad vegan
A: Yes, this pasta salad is easily made vegan! The recipe suggests swapping the traditional feta cheese for a high-quality, store-bought vegan feta alternative. The rest of the ingredients, including the zesty lemon-herb vinaigrette, are already plant-based.
Q: How can I add more protein to this vegetarian pasta salad
A: To make this a more protein-rich vegetarian meal, consider adding one can of rinsed and drained chickpeas (garbanzo beans). They are a classic Mediterranean ingredient that will blend seamlessly with the other flavors and make the salad more filling.
Q: How long does this vegetarian pasta salad last in the fridge
A: This pasta salad is an excellent make-ahead dish. Stored in an airtight container, it will last in the refrigerator for up to 4 days. For the best texture, wait to stir in the crumbled feta cheese just before you plan to serve it.
Q: What other vegetables can I add to this salad
A: This recipe is very versatile! Feel free to add other fresh vegetables like diced red bell peppers, chopped artichoke hearts, or a handful of baby spinach for extra nutrients and color. Add them along with the cucumbers and tomatoes.
