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A large bowl of Mediterranean pasta salad with rotini, tomatoes, and olives, tossed in a creamy, marinated feta dressing.

Mediterranean Pasta Salad

Rebecca Blumer
A vibrant and creamy Mediterranean pasta salad featuring a zesty lemon-herb vinaigrette where the feta is marinated right in the dressing, ensuring every bite is packed with flavor. Perfect for potlucks, BBQs, and easy lunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Marinating time 30 minutes
Total Time 52 minutes
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 8 servings
Calories 495 kcal

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Medium bowl
  • Knife
  • Cutting board

Ingredients
 

  • 1 pound rotini or fusilli pasta
  • 2/3 cup extra virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 1/2 tablespoons fresh oregano, finely chopped
  • 2 tablespoons Italian flat-leaf parsley, finely chopped
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 1/2 cups English cucumber, seeded and diced
  • 1 1/2 cups grape tomatoes, halved
  • 2/3 cup red onion, finely diced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup good quality Feta cheese, crumbled

Instructions
 

Cook and Cool the Pasta

  • Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook for 1-2 minutes longer than package directions for al dente. This ensures it stays tender after chilling.
  • Drain the pasta immediately and rinse under cold running water until completely cool to the touch. This stops the cooking and prevents clumping. Set the cooled pasta aside.

Make the Marinated Feta Dressing

  • In a medium bowl, combine the crumbled feta cheese, extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, fresh oregano, parsley, salt, and pepper.
  • Stir gently until blended, then let the dressing sit at room temperature for at least 20-30 minutes. This allows the feta to soften and infuse the dressing with flavor.

Assemble the Salad

  • In a large mixing bowl, add the cooled pasta, diced English cucumber, halved grape tomatoes, diced red onion, and halved Kalamata olives.
  • Pour the entire marinated feta dressing over the pasta and vegetables. Gently fold everything together until evenly coated. Taste and adjust seasoning with more salt and pepper if needed.
  • Serve immediately, or chill for up to an hour to allow the flavors to meld further.

Notes

Pro Tip: Reserve about 1/4 cup of the dressing before tossing the salad. Pasta absorbs liquid as it sits, and you can stir this in just before serving to bring the salad back to life.
Ingredient Tip: For the best flavor and creamy texture, use a block of feta cheese packed in brine and crumble it yourself. Pre-crumbled feta is often dry.
Variations: To make this a main course, add a can of drained chickpeas, grilled chicken, or cooked shrimp.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The vegetables will soften slightly, but the flavor will remain delicious.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 495kcalCarbohydrates: 52gProtein: 12gFat: 26gSaturated Fat: 7gCholesterol: 30mgSodium: 450mgPotassium: 280mgFiber: 4gSugar: 5gVitamin A: 550IUVitamin C: 15mgCalcium: 180mgIron: 2mg
Keyword feta cheese, make-ahead salad, potluck side dish
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