Zesty Mediterranean Pasta Salad with Feta and Lemon
Mediterranean Pasta Salad
A bright, refreshing pasta salad packed with crisp veggies, tangy feta, and a zesty herb vinaigrette.
Nutrition (per serving)
There’s nothing quite like a vibrant pasta salad to brighten up a sunny afternoon. Whether you’re heading to a backyard barbecue, packing a picnic, or just looking for a meal-prep lunch that doesn't get soggy, this Mediterranean-inspired version is my absolute go-to. It's a colorful explosion of textures and flavors that only gets better as it sits in the fridge.
The secret to a truly great pasta salad lies in the balance of the dressing and the pasta shape. I love using rotini because those little spirals act like tiny magnets for the zesty lemon and herb vinaigrette. When combined with the salty punch of Kalamata olives and the creamy tang of crumbled feta, every bite feels like a little trip to the Greek coast.
Ingredients
- Rotini pasta:16 oz
- English cucumber, diced:1 cup
- Cherry tomatoes, halved:1.5 cups
- Red onion, finely diced:0.25 cup
- Kalamata olives, sliced:0.5 cup
- Feta cheese, crumbled:0.5 cup
- Extra virgin olive oil:0.5 cup
- Red wine vinegar:0.25 cup
- Fresh lemon juice:1 tbsp
- Dried oregano:1 tsp
- Garlic, minced:1 clove
- Salt and black pepper:1 tsp
Instructions
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Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, according to package directions.
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Drain the pasta and immediately rinse it under cold running water to stop the cooking process and remove excess starch. Set aside.
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In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, and minced garlic to create the vinaigrette.
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In a large mixing bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, red onion, and sliced Kalamata olives.
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Pour the dressing over the salad and toss well to ensure every piece of pasta is coated.
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Gently fold in the crumbled feta cheese and season with salt and pepper to taste.
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For the best flavor, refrigerate for at least 30 minutes before serving to allow the ingredients to meld.
Tips & Notes
- Using a spiral-shaped pasta like rotini or fusilli helps catch more of the dressing in every bite.
- Always rinse your pasta for salad under cold water; it keeps the noodles from sticking together and prevents them from getting mushy.
- If you're making this a day ahead, hold back half the dressing and toss it in right before serving to keep the salad moist.
