Why Should You Make This Recipe
Growing up in Türkiye, pasta salads were not a dish my mom made. I first had them at the backyard BBQs I started going to after moving to the US, where they showed up on every summer table.
The format was new to me, but the flavors did not have to be. I built my version around the lemony dressing my mother put on every salad she ever made, and the result is somewhere between a bistro pasta salad and a Mediterranean macaroni salad, with familiar flavors that everyone at the table recognizes.
Here is why you will love it:
- Your Answer to “What Should I Bring?”: This is the dish I reach for when I am invited somewhere and want to show up with something that everyone will love.
- Briny and Fresh: Flavors are layered with lemony dressing, salty feta, briny olives, and earthy herbs in every bite.
- Pantry-Friendly Ingredients: A box of pasta, a can of artichokes, a jar of olives, and a few fresh vegetables and herbs.
- Made for a Crowd: Serves six as a side, doubles without any adjustments, and the leftovers are just as good the next day.
Ingredients You Will Need and Possible Substitutions
Once you understand the process and the flavor profile, making this Mediterranean pasta recipe your own becomes easy.
You can find the full list of ingredients in the recipe card below, but below are a few helpful notes and substitutions:
Pasta: I used farfalle (also known as bow tie pasta), but other shapes like rotini and fusilli would also work. I prefer these shapes because they hold the dressing, blend well with the rest of the ingredients, and are easy to scoop and eat cold. Of course, you can always use gluten-free pasta if preferred.
Tomatoes: Fresh cherry or grape tomatoes are best when in season. If tomatoes are not in season, use finely chopped sun-dried tomatoes instead.
Canned and jarred vegetables: Artichoke hearts, roasted bell peppers, and olives bring the briny, savory backbone to this Mediterranean noodle salad. The combination of canned and fresh vegetables is what makes this recipe a winner, and it keeps the prep quick.
Onion: I use scallions for a milder bite, but finely chopped red onion works just as well if you prefer a sharper flavor.
Fresh herbs: Fresh oregano is the classic Mediterranean herb used in salads like this, but other herbs, such as fresh parsley, dill, and mint, would all work.
Feta cheese: Growing up in Türkiye, we used feta cheese as a staple in salads like this all the time, and while I love a good sheep’s milk feta, the milder cow’s milk feta can also be used. I recommend buying a whole block and cutting it into cubes yourself, but already crumbled feta can also be used.
Not a fan of feta? Use goat cheese or omit it if you prefer a vegan or dairy-free version of this pasta salad.
Pasta Salad Dressing: I used my go-to Mediterranean Vinaigrette, but my Lemon Balsamic Vinaigrette would also be a great dressing option.
Add protein (optional): If you want to turn this into a more filling meal, feel free to bulk it up with a protein. Chickpeas are a great plant-based option and work beautifully with the Mediterranean flavors. You can also add grilled shrimp, chicken, or even canned tuna for a quick boost. Just be sure everything is cooled before mixing it in.
How to Make Mediterranean Pasta Salad
Once you have the ingredients ready, making this Mediterranean diet pasta salad is as easy as a few steps. You can find the detailed recipe below, but here’s how I put it together:
Step 1 – Cook the pasta: I feel like most pasta salads either have too much pasta or too many “supporting” ingredients. For a salad with so many add-ins, I find that 8 ounces of pasta (about 4 cups cooked) is the right balance.
Cook it in well-salted boiling water until al dente, according to the package instructions. Then drain and rinse under cold water to stop the cooking process.
Pro tip: Let the pasta cool completely before adding the remaining ingredients. If it is too warm, it can wilt the veggies or melt the cheese. Plus, the dressing will soak in too quickly, leaving the salad a bit dry.
Step 2: Make the dressing: You can make the Mediterranean pasta salad dressing in a mason jar (great if you’re making it ahead) or a measuring cup, but if I am making this for just us at home, I usually grab a large bowl and make it right there.
That way, (1) I don’t have to wash another dish, and (2) I can start building the salad directly in the bowl.
No matter what vessel you’re using, start by adding the lemon juice, garlic, Dijon mustard, oregano, salt, and pepper.
Then, slowly drizzle in the olive oil while whisking. This helps emulsify the dressing, making it a little creamy and helping it cling to the pasta.
Step 3 – Assemble the salad: Grab a large salad bowl. And I do mean large because we’ve got a good amount of vegetables going in. Add the cooled pasta, along with the remaining ingredients. I will look like a big pile at first, and that is totally fine.
Step 4: Dress and serve: Drizzle with the dressing and toss to combine. It might get a little messy, but that is part of the charm of this easy pasta salad. Use tongs or two large spoons, and be gentle (and patient) as you toss.
If you have the time, cover and let it sit in the fridge for 30 minutes so the flavors can mingle.
Expert Tips
Before you start cooking, here are a few tips to help you get the best results from this cold Mediterranean pasta salad. These small details can make a big difference in taste, texture, and presentation.
Drain the canned vegetables: One of the reasons this salad is so convenient is that it uses canned or jarred ingredients like artichoke hearts, roasted bell peppers, and olives. But if you don’t drain them properly, they can add too much moisture, watering down the salad. Use a colander and drain each ingredient thoroughly before adding it to the bowl.
Taste for seasoning: Whenever I write a recipe with salty or briny ingredients like feta cheese and olives, I keep the added salt to a minimum. But let us face it, not all feta or olives are created equal. Some are much saltier than others. So it is always a good idea to taste the components first, then adjust the dressing’s salt as needed.
Chop everything into similar sizes: For the best texture and an even bite, keep all the ingredients around the same size as the pasta. It is a small thing, but it helps everything mix well and makes the salad easier to eat.
How To Make Ahead and Store Leftovers
This pasta salad can be made 3 to 4 hours ahead, or you can prep the components the day before and assemble the morning of.
Here is how I do it:
Make Ahead: You can chop all the vegetables and prepare the salad dressing, then store them separately in airtight containers in the fridge.
On the day you plan to serve, cook the pasta and let it cool. Toss it with the vegetables and dressing, then cover and refrigerate. Add the arugula and feta a few hours before serving and give it a final toss.
Storing leftovers: Place leftovers in an airtight container and refrigerate for up to 4 days. It is normal for the vegetables to release their juices as the salad sits. I usually do not mind it and just toss it before serving, but if you prefer, you can drain them as well.
Freezing: I do not recommend freezing this salad as the pasta will get mushy and the vegetables will lose their texture after thawing.
What To Serve With Mediterranean Pasta Salad
While this Mediterranean bow tie pasta salad can stand on its own, it also pairs well with a variety of main dishes. Below are a few of my favorite ways to serve it:
- Roasted or grilled meat and seafood: This pasta salad is the ideal accompaniment to simply Grilled Salmon, Baked Chicken Breast, or even lamb chops. The salad’s fresh flavors beautifully cut through the richness of grilled proteins, making for a light yet satisfying meal.
- Make it a Mediterranean weeknight dinner: Make a batch of my mom’s Chicken Kofta Recipe and serve it with your pasta for a true Mediterranean feast.
- Bread: Serve it with a side of crusty bread (such as my Olive Bread) or warm Pita Bread to scoop up every last bit of that delicious dressing.
- Fresh fruit: If all you need is a light, refreshing complement, serve it alongside a bowl of seasonal fresh fruit, such as watermelon, berries, or grapes.
More Recipes for Your Next BBQ or Potluck
A Caprese-inspired pasta salad: If you are growing basil and making your own pesto, try my Pesto Caprese Pasta Salad, another popular Mediterranean flavor combination.
A 30-minute bean salad: My 5 Bean Salad is a reader favorite that uses canned beans for convenience and can be made ahead.
A Mexican-inspired pasta salad: My Mexican Corn Pasta Salad tosses all the flavors of Mexican street corn with pasta for any grilling party.
Mediterranean Pasta Salad with Lemon Herb Dressing
Ingredients
For the Salad:
- 8 oz dry pasta, farfalle, fusilli or rotini
- 3 Persian cucumbers, or 1 English cucumber – peeled and sliced thinly
- 1 ½ cups cherry tomatoes, quartered
- 2/3 cup black olives, such as Kalamata olives sliced or chopped – 3 oz.
- 1 cup roasted red peppers, sliced and drained (or cut into small strips) (I use jarred)
- 1 cup marinated artichoke hearts, quartered and drained (7 oz after drained)
- 3 scallions, thinly sliced
- 2 cups arugula , or baby spinach – washed and dried
- 4 oz. feta cheese, crumbled
For the Mediterranean Dressing:
- 3 tablespoons lemon juice , or red wine vinegar
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- ½ teaspoon fresh oregano, finely chopped – or ⅛ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until it’s al dente, according to the package directions. Drain and rinse under cold water to stop the cooking process. Set it aside.
- While the pasta is cooking, make the dressing by whisking together 3 tablespoons lemon juice (or vinegar), 1 clove of minced garlic, ½ teaspoon Dijon mustard, ½ teaspoon chopped oregano, ½ teaspoon of Kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly drizzle in ¼ cup of olive oil while whisking until fully emulsified.
- To assemble the salad, in a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, olives, roasted red peppers, artichoke hearts, scallions, arugula, and feta cheese.
- Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated with the dressing. Taste for seasoning and add more if necessary.
- If you have the time, cover and let it sit in the fridge for 30 minutes before serving.
Video
Notes
- Yields: This recipe makes about 6-7 cups of pasta salad, ideal for 6 (generous) servings as a side dish. The nutritional values below are per serving.
- Make Ahead Instructions: Prep the vegetables and dressing a day in advance and store in the fridge. On the day you are planning to serve it, cook the pasta, let it cool, add the veggies, and toss with the dressing. Top it off with crumbled feta cheese and serve.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. The salad may absorb some of the dressing as it sits, which is normal. Give it a good toss and taste and adjust the seasoning before serving.
- Serving temperature: I like serving this pasta salad either cold or at cool room temperature. That said, if you prefer to serve it warm, toss the pasta with the dressing while it is still slightly warm and add the rest of the ingredients just before serving. Keep in mind that warm tomatoes and cucumbers will release water, so dress lightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Tanya Pilgrim.
I wasn’t sure I’d like it but I ended up thoroughly enjoying it. I used a beetroot and red lentil flour fusilli. I didn’t have jarred bell peppers and used artichoke hearts in water. I don’t like aragula but you can barely taste it in this recipe. I did add 1/4 cup of dried cranberries. I needed a little sweetness. I will definitely be making again.
I love the idea of adding dried fruit. Thanks for sharing your experience Rach.
Delicious!
Happy to hear that you liked this recipe Margarette.