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Mediterranean cold pasta salad in a bowl from the top view.
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Mediterranean Pasta Salad Recipe

This Mediterranean Pasta Salad is a vibrant, make-ahead dish that’s perfect for gatherings, lunches, or easy dinners. It travels well and tastes even better after a few hours.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Vegetarian Pasta
Cuisine: American Vegetarian
Diet: Vegetarian
Servings: 6 servings
Author: Aysegul Sanford

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
US Customary - Metric

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.
    A collage of images showing the cooked pasta and salad dressing for the recipe.
  • 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.
    Images showing how to assemble the Mediterranean macaroni salad.
  • 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.
    Pasta salad in a bowl with wooden utensils.

Notes

  • Yields: This recipe makes about 6-7 cups of pasta salad that is ideal for six (generous) servings as a side dish. The nutritional values below are per serving.
  • Make Ahead Instructions: Keep in mind that this salad gets better as it sits, so you can absolutely make it a day in advance. The only thing I recommend is holding off on adding the arugula or spinach until just before serving so the greens stay fresh and don’t wilt.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It is normal to get a bit soggy as it sits. Be sure to give it a good toss and taste (and adjust) the seasoning before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 1104mg | Potassium: 314mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 32mg | Calcium: 154mg | Iron: 2mg

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