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Top-down view of Mediterranean Pasta Salad featuring herb-flecked rotini, quarter-moon cucumbers, and dark olives on a gray stone surface. (Mediterranean Pasta Salad)

Mediterranean Pasta Salad: The Ultimate Fresh and Zesty Recipe

This Mediterranean Pasta Salad features al dente rotini, crisp cucumbers, and salty kalamata olives tossed in a zesty lemon-herb vinaigrette. A perfect, vibrant side dish for summer barbecues or healthy weekday meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Rotini Pasta 450g, cooked al dente
  • 2 cups Cherry Tomatoes 300g, halved
  • 1 large English Cucumber 300g, sliced into thick quarter-moons
  • 1/2 cup Kalamata Olives 75g, pitted and kept whole
  • 1/2 small Red Onion 50g, thinly slivered
  • 4 oz Feta Cheese 115g, crumbled
  • 1/4 cup Fresh Parsley 15g, finely chopped
  • 1 tbsp Dried Oregano divided use
  • 1/2 cup Extra Virgin Olive Oil 120ml
  • 3 tbsp Lemon Juice 45ml, fresh squeezed

Equipment

  • 1 Large pot For boiling pasta
  • 1 Wide Shallow Ceramic Bowl For mixing and serving
  • 1 Glass Jar For emulsifying the vinaigrette

Method
 

Preparation
  1. Boil rotini in salted water until al dente. Drain and rinse with cold water to cool.
  2. Halve the cherry tomatoes, slice cucumbers into quarter-moons, and sliver the red onion.
  3. Whisk olive oil, lemon juice, garlic, and dried oregano in a jar until emulsified.
  4. Combine pasta and vegetables in a matte white bowl. Toss with dressing.
  5. Top with crumbled feta, fresh parsley, and extra dried oregano. Serve chilled.

Notes

Use English cucumbers to avoid peeling.
Rinse pasta briefly to stop cooking and keep spirals distinct.