This Mediterranean pasta salad is loaded with fresh summer flavor and beautiful color. Sweet tomatoes, crisp cucumbers, briny Kalamata olives, artichoke hearts, and tangy feta are tossed with a bright lemon-herb vinaigrette for a salad that's perfect for picnics, barbecues, potlucks, and easy entertaining. It can be made ahead, travels well, and works with regular or gluten-free pasta.
This Mediterranean pasta salad is Greek-inspired and flexible enough to serve as a summer side dish or light main. Serve it as-is, add grilled chicken or shrimp for protein, or make it with gluten-free pasta so everyone can enjoy it. The lemony vinaigrette keeps it bright, and the sturdy vegetables hold up well for make-ahead meals, picnics, and potlucks.
Recipe
Mediterranean Pasta Salad Recipe Snapshot
- Colorful and flavorful - Packed with tomatoes, cucumbers, olives, artichoke hearts, feta, and fresh herbs.
- Perfect for summer - Great for barbecues, cookouts, picnics, potlucks, and easy entertaining.
- Make-ahead friendly - Prep the ingredients ahead, then toss with vinaigrette before serving.
- Refreshing served chilled - A cool pasta salad is especially welcome during warm summer months.
Another terrific summer salad to try is this cold lentil and quinoa salad.
Pasta Salad Ingredients
Pasta Salad
- Pasta - Use regular or gluten-free short pasta. Good shapes include elbows, orzo, bowties/farfalle, mini penne, rotini, or fusilli. Choose a sturdy shape that holds up well after cooking and chilling.
- Cucumber - Persian cucumbers are sweet, crisp, and easy to use, but English cucumber works too.
- Tomatoes - Grape or cherry tomatoes are best because they're sweet and hold their shape. Sun-dried tomatoes are another flavorful option.
- Cheese - Tangy Greek feta is classic and delicious here. Cube it or crumble it. Goat cheese works too, or skip the cheese for dairy-free.
- Olives - Use pitted Kalamata olives for briny Mediterranean flavor, or green olives if you prefer, like a Castelvetrano olive.
- Artichoke hearts - Use canned artichoke hearts packed in water, then drain well. Chop them if they're large.
- Onion - Red onion adds color and bite, while shallot is a milder option. To tame red onion, chop it, rinse briefly under cold water, dry well, then add it to the salad.
- Herbs - Fresh parsley adds color and fresh garden flavor. Fresh basil, dill, parsley mint, or oregano are also good options.
Greek Vinaigrette Dressing
Use my homemade Greek dressing recipe, or make the quick lemon-herb vinaigrette below. Either one gives this Mediterranean pasta salad its bright, tangy flavor.
- Olive oil: Plain extra virgin olive oil or lemon olive oil.
- Lemon juice: Only fresh lemon juice will do here for that bright lemony flavor (zest before juicing).
- Fresh herbs: Fresh mint and thyme or oregano, chives for garnish.
- Dijon mustard: Just a little for more Mediterranean flavor and it's an emulsifier.
- Seasonings: Salt, black pepper and red chili flakes if you like.
- Honey: Optional, just a small amount if the vinaigrette is too tangy for you.
Use extra chopped mint and oregano to mix in fresh before serving, and the lemon zest from juicing.
Please see the recipe card for measurements, salt and pepper.
Chef's Tip: Cool the Pasta Quickly - For the best pasta salad texture, rinse the drained pasta briefly under cold water to stop the cooking and remove excess surface starch. Drain well, then spread it on a rimmed baking sheet to cool quickly before tossing with the vinaigrette and vegetables. This helps keep the pasta from clumping or turning soft and sticky.
If you like grape tomatoes and cherry tomatoes, try these roasted grape tomatoes. And for another classic pasta salad, try this Best Ever Macaroni Salad from my friend Laura.
Substitutions and Variations
- Add protein - Add garbanzo beans, grilled chicken, shrimp, chopped salami, low mercury tuna, or ribbons of prosciutto.
- Add greens - Stir in baby spinach or arugula just before serving.
- Add more vegetables - Try chopped bell pepper, raw zucchini, roasted red peppers.
- Make it dairy-free - Skip the feta or use your favorite dairy-free feta-style cheese.
Chef's tip: Should you seed cucumbers? It depends on the cucumber. Mini and Persian cucumbers usually don't need seeding. For English cucumbers, slice lengthwise into quarters, then trim away the seedy center with a sharp knife. For standard field cucumbers with tougher skin, peel first, then seed the same way. Removing excess seeds helps keep the pasta salad crisp instead of watery.
For another terrific pasta salad, try this Caesar pasta salad with chicken.
How to Make a Mediterranean Pasta Salad
Serving Suggestions
This Mediterranean pasta salad is delicious on its own as a light lunch or easy summer side dish. Serve it with grilled chicken, grilled shrimp, burgers, or oven baby back ribs for a simple warm-weather meal.
Chef's Tip: Serve Slightly Chilled, Not Ice Cold. Pasta salad tastes best slightly chilled or closer to room temperature, not straight from the refrigerator. Cold dulls flavor, so let it sit out for 15-20 minutes before serving, then taste and adjust with a little extra vinaigrette, salt, pepper, or lemon if needed.
Pasta Salad Picnic and Potluck Tips
Mediterranean pasta salad is perfect for summer picnics, beach days, backyard parties, and potlucks because it travels well and tastes great chilled.
Pack it family-style in one large airtight container or portion it into individual containers for easy serving. Bring extra vinaigrette in a small jar and toss again just before eating if the salad needs refreshing.
Pack grilled chicken, shrimp, or another protein separately and add it when serving. Keep everything chilled in a cooler, especially if you're serving it outdoors.
Don't forget napkins, serving utensils, cleanup wipes, and a trash bag to pack everything out. For an easy picnic dessert, bring chocolate bark bites or gluten-free brownies.
For an easy picnic dessert, try these bite-sized chocolate bark bites or gluten-free chocolate brownies.
More Great Summer Salad Recipes
For more cool summer recipes to get you through a the summer, take a look at the salads recipe category. You can't beat a cool entree salad like this grilled shrimp salad with a raspberry vinaigrette on a hot day.
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📖 Recipe
Mediterranean Pasta Salad
Equipment
Ingredients
Lemony Vinaigrette (makes extra, 1 cup total)
- ¾ cup extra virgin olive oil
- ¼ cup + 2 tablespoons fresh lemon juice zest before juicing, use to garnish
- 2 tablespoon fresh finely chopped thyme or oregano
- 2 tablespoon fresh finely chopped mint
- 1 teaspoon smooth Dijon mustard
- 2 large garlic cloves zested or chopped fine
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 pinch red chili flakes optional
- ½ teaspoon honey if the dressing is too tart, optional
Pasta Salad
- 8 ounces gluten-free pasta (or wheat) elbow, bows, mini penne, rotelle
- 3 small Persian cucumbers seeded, quartered and diced
- 18-20 small grape or cherry tomatoes halved, about 6 ounces
- 6 ounces Greek feta cheese crumbled
- 20 pitted Greek Kalamata olives halved or left whole
- 1 15-ounce can artichoke hearts packed in water rinsed, drained, halved if large
- 1 tablespoon fresh chopped parsley
- ¼ cup pine nuts
- ¼ small red onion or use a shallot
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Instructions
Make the dressing
- Make the vinaigrette in a blender so it emulsified and a little creamy. Alternatively whisk all ingredients together in a bowl or place in a jar with a tight lid and shake well. Taste and add a little honey if it's too tart, then set aside to dress the pasta salad.
Cook pasta
- Bring a large pot of water with a tablespoon of salt to a boil. Add the pasta and cook according to package directions. Check 1 minute before the end of the package timing. You want al dente pasta, not overly cooked pasta. Drain immediately, rinse with cold water briefly, and toss with a little vinaigrette or olive oil. Cool pasta to make the pasta salad.
Make the pasta salad
- When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts, and pine nuts. Toss with another 2-3 tablespoons of the vinaigrette. Chill until ready to eat.
Garnish
- To garnish at serving, sprinkle with a little more chopped herbs (chopped mint is lovely), and more pine nuts if needed. Use the lemon zest from the dressing for more color and lemony flavor.
To Make ahead
- Cook the pasta, toss with a little oil, cool and refrigerate. Do all of the prep work, making the dressing and slicing vegetables, crumbling cheese. Keep them separate and refrigerated, then toss the salad together before serving for the freshest salad. Serve with extra dressing.
Notes
Nutrition
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Linda says
I LOVE Greek salad and I love pasta Greek salad too. Thanks.
Suzanne says
Can you make this pasta salad the day before? thanks it sounds great!
Sally says
Hi Suzanne. Yes, making it ahead should work fine. You might want to hold off on adding the dressing until the day of serving, maybe an hour or so before. Another option, do all of the prep work and ahead (the vegetables, dressing) including cooking the pasta, the toss all together an hour or so before serving and dress. Please let everyone know how it comes out. Its a tasty salad!
Val @ Tips on Healthy Living says
It's definitely getting to be picnic weather! This is a nice, simple, fresh idea and easy to pack. I love the addition of artichokes too!
pacific says
One of the best composed pictures I've ever seen in a food blog. Great recipe and thank you for the information on Oxo containers. I live in Southern California also but to the north. Where is this park in OC where you can go camping? Our beaches do not allow any fire or camping at night.
Sally says
Hi, glad you liked the photo. Not overnight camping, "just camped" out for about 5 hours. Salt Creek beach and park in Laguna Niguel. Near the Ritz Carlton. Jewel of a place!
susan says
I love this salad "to-go", Sally. So fresh, so simple and easy! With summer around the corner, I am putting this one in the vault!! xx
Madonna says
What a delicious idea. I love greek salads. I have some whole wheat, but I will have to try the corn-quinoa pasta. Love the links and resources.