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    Home » Recipes » Easy Pasta Recipes

    Lemony Mediterranean Pasta Salad Recipe

    Published: May 27, 2023 · Modified: May 9, 2025 by Sally Cameron · This post may contain affiliate links · 8 Comments

    7220 shares
    Colorful Mediterranean pasta salad in a large white serving bowl.
    ↓ Jump to Recipe

    The perfect Mediterranean pasta salad for summer barbecues and picnics with beautiful colors and incredible flavors. Sweet grape tomatoes, crisp cucumbers, meaty Greek olives and artichoke hearts, plus tangy feta cheese. Top it all off with a zesty lemony vinaigrette with fresh herbs. Make it a gluten-free pasta salad or dairy-free if desired, and make it ahead! Packs great for picnics and summer entertaining.

    Colorful Mediterranean pasta salad in a large white serving bowl.

    Who doesn't love a good summer pasta salad? This Mediterranean pasta salad is much like a Greek salad with many of the same elements. I think you'll love it.

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • Serving Suggestions
    • Picnic Tips
    • Recipe FAQs
    • More Great Summer Salad Recipes
    • ⭐️Did you Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • Packed with the colors and flavors of Mediterranean cuisine.
    • Great for barbecues, summer cookouts, and as a picnic salad.
    • Make ahead and dress when ready to serve.
    • Cold pasta salad is refreshing in summer months.

    Another terrific summer salad to try is this cold lentil and quinoa salad.

    Recipe Ingredients

    Dressing and salad ingredients for Mediterranean pasta salad.

    Pasta Salad

    • Pasta: Gluten-free or regular pasta. Use a short pasta such as elbows, bows (farfalle), mini penne, rotini pasta or corkscrew (fusilli). Here's my favorite GF pasta.
    • Cucumber: I like the sweet little Persian cucumbers but an English cucumber works too.
    • Tomatoes: Grape tomatoes or cherry tomatoes, even sun-dried tomatoes work.
    • Cheese: A good tangy Greek feta cheese (or goat cheese) is super in this pasta salad (optional). Skip for dairy-free or use a dairy-free cheese. Cube or crumble.
    • Olives: Buy pitted briny olives kalamata olives or green olives if you prefer.
    • Artichoke hearts: Get the canned ones packed in water and drain. Chop if large.
    • Onion: Use a red onion for nice color; shallots works too if you are not crazy about red onion. To tame red onion, chop rinse in cold water, and dry, then add.
    • Herbs: Chopped fresh parsley lends more color and fresh garden flavor.
    • Nuts: Buttery pine nuts add a nice crunch and flavor. Skip for nut-allergies.

    If you like grape tomatoes and cherry tomatoes, try this cherry tomato tart or these roasted grape tomatoes. And for another classic pasta salad, try this Best Ever Macaroni Salad from my friend Laura.

    Chef's Tip: To easily slice fresh tomatoes, use a small serrated knife called a tomato knife. It makes slicing so easy and clean. And it's useful for many other things.

    Lemony Vinaigrette Dressing

    Homemade dressing is the best for this pasta salad (or any salad in my opinion).

    • 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.

    Chef's Tip: Fresh basil leaves are terrific in this Mediterranean pasta salad. Choose large leaves from a bunch, stack them together and roll like a cigar, the thinly slice crosswise into ribbons. It's called a chiffonade. Add them just before serving for best flavor and color (instead of wilted basil).

    Substitutions and Variations

    • Add chopped salami or ribbons of prosciutto.
    • Add garbanzo beans for more protein and crunch.
    • Add fresh baby spinach leaves or fresh arugula.
    • Change up the dressing with this easy homemade Italian salad dressing.
    • Switch out the fresh herbs, try dill.
    • Swap red wine vinegar for lemon juice in the vinaigrette.
    • Add chopped bell pepper or raw chopped zucchini for more fresh vegetables.

    For another terrific pasta salad, try this Caesar pasta salad with chicken.

    Chef's tip: Should you seed cucumbers? It depends on the cucumber variety you're using. If you buy the mini or Persian cucumbers, you can skip seeding. If you buy the long English cucumbers, slice them lengthwise into quarters, then lay the pieces with the seeds up and slice out the seedy centers with a sharp knife. If you have field cucumbers with the tougher nubby skin, scrub the wax off or peel them first and do the same as the English cucumber. Less seeds equals less watery cucumbers and final dish.

    Recipe Instructions

    Pouring dry pasta into a large pot of boiling water to cook.
    Step 1: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, cooking until just al dente. Test it near the end of cooking. You want tender pasta but not too soft.
    Drained butterfly pasta in a strainer on a gray towel.
    Step 2: Drain and rinse pasta briefly with cold water and drain well. Toss with a little extra virgin olive oil. Cool pasta to make the pasta salad.
    Dressing ingredients of fresh herbs and olive oil in a jar.
    Step 3: Make the dressing. For a creamier dressing, do it in a blender or add all ingredients to a bowl and whisk well (be sure your herbs are chopped fine).
    Bright green emulsified pasta salad dressing after blending.
    Step 4: Creamy green vinaigrette done in the blender.
    Prepping veggies for pasta salad: tomatoes, olive, cucumbers, feta cheese on a black cutting board.
    Step 5: Prep the vegetables. Rinse and drain the artichokes hearts, halve the tomatoes, leave the olives halve or halve them, crumble the feta, and slice or chop the cucumbers.

    Mixing pasta salad in a large steel bowl with dressing.
    Step 6: Complete your Mediterranean pasta salad. Add the cooled pasta to a large bowl along with all of the vegetables, olives, cheese, fresh herbs, and nuts and toss with 3 tablespoons of the dressing. Gently toss the pasta mixture. Add more dressing as needed.

    Serving Suggestions

    This Mediterranean pasta salad is terrific on it's own and the perfect side dish for grilled chicken, shrimp, burgers or this recipe for baby back ribs started in the oven and finished on the grill. It's super versatile and always welcome. Serve chilled.

    For an all-in-one main dish pasta salad recipe toss together with cubed chicken. For a tuna pasta salad, add low mercury, safe catch canned tuna.

    White bowl of colorful farfalle pasta salad with serving utensils.

    Chef's Tip: You'll savor the flavors of Mediterranean pasta salad more at room temperature than cold. It's about how our tastebuds work. Cold foods need more seasoning for us to taste them, and warm or hot foods taste more fully flavored with less. Taste and season appropriately.

    Picnic Tips

    Whether you are picnicking in your back yard, park or at the beach, this tasty pasta salad recipe is good to have in your pocket for fun-filled summer opportunities to get outside and enjoy.

    • Pack Mediterranean pasta salad family style in one large airtight container with a tight lid or in individual portioned containers that you can eat right out of. Small ones fit onto a picnic basket easier and each person had their own portion.
    • Pack extra lemony vinaigrette in a smaller container.
    • Pack your picnic protein separately.
    • Remember those handy cleanup towelettes, plenty of napkins, and trash bags to carry home.
    • For an easy picnic dessert, try these bite-sized chocolate bark bites or gluten-free decadent chocolate brownies (gluten-free!).

    Recipe FAQs

    Why do you rinse pasta for pasta salad?

    Rinsing pasta for pasta salad in cold water stops the cooking process so you don't end up with mushy, over-cooked pasta. Rinsing removes some of the starch leaving the pasta loose and not clumpy. You don't want a sticky pasta salad. For hot dishes, do not rinse pasta.

    How do you cool pasta down for pasta salad?

    Cool pasta for pasta salad by briefly rinsing under cold water after draining. Shake the colander to remove some of the water and pour into a large flat casserole dish or a large bowl. More surface area means faster cooling and pasta that doesn't stick together.

    Should you put olive oil on pasta after cooking?

    If cooking pasta for a pasta salad, just a very small amount of olive oil after cooking and draining pasta keeps it from sticking together. So yes, but just a little.

    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.

    • Broccoli bacon salad
      Crunchy Broccoli Salad with Bacon
    • White shallow bowl stilled with green cabbage coleslaw, carrots, and parsley with a light dressing.
      Simple Easy Coleslaw Recipe
    • leafy green and berry salad
      Strawberry Goat Cheese Salad
    • Colorful Asian cabbage salad
      Asian Cabbage Salad with Creamy Almond Dressing

    ⭐️Did you Make This Recipe?

    If you make this pasta salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.

    Mediterranean Pasta Salad

    Sally Cameron
    This pasta salad is bursting with colors, flavors, and a lemon-herb vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled chicken breast or grilled shrimp, burgers or ribs. Skip the cheese for dairy-free.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 0 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Salad, Side Dish
    Cuisine American, Mediterranean
    Servings 6
    Calories 337 kcal

    Equipment

    • Large pot to cook pasta

    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

    Pasta salad absorbs dressing. Serve extra at the table for those who want more, and take extra on a picnic.
    To tame red onion for a pasta salad, rinse the chopped or slice onion in cold water and dry. It really helps, or use shallot (more mild). 

    Nutrition

    Calories: 337kcalCarbohydrates: 33gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 519mgPotassium: 224mgFiber: 2gSugar: 2gVitamin A: 567IUVitamin C: 16mgCalcium: 117mgIron: 2mg
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    Comments

    1. Linda says

      December 17, 2012 at 6:21 pm

      I LOVE Greek salad and I love pasta Greek salad too. Thanks.

      Reply
    2. Suzanne says

      July 11, 2012 at 8:32 am

      Can you make this pasta salad the day before? thanks it sounds great!

      Reply
      • Sally says

        July 11, 2012 at 8:39 am

        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!

        Reply
    3. Val @ Tips on Healthy Living says

      May 21, 2012 at 4:26 pm

      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!

      Reply
    4. pacific says

      May 20, 2012 at 12:46 pm

      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.

      Reply
      • Sally says

        May 20, 2012 at 2:10 pm

        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!

        Reply
    5. susan says

      May 18, 2012 at 7:58 am

      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

      Reply
    6. Madonna says

      May 14, 2012 at 8:33 pm

      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.

      Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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