Recipe for Mediterranean Pasta Salad - Our Love Language is Food

Name: Mediterranean Cold Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb whole wheat pasta (I use rotini); 1 pint cherry tomatoes (washed and halved); 2 mini English cucumbers (washed and cut into quarter moons (approx. 2/3-1 C)); 6 oz pitted Kalamata olives (drained and halved); 2/3-1 C parsley (washed and finely chopped); 4 oz feta cheese (crumbled); 1/3 C olive oil; 3 Tbsp white wine vinegar; 2 Tbsp lemon juice; 1 tsp pure maple syrup; 1 tsp Dijon mustard; 1 Tbsp Italian Seasoning; 1/4 tsp garlic powder; pinch of salt and pepper

Why you will love this Pasta Salad (Mediterranean)

Level of difficulty: Easy. Cook your pasta, chop veggies, shake up dressing, stir, and go!

Flavor & Texture: You can taste each ingredient of this pasta salad as you enjoy it. The zingy lemon and Italian seasoning in the dressing highlights the fresh ingredients in this great side dish!.

Time: It will take you approximately 25 minutes to prepare your vegetarian pasta salad. Save time by chopping your ingredients and making your dressing while the pasta cooks.

Easy Mediterranean Pasta Salad Ingredients

Whole Wheat Pasta: Like many kinds of carbs, whole wheat is a healthier option for you. Whole wheat pasta is a little chewier than regular pasta which is very enjoyable in a pasta salad! It also has more fiber, is lower in calories, and often has more protein than it’s regular counterpart.

Fresh Veggies & Herbs: Fresh cherry tomatoes, English cucumber, and parsley brighten this light easy side dish recipe.

Kalamata Olives: A classic flavor in many Mediterranean dishes, Kalamata olives add a great pop of flavor to this pasta salad recipe

Feta Cheese: This tangy and salty cheese complements the fresh veggies and herbs, zingy lemon in the dressing, and really enhances the flavor of this dish

See recipe card below for a full list of ingredients and measurements.

Top down view of a serving bowl filled with this vegetarian pasta salad surrounded by ingredients, serving spoons, and a striped napkin.

How to make Mediterranean Cold Pasta Salad

Cook pasta: Cook your pasta according to the package directions until it is al dente. Rinse the pasta with cold water and place it in a large bowl. If you’re still chopping the other ingredients, place the bowl of pasta in the fridge to stay cool.

Chop the veggies, herbs, and olives: While pasta is cooking, chop tomatoes, cucumbers, olives, and parsley. Set aside.

Make the dressing: Place all dressing ingredients in a jar and shake to combine. Place in the fridge until ready to put on salad.

Mix it up: Place all of the ingredients into the large bowl with the pasta, stir to evenly coat the pasta, and distribute the veggies throughout.

Chill until ready to serve: If you’re like me, you’ve probably already taken a bite or two…you know, just to make sure it’s great…

Store leftovers: Store leftover pasta salad in the fridge. Enjoy within 2-3 days.

Close up, top down view of a serving bowl of Mediterranean pasta salad.

Mediterranean Pasta Salad Recipe FAQs

Can I make this into a gluten free pasta salad?

Yes! Use your favorite gluten free pasta and you’ve got yourself a delicious gluten free pasta salad! Your local grocery store should have a variety of gluten free pasta options to choose from. If not, order online!

Can this be made into a vegan pasta salad?

Yes! Vegan pasta salads can be hard to come by, but luckily you can transform this vegetarian pasta salad into a vegan pasta salad recipe pretty easily by omitting the feta cheese! You could also replace the feta cheese with a vegan friendly alternative.

Can I add more veggies to this pasta salad?

I’m always down for more veggies! You could mix in 1 cup of fresh spinach or fresh arugula if you’re looking for even more goodness in this pasta salad.

What if I want to add some meat to this pasta salad?

You do you! Cutting up and adding some Genoa hard salami would be a great option! I’ve also added pulled chicken to this dish for some extra protein (because we often make large batches of this to eat in various ways throughout the week) and it was yummy!