When summer temperatures rise and you want something bright, refreshing, and satisfying, this Mediterranean Pasta Salad is ideal. It’s a reliable meal-prep favorite that’s perfect for weekday lunches, backyard barbecues, potlucks, or picnics. The salad combines crisp vegetables, soft cheese, and a tangy vinaigrette for a simple, flavorful dish.
Serve it alongside other summer or grilling recipes. It pairs wonderfully with grilled chicken skewers, beef kebabs, or simply as a colorful side to a larger Mediterranean spread.
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Make this Mediterranean Pasta Salad recipe
- Pairing and Menu Ideas
- Expert Tips
- Recipe FAQs
- Other Salad Recipes
- Mediterranean Pasta Salad Recipe
Why This Recipe Works
- Simple and quick: You only need one pot for the pasta and one bowl to toss everything together. Minimal steps, maximum flavor.
- Perfect for warm weather: Fresh cherry tomatoes, crunchy cucumbers, and chilled pasta make this a great summer dish.
- Great for meal prep: It holds up well in the fridge, making it a convenient option for lunches over several days.
Ingredients
This salad uses straightforward, easy-to-find ingredients. The basics are:
- Pasta: Short shapes like penne, rotini, or fusilli. Whole wheat or gluten-free options work too.
- Tomatoes: Cherry or grape tomatoes are ideal. If using larger tomatoes, remove excess seeds to avoid excess moisture.
- Cucumbers: Persian or English cucumbers, chopped to match the tomato size.
- Onion: Red onion adds color and bite; soak in cold water briefly to mellow the flavor if desired.
- Olives: Kalamata are preferred, but green olives or capers are fine substitutes.
- Cheese: Bocconcini or small mozzarella balls balance the vinaigrette; feta or goat cheese are good alternatives.
- Fresh herbs: Basil and parsley add freshness; dill also works well.
See the recipe card below for exact quantities.
How to Make this Mediterranean Pasta Salad recipe
This comes together quickly—about 20 minutes from start to finish.
Step 1. Cook the pasta. Boil pasta in salted water until al dente. Drain and rinse under cold water to halt cooking and cool the pasta.
Step 2. Make the dressing. Whisk extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper in a large bowl.
Step 3. Assemble. Combine the cooled pasta with halved cherry tomatoes, chopped cucumber, diced red onion, olives, bocconcini, parsley, and basil in the bowl with the dressing.
Step 4. Toss and adjust. Toss gently to combine, then taste and adjust seasoning as needed. Chill for a few hours to let flavors meld, if possible.
Pairing and Menu Ideas
This salad works well as a starter or side. Serve it with grilled or roasted Mediterranean or Middle Eastern proteins, such as:
- Grilled chicken skewers or shish tawook
- Beef or chicken kofta
- Persian kebab koobideh
- Harissa chicken or grilled shrimp skewers
- Roasted salmon with Mediterranean spices
Expert Tips
- Make ahead: The salad improves after a few hours in the fridge. Add delicate herbs just before serving to keep them bright.
- Customize: Stir in artichoke hearts, sun-dried tomatoes, bell peppers, or greens like arugula for variety.
- Boost protein: Add chickpeas, white beans, or grilled chicken to make it a heartier main dish.
Recipe FAQs
Yes. Prepare it up to 2 days in advance and keep it in a sealed container. Refresh with a little olive oil and fresh herbs before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. It’s convenient for lunches and quick meals.
Other Salad Recipes
Salads
Purple Cabbage Slaw with Apples and Walnuts
Salads
No Mayo Coleslaw with Lemon Sumac Dressing
Salads
Spring Pasta Salad with Honey Sumac Dressing
Snacks & Mezze
Marinated Chickpeas Recipe
If you make this Mediterranean Pasta Salad or another salad from this site, please rate the recipe and leave a comment to help others who want to try it.
For more recipes and seasonal ideas, follow the blog’s social channels or subscribe for updates.
Mediterranean Pasta Salad Recipe
Comment
Print (with email)
Ingredients
- ½ lb Pasta – Use fusilli, penne, or other small shape
- ¼ cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Lemon juice – Juice from half a lemon
- 1 tbsp Dried oregano
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 1 pint Cherry tomatoes (halved)
- 3 Persian cucumbers (chopped)
- ½ Red onion (finely diced)
- 1 cup Mozzarella balls
- ¼ cup Kalamata olives (chopped) – Pitted
- 2 tbsp Parsley (chopped)
- 2 tbsp Basil (chopped)
Instructions
-
Cook Pasta. Boil ½ lb pasta in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking and cool it down.
-
Make Dressing. In a large serving bowl, whisk together ¼ cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tbsp dried oregano, 1 tsp kosher salt, and ½ tsp black pepper.
-
Assemble. Add the cooled pasta to the bowl along with 1 pint halved cherry tomatoes, 3 chopped Persian cucumbers, ½ finely diced red onion, 1 cup mozzarella balls, ¼ cup chopped Kalamata olives, 2 tbsp chopped parsley, and 2 tbsp chopped basil.
-
Toss, Taste and Adjust. Toss until combined and adjust seasoning as needed.
Notes
Ingredient notes:
- Short pasta: Any short shape works; substitute whole wheat or gluten-free if needed.
- Onion: Red onion is preferred, but white, yellow, sweet, or green onions may be used. Soaking diced onion in cold water will reduce sharpness.
- Olives: Kalamata are recommended but other olives work fine.
- Cheese: Bocconcini or mozzarella balls are mild and balance the dressing; feta, goat, or vegan cheese are alternatives.
- Herbs: Fresh basil and parsley are used here; dill also pairs nicely.
This salad pairs well with grilled proteins and other summer recipes.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate & comment below!