Mediterranean Pasta Salad with Feta Recipe

You don’t need a culinary degree to make a salad people won’t stop talking about. You just need great ingredients, bold flavors, and a plan that actually works.

This Mediterranean Pasta Salad with Feta is crisp, tangy, and so ridiculously satisfying it doubles as a full meal.

It’s fast, bright, and weekday-friendly—but it shows up to parties like a rockstar. Bonus: it tastes even better the next day, which is rare air for salads.

Why Everyone Loves This Recipe

This salad hits the flavor trifecta: salty feta, briny olives, and a lemon-herb dressing that pops.

It’s customizable without turning into chaos—swap veggies and proteins and it still tastes like a win.

It packs easily, plays well with grilled anything, and won’t wilt on the table. And honestly, it looks like confetti in a bowl. Who doesn’t want that?

Mediterranean Pasta Salad with Feta Recipe

Recipe by Wendy CarterCourse: Lunch, Vegetarian

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

420

kcal

Ingredients

• Pasta: 12 oz short pasta (rotini, fusilli, or farfalle)

• Feta: 6 oz feta, crumbled (block feta in brine is best)

• Cherry tomatoes: 2 cups, halved

• Cucumber: 1 large English cucumber, diced

• Red onion: 1/3 cup, very thinly sliced

• Kalamata olives: 3/4 cup, pitted and halved

• Roasted red peppers: 1/2 cup, sliced (jarred is fine, drained)

• Fresh herbs: 1/2 cup chopped parsley; 2 tbsp chopped fresh dill or mint

• Artichoke hearts (optional): 1 cup, quartered and drained

• Protein add-ins (optional): 1 can chickpeas, drained and rinsed; or 2 cups shredded rotisserie chicken; or grilled shrimp

• Dressing:

• Extra-virgin olive oil: 1/3 cup

• Lemon juice: 1 large lemon (about 3 tbsp), plus 1 tsp zest

• Red wine vinegar: 1 tbsp

• Garlic: 2 cloves, finely grated or minced

• Dijon mustard: 1 tsp

• Honey: 1 tsp (or sugar, to balance acidity)

• Dried oregano: 1 tsp (Greek-style)

• Sea salt: 3/4 tsp, plus more to taste

• Black pepper: 1/2 tsp

Step-by-Step Instructions

• Cook the pasta al dente. Salt a large pot of water generously. Boil pasta until just tender with a slight bite. Overcooked pasta equals mush later. Drain.
• Cool it fast. Rinse the pasta under cold water to stop cooking. Shake off excess water. Toss with a splash of olive oil so it doesn’t clump while you prep.
• Whisk the dressing. In a bowl or jar, combine olive oil, lemon juice and zest, red wine vinegar, garlic, Dijon, honey, oregano, salt, and pepper. Whisk until glossy and emulsified.
• Prep the veggies. Halve tomatoes, dice cucumber, slice onion, chop herbs, and drain olives and roasted peppers. If using artichokes or chickpeas, pat them dry so the salad stays perky.
• Tame the onion (optional but smart). Soak sliced red onion in cold water for 5 minutes, then drain. This softens any harsh bite without losing crunch.
• Combine base ingredients. In a big bowl, add pasta, tomatoes, cucumber, onion, olives, roasted peppers, herbs, and optional artichokes/chickpeas.
• Dress and toss. Pour about 3/4 of the dressing over the salad and toss gently to coat. Add more dressing as needed—pasta is thirsty, but don’t drown it.
• Add the feta last. Fold in crumbled feta gently so you get creamy pops instead of mashed cheese confetti.
• Rest for flavor. Let it sit 10–15 minutes at room temp so the flavors mingle. Adjust salt, pepper, or lemon to taste. You’re the boss.
• Serve or chill. Serve now for maximum brightness, or chill up to an hour for a cooler, melded vibe.

Storage Instructions

• Refrigerate: Store in an airtight container for 3–4 days. Stir before serving.
• Refreshing leftovers: Add a splash of olive oil and a squeeze of lemon to revive.
  

  Feta absorbs dressing—no biggie.

• Do not freeze: Pasta and fresh veggies won’t survive the thaw. Hard pass.
• Make-ahead tip: Keep dressing separate and toss 30 minutes before serving for peak texture.

Why This Recipe Rocks

• Bold flavor balance: Acid, salt, fat, crunch—every bite has contrast.
• Meal-prep friendly: Holds up for days and actually improves by day two, FYI.
• Weeknight easy: One pot for pasta, one bowl for everything else. Minimal drama.
• Versatile: Works as a side, main, or potluck hero.
  

  Add protein and it’s dinner.

• Nutrient-dense: Veggie-heavy with heart-healthy olive oil and protein options.

Nutrition Stats

Per main-dish serving (about 1/4 of recipe, no added protein): ~420 calories, 16g fat, 55g carbs, 4g fiber, 10g protein, 720mg sodium (varies by feta and olives). With 1/2 cup chickpeas per serving: +110 calories, +6g protein, +5g fiber. With 4 oz grilled chicken per serving: +170 calories, +32g protein.

These are estimates; adjust based on your brands and add-ins.

Mistakes That Ruin the Recipe

• Overcooking pasta: Mushy pasta turns the salad sad. Aim for firm al dente.
• Skimping on salt in pasta water: The pasta itself needs seasoning or everything tastes flat.
• Overdressing early: Pasta absorbs liquid; hold some dressing back to finish right before serving.
• Using dry, pre-crumbled feta: Block feta in brine = creamy, tangy, elite. Pre-crumbled can be chalky.
• Waterlogged veggies: Wet cucumbers or artichokes dilute flavor.
  

  Pat them dry.

• Skipping acid balance: If it tastes heavy, it needs more lemon or vinegar. If it’s sharp, add a touch more oil or a pinch of honey.

Creative Twists

• Capers + Sun-Dried Tomatoes: Add 1 tbsp capers and 1/3 cup sun-dried tomatoes (oil-packed, drained) for extra briny-sweet punch.
• Green Goddess: Swap dill for basil and add 1 ripe avocado cubed. Drizzle with extra lemon just before serving.
• Crunch Upgrade: Toasted pine nuts or pistachios (1/3 cup) give buttery crunch.
  

  Don’t add until serving.

• Spice Route: Add 1/2 tsp Aleppo pepper or chili flakes to the dressing for a friendly glow.
• Gluten-Free: Use high-quality GF pasta (corn-rice blend holds best). Rinse well and dress lightly at first.
• Protein Boost: Add grilled shrimp, lemon-oregano chicken, or seared halloumi. Halloumi + feta?
  

  Chaotic good.

FAQ

Can I make this a day ahead?

Yes. Toss everything except the feta and a portion of the dressing. Refrigerate overnight, then add feta and the remaining dressing right before serving to refresh flavor and texture.

What pasta shape works best?

Short, ridged shapes like rotini or fusilli hold dressing and bits of veggies.

Farfalle works too. Spaghetti? Not ideal—it clumps and doesn’t trap flavor as well.

How do I keep the salad from getting watery?

Salt the tomatoes lightly and pat cucumbers dry.

Drain jarred ingredients thoroughly. Keep some dressing back and add just before serving to compensate for any moisture release.

Is there a dairy-free option?

Swap feta for briny, crumbly vegan feta or use marinated tofu cubes. Increase olives and herbs slightly to maintain that salty-savory balance.

Can I use bottled dressing?

You can, but the homemade version takes 2 minutes and tastes cleaner.

If using bottled, choose a lemon-oregano or Greek vinaigrette and brighten with fresh lemon zest.

How long can it sit out at a picnic?

Up to 2 hours below 90°F. If it’s hotter, aim for 1 hour. Keep it in a shaded cooler when possible.

Food safety isn’t a suggestion—nobody wants the “souvenir” of a sketchy salad.

Recipe Reflections

This pasta salad is proof that simple ingredients, used with intention, deliver outsized results. The feta plays creamy counterpoint to juicy tomatoes and crisp cucumber, while the lemon-oregano dressing ties it all together with a confident snap.

It’s unfussy enough for weekdays and legit impressive for company—like wearing sneakers with a suit, but somehow pulling it off.

Make it once, tweak it to your taste, and watch it quietly become your signature “Oh, you brought that?” dish.