mediterranean pasta salad It’s one of the most impressive pasta salads a home chef can make to impress an audience.
A colorful and appetizing pasta salad of cucumbers, tomatoes, olives and feta mixed with rotini and drizzled with our homemade Greek dressing.
This pasta salad is as easy to make as a Capri pasta salad or an Italian pasta salad, but looks very colorful and appetizing along with anything else on the table.
Mediterranean pasta salad ingredients
- pasta: I love this pasta salad rotini, but I’d use anything in medium form.
- freshly chopped tomato Cut into bite-size pieces, or use cherry tomatoes or grape tomatoes.
- fresh slices cucumber Slice into thin rounds for a refreshing crunch. I prefer English cucumbers. If you use field cucumbers, first peel them and scrape out the seeds.
- dice red onion into small pieces. I often soak chopped onions in cold water for a few minutes to mellow the flavor.
- Flavorful Additions:
- choose oil pack sun dried tomatoes Maximize flavor and texture. If only dried, rehydrate in warm water for a few minutes before chopping.
- use either kalamata olive Or black olives, make sure they have seeds. Add saltiness and saltiness.
- Drain and wash canned food Chickpea (aka chickpeas) Removes excess liquid and sodium.
- canning artichoke heart It tastes light and fresh.
- feta cheese: Crush the feta cheese into small bite size pieces or substitute with grated parmesan cheese.
- dressing: Use a store-bought Greek dressing or a homemade version of the recipe below.
How to make Mediterranean pasta salad
In 3 easy steps you can have this pasta salad on the table. Just boil the pasta, make the dressing, and combine it with fresh, crunchy vegetables!
- pasta: Boil the pasta al dente according to the recipe below.
- dressing: Mix or shake ingredients in a tightly-sealed jar and set aside.
- mix: Place all ingredients in a large bowl and mix.
Refrigerate for at least 1 hour. Garnish with crushed feta cheese and fresh parsley before serving. How about adding some croutons or breadsticks for extra crunchiness?
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mediterranean pasta salad
This Mediterranean pasta salad recipe is loaded with fresh veggies and topped with a homemade Greek dressing that’s irresistible.
Boil the rotini pasta according to package directions until al dente. Drain, rinse with cold water and stop cooking.
If you’re making a homemade dressing (see notes below), combine all ingredients in a jar and shake.
In a large bowl, combine the cooked pasta, chopped tomatoes, sliced cucumber, drained sundried tomatoes, chopped red onion, and chopped artichokes. Olives and chickpeas.
Pour 1 cup (or more, if desired) of the dressing over the salad and mix.
Add feta cheese and fresh parsley and mix gently.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour until the flavors meld. Garnish with additional feta cheese and parsley, if desired.
- If you leave it, the pasta will absorb the dressing, so the salad will be covered with plenty of dressing.
- This pasta salad can be prepared in advance and stored in the refrigerator for up to two days. Stir well before serving.
Shake the following in the jar.
- 3 tablespoons red wine vinegar
- 1/3 cup light olive oil or vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon oregano
- Garlic powder 1/4 teaspoon
- Season with salt and pepper
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 5 days.
calorie: 283 | carbohydrates: 33g | protein: 8g | obesity: 14g | saturated fat: 3g | cholesterol: 8mg | sodium: 273mg | potassium: 316mg | fiber: Fourg | sugar: Fourg | Vitamin A: 325IU | Vitamin C: 10.5mg | calcium: 81mg | iron: 1.6mg
Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.
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