This Mediterranean pasta salad is a fresh, colorful, and easy dish filled with bright Greek-inspired flavors. After seeing the original idea on Lynda’s Recipe Box, I knew it would make a perfect dinner side dish, and it came together quickly with simple ingredients. The combination of tender fusilli pasta, juicy cherry tomatoes, crisp cucumber, briny kalamata olives, sweet roasted bell pepper, sharp red onion, and creamy feta cheese makes every bite flavorful and satisfying.
What makes this Mediterranean pasta salad especially delicious is the homemade vinaigrette. Fresh basil and oregano bring a fragrant herbal note, while red wine vinegar adds a tangy lift. A little olive oil and canola oil help coat the pasta evenly, and minced garlic gives the dressing a bold, savory finish. A pinch of sugar balances the acidity without making the salad sweet. It is a simple dressing, but it ties the entire dish together beautifully.
This recipe is a great option for a light dinner, a healthy lunch, a picnic, or a simple side dish for grilled seafood, chicken, or vegetables. It can be prepared ahead of time and chilled until serving, which makes it convenient for busy evenings or casual gatherings. The flavors have time to mingle as the salad rests, so it tastes fresh, tangy, and well balanced when served cold. It is easy enough for a weeknight meal but flavorful enough to share with guests.
How to Make Mediterranean Pasta Salad
Start by preparing the vinaigrette so the herbs, garlic, vinegar, and oils have a little time to blend. In a small bowl, combine the chopped fresh basil, chopped fresh oregano, red wine vinegar, canola oil, olive oil, minced garlic, sea salt, freshly cracked pepper, and a pinch of sugar. Whisk everything together until the dressing looks smooth and well combined. Set it aside while you prepare the pasta salad ingredients.
Cook the fusilli in salted water according to the package directions. The pasta should be tender but still firm enough to hold its shape once mixed with the vegetables and dressing. Drain the pasta, then rinse it lightly with cold water to cool it down and stop the cooking process. Allow it to drain well so the vinaigrette can cling to the pasta instead of becoming diluted.
Place the cooled pasta in a large bowl. Add the halved cherry tomatoes, sliced cucumber, sliced kalamata olives, diced roasted bell pepper, sliced red onion, and feta cheese. Pour the prepared vinaigrette over the top and gently toss until the pasta and vegetables are evenly coated. Cover and refrigerate the salad until you are ready to serve. Give it one more gentle stir before serving, then enjoy this fresh and flavorful Mediterranean pasta salad chilled.
Mediterranean Pasta Salad
A bright and easy Mediterranean pasta salad made with fusilli, cherry tomatoes, cucumber, kalamata olives, roasted bell pepper, red onion, feta cheese, and a simple herb vinaigrette. It is fresh, tangy, colorful, and perfect as a side dish or light meal.
15
15
30
Salad, Sides
Greek
6
Pam / For the Love of Cooking
Equipment
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Large pot
Ingredients
Vinaigrette:
- 1 tbsp fresh basil chopped
- 2 tsp fresh oregano chopped
- 2 ½ tbsp red wine vinegar
- 1 ½ tbsp canola oil
- 1 tbsp olive oil
- 2 cloves garlic minced
- Sea salt and freshly cracked pepper to taste
- Pinch of sugar
Pasta Salad:
- 7 oz fusilli cooked according to package instructions
- ½ cup cherry tomatoes halved
- ½ cucumber peeled and sliced
- ¼ cup kalamata olives sliced
- 3 tbsp roasted bell pepper diced
- 2 tbsp red onion sliced
- 3 tbsp feta cheese
Instructions
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In a bowl, combine the fresh basil, fresh oregano, red wine vinegar, canola oil, olive oil, minced garlic, sea salt, freshly cracked pepper, and a pinch of sugar. Whisk well until the vinaigrette is fully blended, then set it aside so the flavors can mingle.
-
Cook the fusilli in salted water according to the package directions. Drain the pasta, rinse it lightly with cold water, and let it drain well before adding it to the salad.
-
Place the cooled pasta in a large bowl with the cherry tomatoes, cucumber, kalamata olives, roasted bell pepper, red onion, and feta cheese. Toss gently to combine the ingredients without breaking up the pasta or feta too much.
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Pour the vinaigrette over the pasta salad and mix until everything is evenly coated. Refrigerate until ready to serve, then stir once more before serving chilled.
Notes
For the best texture, rinse the cooked pasta just enough to cool it, then drain it thoroughly before mixing it with the vinaigrette. This helps the dressing cling to the fusilli and keeps the salad from becoming watery. The salad may be served soon after mixing, but chilling it briefly allows the herbs, garlic, vinegar, olives, and feta to blend into a more balanced Mediterranean flavor.