Fresh crunchy vegetables, pasta and salty feta and olives all tossed in a lemon herb vinaigrette.

This Mediterranean Pasta Salad is quick and easy to make and tossed with a lemon herb vinaigrette. The flavours of peppers, tomatoes and cucumber meld together with the fresh citrus vinaigrette and salty olives and feta.  It all works so well together you’ll want to come back for more and more!

Fresh crunchy vegetables, pasta and salty feta and olives all tossed in a lemon herb vinaigrette.

Mediterranean Pasta Salad

Spring is finally here!!!  The snow is melting, the sun feels warm and its got me wanting everything fresh!   Bring on the picnics, bonfire parties and all things cold, quick and easy!

Less heavy hearty meals….ok…no I didn’t mean that though!  I love all things pasta!  So obviously I’ll just mix it in and call it a salad!

The ingredients are very common and there are TONS of substitutions you can make!  

Fresh crunchy vegetables, pasta and salty feta and olives all tossed in a lemon herb vinaigrette makes a fresh Mediterranean pasta salad.

Ingredients and substitutions:

  • I used Rotini, you can use ANY pasta you like!  Try Penne, fusilli or farfalle!
  • Cherry tomatoes are easy but you can cut up romas or even try sundried tomatoes!
  • I love the mild sweet flavour of shallots but you can use red onion!  I find it very pungent so you may want to use less of it!
  • Some ingredients you could add: chick peas, sundried tomatoes, romaine lettuce, black beans, sweet corn or even avocados!  The sky is the limit with this recipe!

Fresh crunchy vegetables, pasta and salty feta and olives all tossed in a lemon herb vinaigrette.

This pasta salad is so simple to make it is great to use up vegetables out of the fridge and disappears fast when its ready to go!  It is super easy and quick to make.  The most time consuming part is chopping the vegetables and this can all be done ahead of time if your prepping for a party!  It can even be fully prepared and put in the fridge for up to a day.  

Tip: Be sure to generously salt your pasta!  For years I never salted the water and let me tell you, I will never skip that step again!  It makes all the difference!

Try another fresh recipe:

spicy shrimp, purple cabbage and a zesty lime sauce wrapped in grilled corn tortillas make these great Spicy Lime Shrimp Tacos
Spicy Lime Shrimp Tacos

 

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Mediterranean Pasta Salad

Fresh crunchy vegetables, pasta  and salty feta and olives all tossed in a lemon herb vinaigrette.   Quick for a healthy weekday meal or served at a gathering with friends!

Course Salad
Cuisine Mediterranean
Keyword pasta, pasta salad
Prep Time 20 minutes
Servings 8 servings
Author Holly

Ingredients

Pasta Salad

  • 5 cups rotini or fusilli pasta, cooked al dente
  • 1 cup english cucumber, cubed *1/2 english cucumber
  • 1 cup cherry tomatoes, halved
  • 1 cup kalamata olives, halved
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup shallots, thinly sliced *3 shallots
  • 1/2 cup feta cheese, crumbled *170 g

Lemon Herb Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Lemon Juice
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp parsley flakes
  • 1/4 tsp pepper
  • 1/4 tsp salt

Instructions

  1. Mix all Vinaigrette ingredients together and set aside.

  2. Chop all Pasta Salad ingredients and add to a large bowl.

  3. Cook pasta in salted water until al dente as per package directions.  Drain water.  Add to the large bowl of vegetables.

  4.  Pour Viniagrette over pasta and vegetables.  Toss together gently.  Pasta salad can be served immediately but will also last covered and refrigerated for up to 1 day. 

Holly Hunt