This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.
Here’s a colorful, fresh recipe that’s ideal for summer or anytime: Mediterranean pasta salad recipe! This instantly became a favorite summer side dish with its zingy, bright flavors. Imagine: cool cucumber, juicy tomatoes and peppery arugula, mixed with chewy pasta and salty pops of feta cheese. Hearty sundried tomato gives it an even more irresistible quality to each bite. We served it at a cookout where it got rave reviews, and leftovers are equally as tasty as a lunch idea! This one quickly jumped to the top of our favorite pasta salad recipes.
Ingredients in Mediterranean pasta salad
The concept of pasta salad is an American invention. The first macaroni salad recipe was published in 1914, and it’s spawned loads of variations since then! Mediterranean pasta salad is a thoroughly American concept starring flavors inspired by the region: tomatoes, cucumber, and feta cheese. Here are the ingredients you’ll need for this Mediterranean pasta salad recipe:
- Fusilli (spirals) or other short-cut pasta
- Cucumber
- Cherry tomatoes
- Sundried tomatoes
- Artichoke hearts
- Red onion
- Baby arugula
- Feta cheese
- Mediterranean dressing: lemon juice, red wine vinegar, garlic, Italian seasoning, olive oil
The basic idea is simple: boil the pasta, chop the veggies, then toss with a simple Mediterranean-style dressing. It takes about 30 minutes to whip up, and it’s well worth the time.
Use any type of short cut pasta
This Mediterranean pasta salad works with any type of short-cut pasta noodle. We like it best with spirals, but it’s just as good with bowties or penne. Whatever the case, make sure to cook the pasta to al dente (see below). Here are a few other pasta shape ideas for mixing it up with this pasta salad:
- Spirals (fusilli)
- Bowties (farfalle)
- Penne
- Shells (conchiglie)
- Orecchiette
- Gemelli
- Gigli
Tips for cooking pasta to al dente
Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. It’s extremely important to cook the pasta to al dente for a pasta salad: overcooked pasta turns out rubbery, soft and unappetizing. (Interestingly, it also has less nutrients and makes you less full.) Here are some tips on how to cook pasta to al dente:
- Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages indicates to cook the pasta too long. Start taste testing the pasta a few minutes before the package says to.
- Taste test and look for small white fleck at the core. Catch it right when there’s a small white fleck at the core, or just when it disappears: then immediately drain the pasta. For pasta salad, we like to rinse the pasta in cool water until it cools down enough to make into the salad.
Make ahead and storage for Mediterranean pasta salad
This Mediterranean pasta salad recipe tastes best the day it is made, as as flavor-packed side dish. But you can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to munch on throughout the week. Here are a few tips for storage:
- Mediterranean pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
- Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
More pasta salad recipes
Love pasta salads? Us too. Try these fun pasta salad ideas:
This Mediterranean pasta salad recipe is…
Vegetarian. For vegan or plant-based, omit the feta cheese and add a bit more salt.
Description
This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.
- 8 ounces fusilli pasta
- 1/2 English cucumber, thinly sliced into half moons (2 cups)
- 1 pint cherry tomatoes, sliced in half
- ¼ cup sundried tomatoes, chopped
- 1/2 can artichoke hearts, roughly chopped
- 1 handful thinly sliced red onion
- 2 cups baby arugula (optional)
- 2 tablespoons lemon juice, plus zest of 1 lemon
- 1 tablespoon red wine vinegar
- 1 garlic clove, grated (or ½ teaspoon garlic powder)
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- Fresh ground black pepper, to taste
- 1 cup feta cheese crumbles (omit for vegan and add more salt)
- Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
- Meanwhile, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
- In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
- Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the feta cheese and fresh ground black pepper and stir to combine.
- Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
- Category: Salad
- Method: Stovetop
- Cuisine: Pasta Salad
- Diet: Vegetarian
Keywords: Mediterranean pasta salad