Mediterranean Pasta Salad is among the most impressive pasta salads a home chef can make to impress a crowd.
Cucumbers, tomatoes, olives, and feta cheese are mixed with rotini and drizzled with homemade Greek dressing to create this colorful and appetizing pasta salad!
Ingredients in Mediterranean Pasta Salad
- Pasta: I love rotini in this pasta salad but use any medium shape.
- Chop fresh tomatoes into bite-sized pieces or use cherry or grape tomatoes.
- Slice fresh cucumbers into thin rounds for a refreshing crunch. I prefer English cucumbers. If using field cucumbers peel them first and scrape out the seeds.
- Dice red onion into small pieces. I often soak diced onions in cold water for a few minutes to mellow the flavor.
- Flavorful Additions:
- Choose oil packed sun-dried tomatoes for the best for flavor and texture. If you have only dried ones, rehydrate them in warm water for a few minutes before chopping.
- Use either kalamata olives or black olives and be sure they’re pitted. They add a briny and salty flavor.
- Drain and rinse canned chickpeas (aka garbanzo beans) to remove any excess liquid and sodium.
- Canned artichoke hearts are light and fresh in flavor.
- Feta cheese: Crumble the feta cheese into small, bite-sized pieces or substitute it with grated Parmesan.
- Dressing: Use store-bought Greek dressing or the homemade version in the recipe below.
How To Make Mediterranean Pasta Salad
Have this pasta salad on the table in 3 simple steps. Just cook the pasta, make the dressing and combine together with fresh crunchy veggies!
- Pasta: Cook pasta al dente per the recipe below.
- Dressing: Whisk together or shake the ingredients in a jar with a tight-fitting lid and set aside.
- Combine: Place all ingredients in a large bowl and toss to combine.
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Mediterranean Pasta Salad
This Mediterranean pasta salad recipe is filled with fresh veggies and topped with a homemade Greek dressing for an irresistible dish!
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop from cooking.
If making homemade dressing (in the notes below), combine all ingredients in a jar and shake.
In a large bowl, combine the cooked pasta, chopped tomatoes, sliced cucumbers, drained sun-dried tomatoes, diced red onion, diced artichokes. olives, and chickpeas.
Pour 1 cup of dressing (or more to taste) over the salad, toss to combine.
Add feta cheese and fresh parsley and toss gently to mix.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend. Garnish with extra feta cheese and parsley if desired.
- The pasta will soak up dressing as it sits to be sure to dress the salad generously.
- This pasta salad can be prepared in advance and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.
In a jar, shake the following.
- 3 tablespoons red wine vinegar
- ⅓ cup light olive oil or vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- salt & pepper to taste
Leftover pasta salad can be stored in an airtight container in the fridge for up to 5 days.
Calories: 283 | Carbohydrates: 33g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 273mg | Potassium: 316mg | Fiber: 4g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 10.5mg | Calcium: 81mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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