Mediterranean Pasta Salad With Feta & Olives – Bright, Fresh, and Easy

This Mediterranean pasta salad brings together tender pasta, briny olives, creamy feta, and crisp veggies in a lemony olive oil dressing. It’s simple, colorful, and satisfying enough for lunch or a light dinner. Make it for a picnic, potluck, or meal prep and it won’t let you down.

The flavors get even better as it sits, making it a low-effort, high-reward dish. If you love fresh, clean flavors with a little tang, this one’s for you.

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Mediterranean Pasta Salad With Feta & Olives – Bright, Fresh, and Easy

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Ingredients

• Pasta: 12 ounces short pasta (fusilli, rotini, penne, or farfalle)
• Olives: 1 cup pitted Kalamata olives, halved
• Feta: 6–8 ounces feta cheese, crumbled (block feta preferred)
• Tomatoes: 1½–2 cups cherry or grape tomatoes, halved
• Cucumbers: 1 large English cucumber or 2 Persian cucumbers, diced
• Red onion: ¼–½ small red onion, thinly sliced
• Bell pepper: 1 red or yellow bell pepper, diced
• Fresh herbs: ½ cup chopped fresh parsley; optional 2 tablespoons chopped fresh dill or mint
• Capers (optional): 1–2 tablespoons, drained
• Extra-virgin olive oil: ½ cup
• Lemon: Zest and juice of 1 large lemon
• Red wine vinegar: 1–2 tablespoons
• Garlic: 1–2 cloves, finely minced or grated
• Dijon mustard: 1 teaspoon
• Dried oregano: 1 teaspoon
• Salt and black pepper: To taste

Instructions

• Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente, usually 1–2 minutes less than the package suggests.Drain and rinse briefly under cool water to stop the cooking and remove excess starch.
• Dry the pasta: Shake off any extra water and let the pasta sit in the colander for a few minutes. Toss with a drizzle of olive oil to prevent sticking.
• Make the dressing: In a jar or bowl, whisk together olive oil, lemon zest and juice, red wine vinegar, garlic, Dijon, dried oregano, a pinch of salt, and black pepper. Taste and adjust acidity and seasoning.It should be bright and tangy.
• Prep the veggies: Halve the tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and chop the parsley (and dill or mint, if using). Halve the olives and crumble the feta.
• Tame the onion: If you’re sensitive to sharp onion, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This keeps flavor without the harsh bite.
• Combine: In a large bowl, add the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, and capers (if using).Pour over about two-thirds of the dressing and toss gently.
• Add feta and herbs: Fold in the feta and fresh herbs. Add more dressing as needed to coat but not drown the salad.
• Rest: Let the salad sit for 15–20 minutes at room temperature, or chill for up to 2 hours. The flavors meld and improve as it rests.
• Final seasoning: Taste before serving.Add a pinch of salt, more pepper, a squeeze of lemon, or a dash of vinegar if it needs a lift.
• Serve: Enjoy cold or at cool room temperature. Garnish with a sprinkle of oregano and extra parsley for a fresh look.

What Makes This Recipe So Good

• Balanced flavors: Saltiness from feta and olives, brightness from lemon, and sweetness from ripe tomatoes make every bite pop.
• Great texture: Al dente pasta, crunchy cucumbers, and soft feta give it a satisfying mix of textures.
• Quick and flexible: It comes together fast and welcomes swaps—use what you have.
• Perfect make-ahead: The salad tastes even better after a short rest, so it’s ideal for preparing in advance.
• Light yet filling: Olive oil and vegetables keep it fresh, while pasta adds staying power.

Shopping List

• Pasta: 12 ounces short pasta (fusilli, rotini, penne, or farfalle)
• Olives: 1 cup pitted Kalamata olives, halved
• Feta: 6–8 ounces feta cheese, crumbled (block feta preferred)
• Tomatoes: 1½–2 cups cherry or grape tomatoes, halved
• Cucumbers: 1 large English cucumber or 2 Persian cucumbers, diced
• Red onion: ¼–½ small red onion, thinly sliced
• Bell pepper: 1 red or yellow bell pepper, diced
• Fresh herbs: ½ cup chopped fresh parsley; optional 2 tablespoons chopped fresh dill or mint
• Capers (optional): 1–2 tablespoons, drained
• Extra-virgin olive oil: ½ cup
• Lemon: Zest and juice of 1 large lemon
• Red wine vinegar: 1–2 tablespoons
• Garlic: 1–2 cloves, finely minced or grated
• Dijon mustard: 1 teaspoon
• Dried oregano: 1 teaspoon
• Salt and black pepper: To taste

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente, usually 1–2 minutes less than the package suggests.

   Drain and rinse briefly under cool water to stop the cooking and remove excess starch.

2. Dry the pasta: Shake off any extra water and let the pasta sit in the colander for a few minutes. Toss with a drizzle of olive oil to prevent sticking.
3. Make the dressing: In a jar or bowl, whisk together olive oil, lemon zest and juice, red wine vinegar, garlic, Dijon, dried oregano, a pinch of salt, and black pepper. Taste and adjust acidity and seasoning.

   It should be bright and tangy.

4. Prep the veggies: Halve the tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and chop the parsley (and dill or mint, if using). Halve the olives and crumble the feta.
5. Tame the onion: If you’re sensitive to sharp onion, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This keeps flavor without the harsh bite.
6. Combine: In a large bowl, add the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, and capers (if using).

   Pour over about two-thirds of the dressing and toss gently.

7. Add feta and herbs: Fold in the feta and fresh herbs. Add more dressing as needed to coat but not drown the salad.
8. Rest: Let the salad sit for 15–20 minutes at room temperature, or chill for up to 2 hours. The flavors meld and improve as it rests.
9. Final seasoning: Taste before serving.

   Add a pinch of salt, more pepper, a squeeze of lemon, or a dash of vinegar if it needs a lift.

10. Serve: Enjoy cold or at cool room temperature. Garnish with a sprinkle of oregano and extra parsley for a fresh look.

Keeping It Fresh

Store the salad in an airtight container in the fridge for up to 4 days. If you plan to stretch it over several days, hold back some of the dressing and the feta.

Add them right before eating to keep the texture lively. If the salad tightens up in the fridge, loosen it with a splash of olive oil and a squeeze of lemon.

For meal prep, divide into individual containers with a small container of dressing on the side. This keeps the pasta bouncy and the veggies crisp.

Why This is Good for You

• Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats and antioxidant polyphenols.
• Veggie power: Tomatoes, cucumbers, peppers, and herbs add fiber, vitamins, and hydration.
• Protein and calcium: Feta adds a modest protein boost along with calcium for bones.
• Smart carbs: Pasta gives energy.

  Choose whole-wheat or legume pasta for extra fiber and protein if you like.

• Lower sodium, if needed: You can rinse olives and choose a lower-sodium feta to keep salt in check.

Pitfalls to Watch Out For

• Overcooking the pasta: Soft pasta turns mushy, especially after sitting in dressing. Aim for firm al dente.
• Under-seasoning: Cold salads need bold flavors. Taste and adjust salt, lemon, and vinegar at the end.
• Watery salad: Juicy veggies can dilute the dressing.

  Pat them dry and avoid cutting tomatoes too far in advance.

• Too much dressing: You can always add more, but you can’t take it out. Start with less, then build.
• Harsh raw onion: Soak slices briefly in cold water to mellow the bite without losing flavor.

Variations You Can Try

• Protein boost: Add grilled chicken, shrimp, or chickpeas. For vegetarian protein, toss in white beans or lentil pasta.
• Roasted veggies: Roast zucchini, eggplant, or cherry tomatoes with olive oil and oregano for extra depth.
• Greens-forward: Fold in baby arugula or chopped spinach just before serving for a peppery freshness.
• Herb swap: Try basil and mint in summer; dill gives a cool, coastal vibe.
• Cheese twist: Swap feta for crumbled goat cheese or shaved Parmesan for a different profile.
• Briny edge: Add artichoke hearts or sun-dried tomatoes for concentrated flavor.
• Gluten-free: Use a gluten-free short pasta.

  Rinse gently after cooking to reduce gumming.

FAQ

Can I make this the day before?

Yes. In fact, it’s better after resting. For the best texture, keep some dressing and the feta aside and fold them in right before serving.

What pasta shape works best?

Short, ridged shapes like fusilli, rotini, or penne hold dressing well and won’t break apart.

Farfalle also works if you cook it to a firm al dente.

How do I keep the salad from getting soggy?

Cool and drain the pasta well, pat dry the vegetables, and add dressing gradually. If storing overnight, reserve a little dressing to refresh before serving.

Is there a substitute for red wine vinegar?

Use white wine vinegar or extra lemon juice. Balsamic is too sweet for this style, so stick to lighter vinegars.

Can I use pre-crumbled feta?

You can, but block feta packed in brine has better flavor and a creamier texture.

Crumble it yourself for the best results.

What if I don’t like olives?

Skip them and add capers, marinated artichokes, or roasted red peppers for a similar briny note.

How can I make it dairy-free?

Omit the feta and add salted, roasted almonds or pine nuts for richness and crunch. A spoonful of capers can also boost savoriness.

Wrapping Up

This Mediterranean pasta salad with feta and olives is one of those reliable, bright recipes you’ll make again and again. It’s versatile, travels well, and tastes even better after a short rest.

Keep the pasta al dente, season with confidence, and let the lemon and olive oil do the heavy lifting. Whether you serve it for weekday lunches or share it at a backyard table, it brings sunny, feel-good flavor every time.