22 Mediterranean Pasta Salad Recipes

You know that bag of pasta in your pantry and the bottle of olive oil that’s always there? The ones that could become dinner, but you’re tired of the same old spaghetti and marinara? I’ve been there more times than I can count. Pasta is the reliable friend who never lets you down, but sometimes you need to dress it up a little. That’s where Mediterranean pasta salads come in. They’re the perfect way to transform simple ingredients into something that tastes like a vacation.

The beauty of Mediterranean pasta salads is how forgiving they are. They work for potlucks, meal prep, or just using up whatever vegetables are in your fridge. Most get better after sitting overnight, which makes them perfect for busy weeks when you need lunch ready to go.

These 22 recipes cover everything from classic Greek versions to creative twists with tuna, artichokes, and roasted vegetables. There’s something here for every craving.

1. Classic Greek Pasta Salad

This is the Mediterranean pasta salad that started it all. Rotini spirals grab onto the tangy red wine vinaigrette, and every bite has creamy feta, briny olives, and fresh vegetables .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 8 oz rotini pasta
2. 1 cup cherry tomatoes, halved
3. ½ English cucumber, diced
4. ¼ cup Kalamata olives, sliced
5. ¼ cup red onion, finely chopped
6. ½ cup feta cheese, crumbled
7. ¼ cup fresh parsley, chopped
8. For dressing: ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic minced, ½ teaspoon dried oregano, salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking .
2. While pasta cools, prepare vegetables and crumble feta.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth .
4. In a large bowl, combine pasta, tomatoes, cucumber, olives, red onion, feta, and parsley.
5. Pour dressing over and toss gently until everything is well coated.
6. Chill for at least 30 minutes before serving to let flavors meld .

2. Lemon Herb Mediterranean Pasta Salad

Bright, fresh, and bursting with citrus flavor. The lemon zest and fresh herbs make this version taste like sunshine in a bowl .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 oz rotini or bowtie pasta
2. 1 cup cherry tomatoes, halved
3. 1 cup cucumber, diced
4. ½ cup Kalamata olives, sliced
5. ½ cup red onion, thinly sliced
6. ½ cup crumbled feta cheese
7. ¼ cup fresh parsley, chopped
8. ¼ cup fresh basil, chopped
9. For dressing: juice and zest of 1 lemon, ¼ cup olive oil, 1 tablespoon red wine vinegar, 1 clove garlic minced, 1 teaspoon dried oregano, salt and black pepper to taste

Recipe Steps:

1. Cook pasta until al dente, then rinse under cold water to cool .
2. In a small bowl, whisk together lemon juice, zest, olive oil, vinegar, garlic, oregano, salt, and pepper.
3. In a large bowl, combine pasta, tomatoes, cucumber, olives, onion, feta, parsley, and basil.
4. Pour dressing over and toss to coat everything evenly.
5. Refrigerate for 30 minutes before serving .

3. Sun-Dried Tomato and Artichoke Pasta Salad

This version feels fancy but comes together quickly. The sun-dried tomatoes add intense flavor, and artichoke hearts make it feel special .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 12 oz spiral pasta
2. 1 cup cherry tomatoes, halved
3. 1 cup marinated artichoke hearts, chopped
4. ½ cup Kalamata olives, sliced
5. ¼ cup sun-dried tomatoes in oil, drained and chopped
6. ½ cup crumbled feta cheese
7. Fresh basil leaves for garnish
8. For dressing: ¼ cup olive oil, 2 tablespoons red wine vinegar, salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and allow to cool .
2. In a large serving bowl, combine cherry tomatoes, cucumber, artichokes, olives, and sun-dried tomatoes. Mix well .
3. Add cooled pasta to the bowl and drizzle with olive oil.
4. Crumble feta over the top and sprinkle with salt, pepper, and red wine vinegar.
5. Garnish with fresh basil and serve .

4. Mediterranean Pasta Salad with Arugula and Pine Nuts

Peppery arugula and buttery pine nuts add texture and flavor to this elegant version. The warm pasta slightly wilts the arugula for the perfect bite .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 12 oz mini fusilli pasta
2. ½ cup sun-dried tomatoes in oil, drained and diced
3. ⅓ cup pine nuts
4. ⅓ cup green olives, pitted and halved
5. 2 artichoke hearts, pickled, quartered
6. 2 cups arugula
7. ½ cup sheep’s milk feta, diced
8. Fresh basil leaves, roughly chopped
9. For dressing: ⅓ cup olive oil, 3 tablespoons balsamic vinegar, salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions until al dente. Drain .
2. While pasta cooks, toast pine nuts in a dry pan for 2-3 minutes until golden brown. Set aside to cool .
3. Prepare dressing by whisking olive oil, balsamic vinegar, pepper, and salt.
4. Add warm pasta to a large bowl and toss with dressing. Toss well several times while cooling .
5. Once pasta has cooled, add sun-dried tomatoes, olives, artichokes, and feta.
6. Just before serving, add arugula, basil, and toasted pine nuts. Toss gently and adjust seasoning .

5. Creamy Feta and Lemon Blender Dressing Version

This genius version uses a blender to create a creamy, no-mayo dressing from fresh basil, lemon, and feta. It coats every piece of pasta perfectly .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 8

Ingredients:

1. 12 oz pasta (curly macaroni, bow tie, or rotini)
2. 1½ cups Persian cucumber, diced
3. 1½ cups grape tomatoes, halved
4. 2 cups arugula
5. ⅓ cup fresh basil, thinly sliced
6. 1 cup feta cheese, crumbled
7. For dressing: 1 cup fresh basil, 3 tablespoons fresh lemon juice, ⅓ cup extra virgin olive oil, 2 tablespoons water, 2 teaspoons honey, 1 clove garlic, ½ teaspoon fine sea salt, black pepper to taste

Recipe Steps:

1. Cook pasta in salted water according to package directions. Drain and set aside .
2. Make dressing by combining all dressing ingredients in a blender until smooth .
3. Place cooled noodles in a large bowl. Add cucumber, tomatoes, arugula, basil, and feta.
4. Drizzle with dressing and toss to combine. Taste and adjust seasoning .
5. Serve chilled. Store covered in fridge for up to 3 days .

6. Tortellini Mediterranean Pasta Salad

Using cheese tortellini instead of regular pasta makes this version extra special. It’s hearty enough for a main course and perfect for potlucks .

Recipe Metadata:

Time to Make: 20 minutes plus chilling

Servings: 12

Ingredients:

1. 2 packages (12 oz each) frozen cheese tortellini
2. 1 can (8 oz) artichoke hearts, drained and quartered
3. 1 large tomato, chopped
4. ½ cup crumbled feta cheese
5. ½ cup Kalamata olives, chopped
6. ½ cup walnuts, chopped
7. For dressing: ½ cup olive oil, ¼ cup white wine vinegar, ¼ cup chopped green onions, 3 cloves garlic pressed, 1 tablespoon dried basil, 1 teaspoon dried dill weed, ½ teaspoon salt

Recipe Steps:

1. For dressing, whisk olive oil and wine vinegar in a small bowl. Add green onions, garlic, basil, dill weed, and salt, whisking until mixed .
2. Cook tortellini using package directions; drain.
3. In a large bowl, combine tortellini, artichokes, tomato, feta cheese, olives, and walnuts. Mix gently .
4. Add dressing and toss to coat.
5. Chill, covered, for 8 hours or longer before serving .

7. Mediterranean Tuna Pasta Salad with Roasted Tomatoes

This isn’t your average tuna pasta salad. Roasting the tomatoes with breadcrumbs and cheese gives them a golden-crisp texture that takes this dish over the top .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 2 cups short pasta (penne or fusilli)
2. 40 cherry tomatoes, halved
3. 5 tablespoons breadcrumbs
4. 5 tablespoons grated Pecorino cheese
5. 1 garlic clove, minced
6. 2 tablespoons fresh parsley, chopped
7. 1 small zucchini, thinly sliced
8. ⅓ cup pitted black olives
9. 8 ounces canned tuna in olive oil, drained and flaked
10. 2 tablespoons olive oil
11. 1 teaspoon fresh thyme leaves
12. Salt and black pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Toss halved tomatoes with breadcrumbs, Pecorino, garlic, parsley, salt, and pepper. Press cut side of each tomato into mixture and place on parchment-lined baking sheet, cut side up. Roast for 15 minutes until golden and crispy .
2. Cook pasta until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with olive oil .
3. Thinly slice zucchini into half-moons. Add zucchini, olives, and flaked tuna to pasta .
4. Gently fold in roasted tomatoes last to preserve crispiness. Sprinkle with fresh thyme, adjust seasoning, and serve .

8. Lemon Pasta Salad with Pine Nuts and Herbs

This simple but elegant version lets high-quality ingredients shine. The lemon dressing is bright and fresh, and toasted pine nuts add essential crunch .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 8 oz fusilli or bowtie pasta
2. ¼ cup olive oil
3. Juice and zest of 1 lemon
4. ½ teaspoon garlic powder or 1 clove fresh garlic, minced
5. ¼ cup grated Parmesan cheese
6. ¼ cup pine nuts, toasted
7. ¼ cup fresh basil, chopped
8. ¼ cup fresh parsley, chopped
9. Salt and pepper to taste
10. Red pepper flakes for spice (optional)

Recipe Steps:

1. Cook pasta in salted water until al dente. Drain and allow to cool slightly .
2. In a large bowl, whisk together olive oil, lemon juice and zest, garlic, salt, and pepper .
3. Add slightly cooled pasta to dressing and toss until evenly coated. Let sit for 2 minutes for maximum flavor absorption .
4. Stir in Parmesan, toasted pine nuts, basil, and parsley .
5. Taste and adjust seasoning. Serve immediately or refrigerate for 30 minutes to let flavors meld .

9. Mediterranean Pasta Salad with Mint and Parsley

Fresh mint adds an unexpected brightness to this version. It’s a traditional combination that works beautifully with feta and olives .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 8

Ingredients:

• 16 oz dried pasta (shells or farfalle)
• 1 large English cucumber, sliced
• 2 pints cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 4 oz feta cheese, crumbled
• For dressing: ½ cup olive oil, ¼ cup red wine vinegar, 2 teaspoons dried oregano, 2 teaspoons kosher salt, 2 teaspoons ground black pepper

Recipe Steps:

1. Cook pasta until al dente. Drain and rinse with cold water .
2. Prepare dressing by whisking together red wine vinegar, oregano, salt, and pepper. Slowly whisk in olive oil until fully incorporated .
3. In a large bowl, combine pasta, cucumber, tomatoes, parsley, mint, and feta.
4. Pour dressing over and toss until fully combined .
5. For best flavor, chill for at least 1 hour before serving .

10. Ina Garten’s Tomato Feta Pasta Salad

The Barefoot Contessa’s version uses both fresh and sun-dried tomatoes for double the flavor. The sun-dried tomato dressing is pure genius .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 8

Ingredients:

1. 1 lb fusilli pasta
2. 1 pint cherry tomatoes, halved
3. ½ cup sun-dried tomatoes in oil, drained
4. ½ cup Kalamata olives, pitted and halved
5. 8 oz feta cheese, diced
6. Fresh parsley, chopped
7. Freshly grated Parmesan for serving
8. For dressing: ¼ cup sun-dried tomatoes in oil, ¼ cup red wine vinegar, ½ cup olive oil, 2 tablespoons capers, 2 cloves garlic

Recipe Steps:

1. Cook pasta in salted water until al dente. Drain .
2. Make dressing by combining sun-dried tomatoes, red wine vinegar, olive oil, capers, and garlic in a food processor. Process until smooth .
3. While pasta is still warm, toss with dressing to maximize flavor absorption .
4. Let pasta cool to room temperature.
5. Add cherry tomatoes, olives, and diced feta. Toss gently.
6. Top with fresh parsley and grated Parmesan before serving .

11. Grilled Chicken Mediterranean Pasta Salad

Adding grilled chicken turns this side dish into a complete meal. It’s perfect for lunch or a light dinner .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 8 oz rotini pasta
2. 2 chicken breasts, grilled and sliced
3. 1 cup cherry tomatoes, halved
4. ½ English cucumber, diced
5. ¼ cup Kalamata olives, sliced
6. ¼ cup red onion, thinly sliced
7. ½ cup feta cheese, crumbled
8. ¼ cup fresh parsley, chopped
9. For dressing: ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 clove garlic minced, 1 teaspoon dried oregano, salt and pepper

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Season chicken with salt, pepper, and oregano. Grill until cooked through, about 6-8 minutes per side. Slice thinly.
3. In a small bowl, whisk together dressing ingredients.
4. In a large bowl, combine pasta, tomatoes, cucumber, olives, onion, feta, and parsley.
5. Add sliced chicken and dressing. Toss gently to combine.
6. Serve immediately or chilled.

12. Roasted Red Pepper and Spinach Pasta Salad

Sweet roasted red peppers and fresh spinach make this version colorful and nutritious. The spinach wilts slightly when mixed with the warm pasta .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 12 oz fusilli pasta
2. 1 cup roasted red peppers, sliced
3. 2 cups fresh spinach
4. ½ cup crumbled feta cheese
5. ¼ cup pine nuts, toasted
6. For dressing: ⅓ cup olive oil, 3 tablespoons balsamic vinegar, 1 clove garlic minced, 1 teaspoon dried oregano, salt and pepper

Recipe Steps:

1. Cook pasta according to package directions. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, salt, and pepper.
3. In a large bowl, combine warm pasta, roasted red peppers, and spinach. Toss gently—the heat will wilt the spinach slightly.
4. Add dressing and toss well.
5. Top with crumbled feta and toasted pine nuts. Serve warm or at room temperature.

13. Chickpea and White Bean Protein Power Salad

Double the beans, double the protein. This vegetarian version is hearty enough to be a main course and stays satisfying for hours .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 8 oz rotini pasta
2. 1 can chickpeas, drained and rinsed
3. 1 can cannellini beans, drained and rinsed
4. 1 cup cherry tomatoes, halved
5. ½ English cucumber, diced
6. ¼ cup red onion, thinly sliced
7. ½ cup feta cheese, crumbled
8. ¼ cup fresh parsley, chopped
9. For dressing: ¼ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic minced, 1 teaspoon dried oregano, salt and pepper

Recipe Steps:

1. Cook pasta until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together dressing ingredients.
3. In a large bowl, combine pasta, chickpeas, white beans, tomatoes, cucumber, onion, feta, and parsley.
4. Pour dressing over and toss well.
5. Chill for at least 30 minutes before serving.

14. Orzo Mediterranean Salad with Lemon and Dill

Using orzo instead of larger pasta creates a different texture that works beautifully in this salad. It’s almost like a Greek-inspired rice salad .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 1½ cups orzo pasta
2. 1 cucumber, diced
3. 1 pint cherry tomatoes, halved
4. ½ cup Kalamata olives, sliced
5. ½ cup crumbled feta cheese
6. ¼ cup fresh dill, chopped
7. ¼ cup fresh parsley, chopped
8. For dressing: ¼ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic minced, 1 teaspoon lemon zest, salt and pepper

Recipe Steps:

1. Cook orzo according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, lemon zest, salt, and pepper.
3. In a large bowl, combine orzo, cucumber, tomatoes, olives, feta, dill, and parsley.
4. Pour dressing over and toss well.
5. Chill for 30 minutes before serving.

15. Capers and Olive Briny Version

For those who love big, bold flavors, this version doubles down on the briny elements. Capers join the olives for an extra punch of salty goodness .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 oz fusilli pasta
2. 1 cup cherry tomatoes, halved
3. ½ cup Kalamata olives, sliced
4. 3 tablespoons capers, drained
5. ½ cup crumbled feta cheese
6. ¼ cup fresh parsley, chopped
7. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic minced, 1 teaspoon dried oregano, salt and pepper to taste

Recipe Steps:

1. Cook pasta until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
3. In a large bowl, combine pasta, tomatoes, olives, capers, feta, and parsley.
4. Pour dressing over and toss well.
5. Let sit for 30 minutes before serving to allow flavors to develop.

16. Roasted Vegetable Mediterranean Pasta Salad

Roasting the vegetables brings out their natural sweetness and adds depth of flavor. This version is worth the extra few minutes in the oven .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

Recipe Steps:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender .
2. Cook pasta according to package directions. Drain and let cool slightly.
3. In a small bowl, whisk together dressing ingredients.
4. In a large bowl, combine pasta, roasted vegetables, and basil.
5. Pour dressing over and toss well. Top with crumbled feta.
6. Serve warm or at room temperature.

17. Quick 20-Minute Mediterranean Pasta Salad

When you need dinner fast, this is the one. It comes together in the time it takes to boil pasta and chop a few vegetables .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 12 oz spiral pasta
2. 1 cup cherry tomatoes, halved
3. 1 cup cucumber, diced
4. ½ cup Kalamata olives
5. ½ cup marinated artichoke hearts, chopped
6. ¼ cup sun-dried tomatoes, chopped
7. ½ cup crumbled feta cheese
8. Fresh basil
9. ¼ cup olive oil
10. 2 tablespoons red wine vinegar
11. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and allow to cool slightly .
2. In a large bowl, combine cherry tomatoes, cucumber, olives, artichokes, and sun-dried tomatoes .
3. Add pasta to the bowl and drizzle with olive oil.
4. Crumble feta on top and sprinkle with salt, pepper, and red wine vinegar.
5. Garnish with fresh basil and serve .

18. Farro Mediterranean Salad (Grain-Based Version)

For a twist on the classic, use farro instead of pasta. This ancient grain has a chewy texture that works beautifully with Mediterranean flavors .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 cup farro
2. 1 cucumber, diced
3. 1 pint cherry tomatoes, halved
4. ½ cup Kalamata olives, sliced
5. ½ cup crumbled feta cheese
6. ¼ cup fresh mint, chopped
7. ¼ cup fresh parsley, chopped
8. For dressing: ¼ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic minced, 1 teaspoon dried oregano, salt and pepper

Recipe Steps:

1. Cook farro according to package directions. Drain and let cool.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. In a large bowl, combine farro, cucumber, tomatoes, olives, feta, mint, and parsley.
4. Pour dressing over and toss well.
5. Chill for 30 minutes before serving.

19. Lemon Basil Blender Dressing Version

This creamy no-mayo dressing gets its richness from blending fresh basil with olive oil and lemon. It’s bright, herbaceous, and completely addictive .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 oz pasta (rotini or bow tie)
2. 1½ cups cucumber, diced
3. 1½ cups cherry tomatoes, halved
4. 2 cups arugula
5. 1 cup feta cheese, crumbled
6. For dressing: 1 cup fresh basil, ¼ cup olive oil, 3 tablespoons lemon juice, 2 tablespoons water, 1 clove garlic, 1 teaspoon honey, ½ teaspoon salt

Recipe Steps:

1. Cook pasta according to package directions. Drain and set aside .
2. Combine all dressing ingredients in a blender and process until smooth .
3. In a large bowl, combine pasta, cucumber, tomatoes, arugula, and feta.
4. Pour dressing over and toss to coat .
5. Serve immediately or chilled.

20. Mediterranean Pasta Salad with Shrimp

Shrimp and Mediterranean flavors are a match made in heaven. This version feels fancy but comes together quickly .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

Ingredients:

1. 12 oz pasta (fusilli or penne)
2. 1 lb shrimp, peeled and deveined
3. 2 tablespoons olive oil for shrimp
4. 1 cup cherry tomatoes, halved
5. ½ English cucumber, diced
6. ½ cup Kalamata olives, sliced
7. ½ cup crumbled feta cheese
8. ¼ cup fresh parsley, chopped
9. For dressing: ¼ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic minced, 1 teaspoon dried oregano, salt and pepper

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and cooked through.
3. In a small bowl, whisk together dressing ingredients.
4. In a large bowl, combine pasta, shrimp, tomatoes, cucumber, olives, feta, and parsley.
5. Pour dressing over and toss gently.
6. Serve immediately or chilled.

21. Balsamic Glaze Drizzle Version

A drizzle of balsamic glaze right before serving adds sweetness and makes this salad look restaurant-quality .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 12 oz fusilli pasta
2. ½ cup sun-dried tomatoes, diced
3. ⅓ cup pine nuts, toasted
4. ⅓ cup green olives, halved
5. 2 artichoke hearts, quartered
6. 2 cups arugula
7. ½ cup feta cheese, diced
8. Fresh basil
9. For dressing: ⅓ cup olive oil, 3 tablespoons balsamic vinegar, salt and pepper
10. Balsamic glaze for drizzling

Recipe Steps:

1. Cook pasta until al dente. Drain .
2. Prepare dressing with olive oil, balsamic vinegar, salt, and pepper.
3. Toss warm pasta with dressing and let cool .
4. Add sun-dried tomatoes, olives, artichokes, and feta.
5. Just before serving, add arugula, basil, and pine nuts. Toss gently .
6. Drizzle with balsamic glaze before serving.

22. Simple Five-Ingredient Mediterranean Pasta Salad

Sometimes you want maximum flavor with minimum effort. This version uses just five main ingredients plus a simple dressing .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 oz pasta (any short shape)
2. 1 cup cherry tomatoes, halved
3. 1 cup cucumber, diced
4. ½ cup Kalamata olives
5. ½ cup feta cheese, crumbled
6. For dressing: ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, salt and pepper

Recipe Steps:

1. Cook pasta according to package directions. Drain and allow to cool .
2. In a large bowl, combine tomatoes, cucumber, and olives .
3. Add cooled pasta to the bowl and drizzle with olive oil.
4. Crumble feta over the top and sprinkle with red wine vinegar, oregano, salt, and pepper .
5. Toss gently and serve.