Go Back
+ servings

Mediterranean Pasta Salad

Fill your fork with an incredibly tasty salad that combines pasta with fresh, crisp vegetables and a light vinaigrette straight from the Mediterranean! This zesty salad will be a perfect addition to a summer BBQ, your work potluck or at dinner on the table.
Print Pin
Course: Salad
Cuisine: Mediterranean
Keyword: how to make a mediterranean pasta salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
Calories: 287.99kcal


  • 16 oz Farfalle (bow-tie) pasta
  • 1 English cucumber chopped
  • 1 pint cherry or grape tomatoes halved
  • 1 cup kalamata olives sliced
  • 1/2 cup black olives sliced
  • 4 oz crumbled feta cheese
  • 1/2 red onion thinly sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 lemon juiced
  • 1 tsp oregano
  • 1 tsp granulated sugar
  • 2 cloves garlic minced
  • 1/2 tsp fine sea salt
  • 1/2 tsp pepper
  • Crushed red pepper flakes for topping


  • Cook pasta in boiling water until al dente; drain and rinse with cold water. Add to a large mixing bowl along with cucumber, tomatoes, olives, cheese and onion.
  • In a small bowl combine the vinegar, olive oil, balsamic vinegar, lemon juice, oregano, sugar, garlic, salt and pepper. Whisk until combined. Pour over the contents in the bowl and toss to combine. Mix well, cover tightly and refrigerate until ready to serve.


Throwing some leftover rotisserie chicken or grilled chicken into the salad really makes it a one-pot meal but still simple and quick without turning on your oven. Chopped salami would add amazing flavor, as well!
If you love switching up the pasta shapes for a fresh spin, try making your next salad with penne, cavatappi or even shells.
Other complementary optional add-ins to this salad would be: sun-dried tomatoes, marinated artichokes, avocado pieces or chopped green olives would be a great addition, too.
A note about the dressing ingredients: The balsamic vinegar is tasty mixed with the red wine vinegar but if you prefer to lighten the tint of the dressing, you can sub in white vinegar.
Use an English cucumber or a regular cucumber but I prefer using English cucumbers in salads because they contain fewer seeds, tend to be more firm and crunchy and keep their shape better. They also tend to be less bitter than their counterpart. Whatever you have on hand will work, especially if you enjoy growing your own cukes in the garden.
Consider adding red pepper flakes for an extra bit of spice!
Serve this salad at room temperature or chilled, just out of the fridge. Both options are delicious!


Calories: 287.99kcal | Carbohydrates: 33.07g | Protein: 6.36g | Fat: 15.01g | Saturated Fat: 3.8g | Cholesterol: 12.62mg | Sodium: 449.48mg | Fiber: 3.09g | Sugar: 11.18g