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Best Mediterranean Pasta Salad with Feta & Olives

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This Mediterranean pasta salad is a quick and easy dish featuring rotini pasta, briny kalamata olives, creamy feta cheese, and a bright herby vinaigrette. Perfect for potlucks, meal prep, or a satisfying weeknight dinner, it’s a crowd-pleaser that gets better after a day in the fridge.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chiffonade
  • 1/4 cup roasted red peppers, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, about 8-10 minutes. Start checking at 7 minutes.
  2. While the pasta cooks, prep your vegetables: halve the cherry tomatoes, dice the cucumber into bite-sized pieces, slice the red onion thinly, and chop the parsley and basil. If sensitive to raw onion, soak the sliced red onion in cold water for 10 minutes.
  3. Make the dressing: In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Shake or whisk vigorously until emulsified and creamy.
  4. Drain the pasta and rinse with cool water to stop the cooking process. Shake off excess water and let it sit in the colander for 2-3 minutes until slightly warm.
  5. Transfer the slightly warm pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, kalamata olives, crumbled feta, red onion, sun-dried tomatoes, roasted red peppers, parsley, and basil. Pour the dressing over the top and gently toss to coat evenly.
  6. Cover the bowl and let the pasta salad rest at room temperature for at least 15 minutes (30 minutes is even better) to allow flavors to meld.
  7. Taste and adjust seasoning with additional salt, lemon juice, or black pepper as needed.
  8. Serve at room temperature or refrigerate for up to 3 days. If making ahead, add a splash of olive oil and a squeeze of lemon before serving to refresh.

Notes

For best flavor, dress the pasta while it’s still warm so it absorbs the vinaigrette. Let the salad rest at room temperature for at least 15 minutes before serving. If making ahead, refresh with a splash of olive oil and lemon juice before serving. To toast pine nuts for garnish, cook in a dry skillet over medium heat for 2-3 minutes until golden.

Nutrition

Keywords: Mediterranean pasta salad, feta, olives, rotini, summer salad, potluck, meal prep

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