This bright and simple Mediterranean pasta salad is one of our go-to summer recipes—fresh, easy to make, and perfect for lunch, picnics, or dinner on the terrace.
For more salad recipes, check out our Italian chicken salad, tuna pasta salad, Italian tuna salad, and Caprese pasta salad.
A Summer Favorite from Our Kitchen
Last summer, Louise and I packed this Mediterranean pasta salad into a container and drove up to Lago Trasimeno on the border with Tuscany for the day. We didn’t bring much—just a couple forks, some fruit, and this salad—and it turned out to be one of the best lunches of the season. So here we are, making this summer again. Simple, cool, and packed with flavor.
This recipe leans on the basics: a lemony oregano dressing, crisp vegetables, kalamata olives and feta, and pasta that soaks it all up. It’s the kind of dish that’s even better after an hour in the fridge, making it a perfect make-ahead pasta salad for summer days when you don’t want to cook.
Make sure to make this with short pasta, including orzo if you like. It soaks up the dressing beautifully, mixes easily with the chopped veggies, and makes every bite feel balanced.
We like it with parsley or dill, whatever’s fresh, and we usually make enough to have leftovers the next day. It’s easy, honest food—the kind you can throw together in 20 minutes and eat outside with a glass of something cold.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Pasta: short-cut pasta like casarecce, fusilli, penne, or orzo works best for texture and holds the dressing well. For a gluten-free version, use your favorite GF pasta. Or whole grain pasta for a healthy Greek pasta salad.
- Cucumber: adds crunch and freshness. Substitute zucchini or even chopped celery if needed.
- Cherry tomatoes: sweet and juicy, perfect for balance. Grape tomatoes or diced vine-ripened tomatoes also work.
- Green bell pepper: classic in Greek salads for crunch and mild bitterness. Red, yellow, or orange peppers can be used for a sweeter twist.
- Kalamata olives: briny, bold flavor that defines this dish. Any good-quality black olive can be substituted, but Kalamata gives it that pasta salad with feta and olives feel.
- Red onion: sharp bite and vibrant color. Shallots or pickled onions are great alternatives if you want something milder.
- Feta cheese: crumbly, salty, and creamy—essential for that Mediterranean flavor. Substitute with goat cheese or a vegan feta if needed.
- Fresh herbs: parsley and dill bring brightness. You can also try mint or fresh oregano for a slightly different note.
- Olive oil: use extra virgin for richness and authenticity.
- Lemon juice and zest: adds acidity and fragrance. White wine vinegar or red wine vinegar are acceptable substitutes for the juice if you're out of lemons.
- Honey: balances acidity in the dressing. Use maple syrup or agave as an alternative.
- Dijon mustard: adds depth and emulsifies the dressing. Yellow mustard or whole grain mustard can sub in, depending on what you have.
- Dried oregano: key to the dressing's Italian and Greek profile. If you’re using fresh oregano, use a bit more—or try thyme as a backup.
How to Make Mediterranean Pasta Salad
1. Marinade Chickpeas
In a large mixing bowl, whisk together extra virgin olive oil, lemon zest and juice, mustard, honey, oregano, salt, and pepper. It should taste bright, a little sweet, and full of flavor.
Toss in rinsed and drained chickpeas and let them marinate in the dressing while you prep the other ingredients.
2. Cook the Pasta
Bring a big pot of salted water to a boil. Add your favorite short pasta (like casarecce, fusilli or penne) and cook as per package instructions. Drain the pasta, then rinse it under cold water for 15 seconds to stop the cooking and cool it down. This is key for a cold pasta salad for lunch.
3. Prep the Veggies
Chop up the cucumber, cherry tomatoes, green bell pepper, olives, red onion, and fresh herbs and add them to the bowl with the chickpeas. Give it a quick toss before adding the pasta. If you're using feta, crumble in it too. Keep everything small and bite-sized so it mixes easily.
4. Toss Everything Together
Add the cooled pasta and toss gently—but don’t rush it. You want some of that feta to melt into the dressing, making everything a little creamy and extra flavorful.
For the best taste, let the salad chill in the fridge for at least 30 minutes. The pasta will soak up all that lemony goodness. Cool, fresh, and full of Mediterranean flavor—this is summer in a bowl.
Tips
- Salt your pasta water well: It’s the only chance to season the pasta itself, which makes a big difference in flavor—especially in a vegetarian Mediterranean pasta salad.
- Cool the pasta under cold water for about 15 seconds: This helps stop it from overcooking. It doesn’t need to be completely cold—slightly warm is just fine, as long as it’s not hot.
- Toss the pasta with some dressing while it’s still warm: It helps the pasta absorb more flavor before you add the rest of the ingredients.
- Use good quality olive oil and real lemon juice: These are key to a flavorful pasta salad with lemon dressing. Don’t skip the zest—it adds a ton of brightness.
- Chop everything small and evenly: This makes the salad easier to eat and helps each bite have a little of everything.
- Go for real feta in brine: It’s creamier and more flavorful than the pre-crumbled kind.
- Stick with Kalamata or Italian olives if possible: They bring that bold, tangy kick you expect in a pasta salad with kalamata olives. If you can’t find them, go for Italian olives like Taggiasche, Gaeta, or Castelvetrano.
- Let it chill before serving: Give it at least 30 minutes in the fridge. The flavors will marry, and it’ll taste even better cold.
- Fresh herbs at the end: Stir in chopped parsley or dill just before serving so they stay vibrant and don’t wilt.
- Make it ahead: This recipe holds up beautifully in the fridge for a day or two, making it perfect for meal prep, cookouts, or a quick lunch.
Frequently Asked Questions
Yes! In fact, it tastes even better after it sits for a bit. Make it up to a day in advance and store it in the fridge. Just give it a quick toss before serving. It's a great easy Mediterranean pasta salad for meal prep, potlucks, or picnics.
Short pasta like fusilli, penne, rotini, or even orzo are ideal. They hold the dressing and mix well with all the chopped veggies.
You can! But feta really brings that classic flavor. If you need a substitute, try goat cheese, vegan feta, or leave it out entirely for a lighter version.
This salad will keep well for 2–3 days in an airtight container. The flavors actually improve over time, making it perfect as a leftover pasta salad with feta and olives.
Technically yes, but the homemade dressing here is super quick and adds so much fresh flavor. It’s worth the extra 2 minutes!
Use Italian olives like Castelvetrano or Gaeta if you can’t find kalamata. Avoid canned black olives if possible—they don’t bring the same Mediterranean punch.
More Easy Mediterranean Recipes
- Zucchini pasta
- Ayran (Yogurt Drink)
- Chicken Kebab
- Mediterranean Pea Salad
- Italian tuna pasta
- Tirokafteri (Spicy Feta Dip)
- Chicken Souvlaki
- Mediterranean chicken
- Orzo Salad
If you tried this Mediterranean Pasta Salad Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Greek Pasta Salad
Video
Ingredients
- 8 ounces short pasta casarecce, fusilli, penne, or orzo
- 1 can (15 oz) chickpeas or 1½ cups cooked chickpeas - optional
- 1 small cucumber diced
- 1½ cup cherry tomatoes halved
- ½ green bell pepper diced
- ½ cup Kalamata olives
- ½ small red onion thinly sliced
- 1 cup crumbled feta or more to taste
- 3 tablespoons fresh parsley chopped, or dill
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt + 2 twists black pepper
Instructions
- Marinate the Chickpeas: Whisk ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and 2 twists pepper in a large bowl.Toss in 1 can (15 oz) chickpeas - drained and rinsed - and let them marinate while you prep everything else.
- Cook the Pasta: Boil salted water, cook 8 ounces short pasta until al dente, then rinse under cold water for 15 seconds to stop the cooking.
- Prep the Veggies: Add 1 small cucumber (diced), 1½ cup cherry tomatoes (halved), ½ green bell pepper (diced), ½ small red onion (thinly sliced), ½ cup Kalamata olives, 3 tablespoons fresh parsley (chopped) and 1 cup crumbled feta to the chickpeas. Give it a quick toss.
- Toss and Serve: Add the cooled pasta and mix gently until everything is coated and creamy. Refrigerate for 30 minutes before serving for best flavor. Cool, fresh, and perfect for summer.
Notes
- Pasta: Use casarecce, fusilli, penne, or orzo. Gluten-free or whole grain work too.
- Cucumber: Adds crunch. Swap with zucchini or celery.
- Cherry tomatoes: Sweet and juicy. Grape or diced tomatoes also work.
- Green bell pepper: Classic crunch. Use red, yellow, or orange for more sweetness.
- Kalamata olives: Bold and briny. Sub with Italian black olives if needed.
- Red onion: Sharp and colorful. Try shallots or pickled onions for a milder bite.
- Feta cheese: Creamy and salty. Goat cheese or vegan feta are fine swaps.
- Fresh herbs: Parsley and dill are great. Mint or oregano work too.
- Olive oil: Go for extra virgin for the best flavor.
- Lemon juice & zest: Bright and zippy. Sub with white or red wine vinegar.
- Honey: Balances the tang. Maple syrup or agave also work.
- Dijon mustard: For depth and emulsion. Yellow or whole grain are fine.
- Dried oregano: Classic Greek and Italian flavor. Use more if using fresh, or swap with thyme.
- Salt the water: Season your pasta well—it’s your only shot.
- Quick rinse: Cool pasta under cold water for 15 sec. Slightly warm is perfect.
- Dress warm: Toss pasta with some dressing while warm for max flavor.
- Use the good stuff: Extra virgin olive oil + fresh lemon juice + zest = magic.
- Chop small: Bite-sized pieces mix better and eat easier.
- Feta in brine: Way creamier and tastier than pre-crumbled.
- Kalamata = best: Or use Taggiasche, Gaeta, or Castelvetrano olives.
- Chill it: Let it sit 30 min in the fridge so the flavors come together.
- Herbs last: Add parsley or dill just before serving to keep them fresh.
- Make ahead: Keeps great for 1–2 days—perfect for prep or packed lunches.
Patty says
So yummy. I'll be making this again and again!
Elena says
Just made this for lunch here in Oregon and I’m honestly blown away! The flavors are so fresh and bright, and the dressing is perfectly balanced. Tangy, a little sweet, and super flavorful. I used casarecce like in your pictures and it worked beautifully. My husband went back for seconds (and thirds). This mediterranean pasta salad is going straight into our summer meal rotation!
Nico Pallotta says
Thank you for your message, Elena. So glad everyone liked it 🙂
Best,
Nico
Velia says
This Mediterranean salad is absolutely delicious! The light, flavorful dressing perfectly captures the essence of summer. It was incredibly easy to make and came together in no time. I will definitely be making this again. I absolutely love this recipe! Thank you, Nico and Louise, for sharing it!