Go Back
–+ servings

Mediterranean Pasta Salad

Mediterranean Pasta Salad features tender fusili tossed with crisp cucumbers, juicy tomatoes, Kalamata olives, creamy Feta cheese, and a bright lemon-herb vinaigrette infused with garlic and Dijon mustard. This vibrant and refreshing dish is perfect for busy weeknights, summer gatherings, and meal prepping for the week ahead.
Save this recipe on Pinterest for later! Print
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Emily Carter

Ingredients

  • 1 pound fusili pasta or other short pasta such as rotini, penne, ziti, or wheels
  • 1 English cucumber diced into small chunks
  • 1 pint cherry or grape tomatoes halved if desired, or regular or Roma tomatoes diced into small chunks
  • 1/2 large red onion sliced vertically into thin strips
  • 2/3 cup black Kalamata olives pitted, from a 3.8-ounce can sliced olives, drained
  • 1/2 cup green olives pitted and halved
  • 1/2 cup crumbled Feta cheese or more if desired
  • 1/3 cup olive oil plus more for final drizzling if desired
  • 2 to 3 tablespoons red wine vinegar or balsamic vinegar balsamic is stronger and will give more bite
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons honey or to taste
  • 1 rounded tablespoon prepared Dijon mustard such as Grey Poupon
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • 3/4 teaspoon freshly ground black pepper or to taste
  • Fresh basil and/or mint for garnishing as desired, or add about 1/4 cup finely chopped for more intense flavor

Instructions

  • Boil water: Bring a large pot of salted water to a boil over high heat.
  • Cook pasta: Add the fusili pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Drain and rinse with cool water to stop the cooking process.
  • Cool completely: Spread the pasta on a baking sheet or large plate and let it cool for 5 minutes before using.
  • Combine wet ingredients: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, and honey.
  • Add seasonings: Stir in the Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper until well combined.
  • Taste and adjust: Sample the dressing and add more salt, pepper, honey, or vinegar to suit your preferences.
  • Combine pasta and vegetables: In a large mixing bowl, toss the cooled pasta with the diced cucumber, halved tomatoes, sliced red onion, Kalamata olives, and green olives.
  • Pour dressing: Drizzle the prepared dressing over the pasta and vegetable mixture and toss everything together until well coated.
  • Add cheese: Gently fold in the crumbled Feta cheese, reserving some for a final garnish if desired.
  • Garnish and serve: Top with fresh basil or mint, add an extra drizzle of olive oil if desired, and serve chilled or at room temperature.