Mediterranean Pasta Salad with Zesty Lemon Herb Vinaigrette
This Mediterranean Pasta Salad with Zesty Lemon Herb Vinaigrette is a fresh, colorful, and flavor-packed dish featuring tender pasta, crisp vegetables, creamy feta cheese, Kalamata olives, and a bright homemade lemon herb dressing. It’s the perfect balance of tangy, savory, and refreshing flavors, making it ideal for picnics, potlucks, BBQs, meal prep, or a light lunch.
Served chilled or at room temperature, this vibrant Mediterranean pasta salad gets even better as the flavors meld together.
Why You’ll Love This Recipe
Fresh Mediterranean flavors
Easy to make in under 30 minutes
Perfect for meal prep
Great for potlucks and picnics
Vegetarian and easily customizable
Served cold or at room temperature
Loaded with colorful vegetables
Recipe Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 20 minutes (optional)
Total Time: 27–47 minutes
Servings: 6
Cuisine: Mediterranean
Course: Salad, Side Dish, Lunch
Ingredients
For the Pasta Salad
12 ounces rotini, penne, fusilli, or bow tie pasta
1 English cucumber, diced
1½ cups cherry tomatoes, halved
1 red bell pepper, diced
½ small red onion, finely diced
½ cup Kalamata olives, sliced
¾ cup crumbled feta cheese
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons Chopped fresh dill
Zesty Lemon Herb Vinaigrette
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon Italian seasoning
½ teaspoon sea salt
¼ teaspoon black pepper
Optional Add-Ins
Marinated artichoke hearts
Roasted red peppers
Chickpeas
Baby spinach
Sun-dried tomatoes
Pepperoncini peppers
Toasted pine nuts
Optional Garnishes
Extra feta cheese
Fresh parsley
Lemon wedges
Crushed red pepper flakes
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Drain and rinse under cold water to cool.
Allow the pasta to drain completely.
Step 2: Make the Lemon Herb Vinaigrette
In a small bowl or mason jar, combine:
Olive oil
Lemon juice
Lemon zest
Red wine vinegar
Dijon mustard
Honey
Garlic
Oregano
Italian seasoning
Salt
Black pepper
Whisk or shake until smooth and well combined.
Step 3: Assemble the Salad
In a large serving bowl, combine:
Cooked pasta
Cucumber
Cherry tomatoes
Red bell pepper
Red onion
Kalamata olives
Feta cheese
Parsley
Basil
Dill
Step 4: Toss Everything Together
Pour the vinaigrette over the salad.
Gently toss until all the ingredients are evenly coated.
Taste and adjust with additional lemon juice, salt, or pepper if desired.
Step 5: Chill and Serve
For the best flavor, refrigerate the salad for 20–30 minutes before serving.
Garnish with:
Extra feta cheese
Fresh herbs
Lemon wedges
Crushed red pepper flakes
Serve chilled or at room temperature.
Recipe Notes
Short pasta shapes like rotini and fusilli hold the dressing best.
Fresh herbs add vibrant flavor and aroma.
The salad tastes even better after a few hours in the refrigerator.
Expert Tips
Cook the pasta just until al dente to prevent it from becoming soft after chilling.
Rinse the pasta under cold water to stop the cooking process and cool it quickly.
Reserve a small amount of vinaigrette to toss with the salad just before serving if making ahead.
Add delicate ingredients like spinach or avocado just before serving for maximum freshness.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! It’s perfect for meal prep and can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
What pasta works best?
Rotini, fusilli, bow tie, penne, and cavatappi are excellent choices because they hold the dressing well.
Can I make this gluten-free?
Absolutely. Simply use your favorite gluten-free pasta.
Nutritional Information
Calories: 345
Protein: 9g
Carbohydrates: 35g
Fiber: 3g
Sugar: 4g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 430mg