Mediterranean Pasta with Cherry Tomatoes, Cucumber, Olives, and Feta Recipe

Introduction

This Mediterranean pasta salad is a fresh, vibrant dish perfect for warm days or as a flavorful side. Packed with crisp vegetables, tangy feta, and a bright olive oil dressing, it’s easy to prepare and satisfying to eat.

Ingredients

• 1 lb pasta (penne, rotini, or farfalle)
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumbers
• 1/2 cup kalamata olives, halved and pitted
• 1/4 cup thinly sliced red onion
• 3/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp torn fresh basil
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar or lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water to stop the cooking process.
2. Step 2: While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumbers, slicing the red onion thinly, and halving and pitting the kalamata olives.
3. Step 3: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar or lemon juice, minced garlic, salt, and black pepper to create the dressing.
4. Step 4: In a large bowl, combine the cooled pasta and prepared vegetables. Pour the dressing over and toss well to ensure everything is evenly coated.
5. Step 5: Add the crumbled feta cheese, chopped parsley, and torn basil leaves. Gently mix to combine, taking care not to break up the feta too much.
6. Step 6: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and develop fully.

Tips & Variations

• Use freshly chopped herbs for the brightest flavor and don’t skip chilling the salad to enhance the taste.
• Soak the sliced red onions in cold water for 10 minutes if you prefer a milder onion flavor.
• Make ahead by prepping the vegetables and dressing separately, then combine everything just before serving to keep ingredients fresh.
• Try adding grilled chicken or chickpeas to turn this into a heartier meal.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of olive oil or vinegar if it seems dry. This salad tastes best chilled but can be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, penne, rotini, or farfalle work best because their shapes hold the dressing well, but any short pasta you have on hand will work.

Is it possible to make this salad vegan?

Absolutely! Simply omit the feta cheese or substitute it with a plant-based cheese alternative to keep it vegan-friendly.

Mediterranean Pasta with Cherry Tomatoes, Cucumber, Olives, and Feta Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

A refreshing and flavorful Mediterranean Pasta salad featuring al dente pasta, fresh cherry tomatoes, cucumbers, kalamata olives, red onion, and crumbled feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing. Perfect for a light lunch, picnic, or side dish, this recipe highlights vibrant fresh herbs and a bright, tangy flavor profile.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 lb pasta (penne, rotini, or farfalle)

Vegetables & Cheese

• 1 cup cherry tomatoes, halved
• 1 cup diced cucumbers
• 1/2 cup kalamata olives, halved and pitted
• 1/4 cup thinly sliced red onion
• 3/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp torn fresh basil

Dressing

• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar or lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, typically 8-12 minutes depending on pasta type. Drain and rinse under cold water to stop cooking and cool the pasta.
2. Prepare the vegetables. While the pasta cooks, halve the cherry tomatoes, dice the cucumbers, slice the red onion thinly, and halve and pit the kalamata olives.
3. Make the dressing. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), minced garlic, salt, and black pepper until well combined.
4. Toss pasta with vegetables and dressing. Transfer the cooled pasta to a large bowl. Add all the prepared vegetables and pour the dressing over. Toss well to ensure everything is coated evenly.
5. Add herbs and cheese. Gently fold in the crumbled feta cheese, chopped parsley, and torn basil, taking care not to break the feta too much.
6. Chill before serving. Refrigerate the salad for at least 30 minutes to allow the flavors to meld and develop fully. Serve chilled or at room temperature.

Notes

• For best texture and flavor, use freshly chopped herbs and do not skip the chilling time before serving.
• To reduce onion’s sharpness, soak the sliced red onion in cold water for 10 minutes before adding to the salad.
• Make-ahead tip: Prepare veggies and dressing separately and combine just before serving to maintain freshness.

Keywords: Mediterranean pasta salad, pasta salad recipe, feta pasta, healthy pasta salad, easy summer salad, no bake pasta dish