Mediterranean Pasta Salad

A pasta salad with tomatoes, cucumbers, olives, red onions in a white dish with a fork and knife next to it. A small red plate sits in the corner with a slice of grilled bread.

5 from 9 reviews

This is everything you love about pasta salad – kalamata olives, pepperoncini peppers, grape tomatoes, fresh herbs, feta cheese, and a Greek Vinaigrette. Perfect for the summertime.



Mediterranean Pasta Salad

  • 10 oz Farfalle Pasta
  • 25 Grape Tomatoes, halved
  • 1/2 cup Kalamata Olives, halved
  • 1/2 cup Red Onion, thinly sliced
  • 1/2 large Cucumber, sliced and quartered
  • 1/3 cup Pepperoncini, sliced
  • 68 ounces Feta Cheese, cubed
  • 1/3 cup Parmesan, freshly grated
  • 1 tablespoon Fresh Oregano, chopped
  • 1 tablespoon Fresh Basil, chopped
  • 23 tablespoons Pine Nuts

Greek Vinaigrette:

  • 2 tablespoons White Wine Vinegar
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Red Onion, finely chopped
  • 6 tablespoons Extra-Virgin Olive Oil
  • 2 tablespoons chopped Fresh Oregano
  • 2 tablespoons chopped Fresh Basil
  • Kosher Salt to taste
  • Fresh Ground Pepper to taste


For the Salad:

  • In a large pot, bring 6 quarts of water to a full rolling boil over high heat. Add 1-2 tablespoons of kosher salt.
  • Add 10 ounces of farfalle pasta and cook just past al dente, 10-12 minutes. Stir occasionally.
  • Drain and immediately plunge the pasta into a large bowl of ice water to stop the cooking process.
  • Drain the pasta again and transfer it to a large bowl for mixing.
  • Add 25 grape tomatoes (halved), 1/2 cup kalamata olives (halved), 1/2 cup thinly sliced red onion, 1/2 large cucumber (sliced and quartered), 1/3 cup pepperoncini (sliced), 6 ounces feta cheese (cubed), 1/3 cup parmesan (freshly grated), 1 tablespoon fresh oregano (chopped), 1 tablespoon fresh basil (chopped), 2 or 3 tablespoons pine nuts. Drizzle the Greek vinaigrette (see instructions below) over the salad and gently toss all the ingredients together.

For the Vinaigrette:

  • In a small bowl combine 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 1 teaspoon dijon mustard, and 2 tablespoons red onion (finely chopped).
  • Quickly whisk in the olive oil by a slow and steady pour.
  • Add 1 tablespoon each of fresh oregano and basil (chopped), salt, and pepper to taste.
  • This vinaigrette will store for up to 5-7 days in the refrigerator.


  • For salads, choose dried pasta instead of fresh. Fresh is more delicate, therefore dry pasta will hold up better when tossed with the dressing.
  • For salads, cook the pasta a little longer than El Dente, which is firm to the bite. Since a salad is not cooked in a sauce and served warm, this pasta should be cooked a minute or two longer than the package directions tell you.
  • The recipe serves eight people as a hearty-portioned side salad.  It can easily be doubled to serve 20 as a smaller side salad or tripled for 30 people, give or take a few.
  • Leftovers can be stored in your refrigerator for four to five days. You may need to drain some of the liquid and add more vinaigrette. The tomatoes may get somewhat mushy but you can always add more.


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