Mediterranean Pasta Salad

A white bowl of mediterranean pasta salad with a fork and knife beside it. Crusty bread sits in the corner of the photo.

5 from 6 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
  • 6 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 tablespoon chopped Fresh Oregano
  • 2 tablespoon 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 the pasta 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 insructions 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 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 tossing with the dressing.
  • You can use any short pasta, for instance, mini penne, conchiglie, fusilli, etc. Choose shapes that trap the vinaigrette, herbs, and other flavors.
  • Pasta itself is rather bland, therefore salt should be added to the boiling water. One to two tablespoons is a good amount to include.
  • 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.
  • Some other ideas you might consider as variations: bell peppers, artichoke hearts, sundried tomatoes, diced pepperoni, cubed hard salami, plus anything else that suits your fancy.
  • This pasta salad can be made ahead of time. It actually tastes better the second day with all the flavors having time to marinate. Once you make it, you can store it in your refrigerator for four to five days.
  • 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.
  • You could easily have this as a main dish if you throw in some hard salami and add crusty bread on the side. That’s gonna give you about six servings.


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