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Top-down view of Mediterranean Pasta Salad in a white ceramic bowl featuring rotini, kalamata olives, and fresh herbs. (Mediterranean Pasta Salad)

Mediterranean Pasta Salad with Zesty Lemon Herb Vinaigrette

This vibrant Mediterranean Pasta Salad features rotini pasta, crisp Persian cucumbers, juicy cherry tomatoes, and salty feta, all tossed in a zesty herb-flecked lemon vinaigrette. Perfect for summer potlucks and healthy meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 lb (450g) Rotini Pasta Cooked al dente
  • 2 cups (300g) Persian Cucumbers Sliced into rounds
  • 2 cups (300g) Cherry Tomatoes Halved
  • 1/2 medium (75g) Red Onion Thinly sliced
  • 1 cup (150g) Kalamata Olives Pitted and halved
  • 6 oz (170g) Feta Cheese Crumbled
  • 1/2 cup (15g) Fresh Parsley Finely chopped
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 1/4 cup (60ml) Fresh Lemon Juice
  • 1 tsp (5ml) Dried Oregano

Equipment

  • 1 Large pot For boiling pasta
  • 1 Whisk For the vinaigrette
  • 1 Large Ceramic Bowl For mixing and serving

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente. Drain and rinse with cold water.
  2. Slice the cucumbers, halve the tomatoes, and thinly slice the red onion while the pasta cools.
  3. Whisk together olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.
  4. Combine pasta and vegetables in a bowl. Toss with dressing. Gently fold in crumbled feta and parsley.

Notes

Rinse the pasta under cold water to prevent it from becoming sticky.
Add fresh cucumbers just before serving for maximum crunch.