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The Ultimate Bright and Zesty Feta Mediterranean Pasta Salad with Lemon Vinaigrette

A close-up of a creamy feta mediterranean pasta salad featuring macaroni, chunks of cucumber, cherry tomatoes, and feta cheese.
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This is a simple, make-ahead pasta salad packed with fresh vegetables, salty feta cheese, and a bright lemon vinaigrette. It is a perfect side dish for potlucks or summer entertaining.

Ingredients

Scale
  • 1 pound rotini or penne pasta
  • 1 cup cherry or grape tomatoes, halved
  • 1 English cucumber, diced
  • 1 red bell pepper, chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, thinly sliced
  • 6 ounces feta cheese, crumbled
  • 1/2 cup fresh parsley, chopped
  • For the Lemon Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cooks, prepare the vegetables: halve the tomatoes, dice the cucumber, chop the bell pepper, slice the onion, and halve the olives. Place all prepared vegetables in a very large bowl.
  3. Make the lemon vinaigrette: In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Shake well until the dressing is emulsified.
  4. Add the cooled pasta to the bowl with the vegetables.
  5. Pour about three-quarters of the lemon vinaigrette over the pasta and vegetables. Toss gently to coat everything evenly.
  6. Add the crumbled feta cheese and chopped parsley to the salad. Toss lightly one more time, being careful not to break up the feta too much.
  7. Taste the salad. Add more dressing if needed, or adjust salt and pepper.
  8. Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.

Notes

  • For make-ahead preparation, you can chop all the vegetables up to one day in advance. Store them separately from the cooked pasta. Dress the salad no more than 2 hours before serving for the best texture.
  • If you prefer a tangier flavor, substitute red wine vinegar for half of the fresh lemon juice in the dressing.
  • This recipe works well with small pasta shapes like rotini, farfalle, or small shells. Avoid long pasta like spaghetti.
  • For a heartier meal, you can add 1 can (15 ounces) of rinsed and drained chickpeas to this vegetarian pasta salad.

Nutrition

Find it online: https://carlacooking.com/feta-mediterranean-pasta-salad-recipe/