Mediterranean Veggie Pasta Salad

Name: Mediterranean Veggie Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz penne pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, finely chopped; 1 cup bell peppers, diced (any color); 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tbsp lemon juice; 1 tbsp red wine vinegar; 1 tsp dried oregano; Salt and pepper to taste

Highlighted under: Fresh & Wholesome Recipes

I absolutely love making Mediterranean Veggie Pasta Salad when I want a quick, vibrant meal. The combination of colorful vegetables, robust feta cheese, and al dente pasta creates a dish that’s not only visually appealing but bursting with flavor. I typically serve it chilled, which makes it perfect for warm days or potlucks. The best part is that it’s incredibly versatile; you can substitute ingredients based on what you have on hand. Trust me, this dish will become a staple in your kitchen.

Created by

Anna

Last updated on 2026-02-07T21:54:28.695Z

When I first made Mediterranean Veggie Pasta Salad, I was amazed at how such simple ingredients could create a delightful harmony of flavors. I experimented with different dressings before settling on a light lemon vinaigrette, which perfectly complements the fresh veggies. This salad isn't just a side; it stands tall as the main attraction at any gathering.

I’ve found that letting the pasta cool before mixing in the veggies helps keep everything crisp and fresh. Adding a sprinkle of fresh herbs, like basil or parsley, at the end elevates the dish even further, ensuring every bite bursts with flavor.

Why You'll Love This Recipe
Bursting with fresh, vibrant flavors
Easy to customize with your favorite vegetables
Perfect for meal prep or outdoor gatherings

Choosing Your Vegetables

The beauty of Mediterranean Veggie Pasta Salad lies in its versatility. You can use an array of fresh vegetables, but it's essential to consider texture and flavor balance. Crunchy cucumbers and bell peppers provide a fresh bite, while juicy cherry tomatoes add sweetness. If you’re looking for additional greens, consider adding arugula or spinach for a peppery note. If you're in a pinch and don’t have all the veggies, be sure to maintain similar quantities—around 4 to 5 cups total—to keep the proportions right.

Using seasonal vegetables can make a significant difference in flavor. For example, ripe heirloom tomatoes in the summer add an incredible depth, while winter squash can add an earthy sweetness in colder months. Just remember to adjust the salt in your dressing based on the added sweetness or bitterness of the vegetables you choose.

Making the Perfect Dressing

A good dressing can elevate your pasta salad from ordinary to extraordinary. The olive oil serves as a rich, flavorful base, while the lemon juice and red wine vinegar introduce a tangy brightness that complements the salty feta cheese. Whisking these ingredients together until emulsified creates a glossy finish that enhances the overall look of the salad. If you're short on time, you can shake the ingredients in a mason jar for a quick alternative.

Feel free to experiment with herbs beyond oregano. Fresh or dried basil, thyme, or even a hint of dill can give the dressing a unique twist. If you find your dressing too sharp, a touch of honey or maple syrup can help mellow out the acidity. Just remember to start with a small amount and adjust to your taste.

Serving Suggestions and Storage

Serving this pasta salad chilled not only accentuates its refreshing qualities but also allows the flavors to meld beautifully. I often recommend letting it sit in the refrigerator for at least 30 minutes after preparation to ensure that the pasta absorbs the dressing and the flavors develop fully. If serving at a gathering, consider placing it in a large bowl with tongs for easy serving.

When it comes to storage, this salad keeps well in an airtight container in the refrigerator for 3-5 days. If you find the pasta has absorbed much of the dressing over time, a simple fix is to toss it with an extra drizzle of olive oil or a splash of lemon juice before serving. This will revive its texture and flavor, making it just as enjoyable on day five as it was on day one.

Ingredients

For the Salad

8 oz penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1 cup bell peppers, diced (any color)
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

For the Dressing

1/4 cup olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and pepper to taste

Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until well combined.

Combine Ingredients

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell peppers, olives, and feta cheese. Drizzle the dressing over the salad and toss gently to coat.

Serve

Garnish with fresh parsley and adjust seasoning if necessary. Serve chilled or at room temperature.

Pro Tips

For added protein, consider tossing in some chickpeas or grilled chicken. You can also experiment with different dressings based on your taste preference.

Ingredient Substitutions

If you're looking for a lighter option or need to accommodate gluten-free diets, swapping penne pasta for a legume-based or whole grain option can work wonders. There are plenty of alternatives available, such as quinoa, chickpea pasta, or even spiralized zucchini if you want to skip the carbs entirely. Each brings its unique flavor and nutrients to the dish.

For those who dislike feta cheese or want to make a dairy-free version, consider using marinated tofu or a dairy-free cheese substitute that lends similar salinity and creaminess. You could even freeze cubes of feta in olive oil for a richer taste, which will also provide an olive oil base when they melt in the salad.

Tips for Meal Prep

This recipe is fantastic for meal prep since it maintains its flavor over a few days. To prepare in advance, cook the pasta and chop the vegetables the night before. Store them separately and combine just before serving to keep the veggies crisp. You can also make the dressing in advance; just be sure to give it a good shake again before drizzling it over the salad.

For a heartier meal, consider adding protein sources like grilled chicken, chickpeas, or tuna to the salad. This not only makes it more filling but also adds nutritional value. Remember that these additions should be incorporated right before serving to maintain their quality—especially if you’re using seafood or cooked meats.

Variations to Explore

If you're looking to switch things up, consider adding roasted vegetables like zucchini or asparagus for a smoky flavor. You can roast them at 400°F for about 20-25 minutes until tender; just let them cool before adding them to the salad. The variations are nearly limitless, so don’t hesitate to get creative based on what you enjoy or have available.

For a flavor boost, consider adding a tablespoon of capers or artichoke hearts for a briny note. These ingredients can provide an umami richness that enhances the overall taste experience. Lastly, serve with crusty bread or pita on the side for a complete Mediterranean meal.

Questions About Recipes

→ Can I make this salad in advance?

Yes, the salad can be made a day ahead. Just keep the dressing separate until you're ready to serve.

→ What other vegetables can I add?

Feel free to include veggies like artichokes, spinach, or zucchini based on your preference.

→ How long will leftovers last?

Stored in an airtight container in the refrigerator, the salad will last up to 3 days.

→ Is this pasta salad gluten-free?

You can easily make it gluten-free by using gluten-free pasta.