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Easy 20-Minute Mediterranean Pasta Salad with Lemon-Herb Vinaigrette

A close-up view of a serving of mediterranean pasta salad featuring penne, cucumber slices, cherry tomatoes, olives, and feta cheese.

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Make this vibrant, refreshing Mediterranean Pasta Salad in 20 minutes. It features al dente pasta, crisp vegetables, feta, and olives tossed in a zesty lemon-herb dressing. This salad works well for meal prep or as a light summer side dish.

Ingredients

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  • 8 ounces short pasta (rotini, penne, or orzo)
  • 1 cup cherry or grape tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

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. Set aside to cool completely.
  2. While the pasta cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and pepper.
  3. In a large bowl, combine the cooled pasta, halved tomatoes, diced cucumber, halved olives, crumbled feta cheese, sliced red onion, and chopped fresh parsley.
  4. Pour the lemon-herb vinaigrette over the pasta and vegetable mixture.
  5. Toss gently until all ingredients are evenly coated.
  6. Taste and adjust seasoning if necessary. For best flavor, chill for at least 15 minutes before serving. This salad is great for meal planning.

Notes

  • For a heartier meal, you can add 1 cup of cooked, shredded chicken breast.
  • If you are preparing this for later, keep the feta separate until just before serving to prevent it from getting too soft.
  • This salad pairs well with light meal planning strategies for quick lunches.

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