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Mediterranean Pasta Salad With Feta – Bright, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz (340 g) short pasta, such as rotini, penne, or farfalle
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 English cucumber, diced (or 2 Persian cucumbers)
  • 1 red bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 3/4 cup Kalamata olives, pitted and halved
  • 1/2 cup marinated artichoke hearts, chopped (optional but recommended)
  • 1/3 cup fresh parsley, finely chopped
  • 1/4 cup fresh basil or mint, chopped (optional)
  • 6–8 oz (170–225 g) feta cheese, cut into small cubes or crumbled
  • 1/3 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3–4 tbsp juice)
  • 1 1/2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 2 garlic cloves, finely grated or minced
  • 1 1/2 tsp dried oregano (or 1 tbsp fresh, chopped)
  • 1/2 tsp honey (or a pinch of sugar), to balance acidity
  • 1/2–3/4 tsp kosher salt, to taste
  • Freshly ground black pepper, to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. You want a slight bite because it will soften a bit as it sits in the dressing.
  2. Cool the pasta: Drain and rinse briefly with cool water to stop the cooking. Shake off excess water. Toss with a teaspoon of olive oil so it doesn’t clump.
  3. Mix the dressing: In a jar or bowl, whisk together olive oil, lemon zest and juice, red wine vinegar, Dijon, garlic, oregano, honey, salt, and pepper until emulsified.
  4. Prep the vegetables: Halve tomatoes, dice cucumbers and bell pepper, thinly slice red onion, and chop artichokes. Halve olives. Chop parsley and optional basil or mint.
  5. Toss it together: In a large bowl, combine the cooled pasta with tomatoes, cucumber, pepper, onion, olives, and artichokes. Pour in most of the dressing and toss until everything is coated.
  6. Add herbs and feta: Fold in parsley and basil/mint. Gently add feta so it stays mostly intact. Taste and add more dressing, salt, or pepper as needed.
  7. Rest and serve: Let it sit for 10–20 minutes so the flavors mingle. Serve at room temperature or chilled. Finish with a squeeze of lemon or a drizzle of olive oil if you like.