The Make-Ahead Lunch Champion
Hey friends! If you have ever opened the fridge at noon hoping for lunch inspiration and found only sad leftovers, I feel you. That is exactly why I started making this Mediterranean Pasta Salad on Sundays. It is fresh, bright, and actually gets better as it sits, so by Wednesday you are eating the best version yet.
This salad is packed with all those sunny Greek flavors I crave: tangy feta, briny kalamata olives, juicy cherry tomatoes, and crisp cucumbers. It is like a deconstructed Greek salad but heartier, thanks to the pasta. If you loved the vibrant colors of my Italian Tri-Color Pasta Salad, you are going to love how this one pops with greens, reds, and creamy white feta.
Why This Salad Is a Winner
The secret is the lemon-herb vinaigrette. It is zesty, garlicky, and coats every ingredient with flavor without weighing it down. Unlike creamy mayo-based salads, this one stays fresh and light even after sitting in the fridge for days.
It is also incredibly versatile. You can eat it as a side dish alongside grilled chicken, serve it at a potluck, or pack it for easy lunch ideas all week long. It reminds me of the fresh, veggie-packed vibe in my Caprese Pasta Salad, but with a bolder, more herbaceous personality.
Simple Ingredients for Big Flavor
- Pasta: Short shapes like penne, fusilli, or farfalle work best because they catch the dressing in their ridges.
- Cucumber: English cucumber is ideal because it has fewer seeds and stays crunchier.
- Cherry Tomatoes: Halve them so they release just enough juice to flavor the salad without making it soggy.
- Kalamata Olives: Their briny, slightly fruity flavor is essential.
- Feta Cheese: Crumbled, not cubed. I prefer buying a block and crumbling it myself for better texture.
- Red Onion: Thinly sliced and soaked in cold water for 10 minutes to mellow out the bite.
- Fresh Herbs: Parsley and mint bring a fresh, bright finish.
Mediterranean Pasta Salad with Feta & Olives
- Total Time: 25
- Yield: 6 1x
- Diet: Vegetarian
Description
This Mediterranean Pasta Salad with Feta and Olives is a fresh, vibrant make-ahead meal packed with crisp cucumbers, juicy tomatoes, briny olives, and tangy feta, all tossed in a zesty lemon-herb vinaigrette. Perfect for meal prep, potlucks, or easy lunches.
Ingredients
12 oz short pasta (penne, fusilli, or farfalle)
1 English cucumber, diced
1 pint cherry tomatoes, halved
2/3 cup kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped (optional)
For the Lemon-Herb Vinaigrette:
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool completely.
2. While pasta cooks, make the vinaigrette: In a small jar or bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. Whisk or shake until well combined.
3. Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, slice the olives, and thinly slice the red onion. Crumble the feta cheese.
4. In a large bowl, toss the cooled pasta with half of the vinaigrette to coat evenly.
5. Add the cucumbers, tomatoes, olives, red onion, and feta to the bowl. Pour the remaining vinaigrette over the salad.
6. Toss gently to combine all ingredients, making sure everything is evenly coated with dressing.
7. Stir in the fresh parsley and mint (if using).
8. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Toss again before serving, adding a splash more olive oil or lemon juice if needed.
Notes
Rinse the pasta under cold water to stop the cooking and prevent it from getting mushy.
Soaking the red onion slices in cold water for 10 minutes before adding them will mellow the sharp flavor.
This salad tastes even better the next day as the flavors meld together.
Store leftovers in an airtight container in the fridge for up to 4 days.
For a heartier meal, add grilled chicken, shrimp, or chickpeas.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Mix It Together Step-by-Step
Step 1: Cook your pasta in a large pot of salted boiling water until al dente. Drain, then rinse under cold water to stop the cooking and cool it down quickly.
Step 2: While the pasta cooks, make the vinaigrette. In a jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper.
Step 3: Chop your cucumber, halve the tomatoes, slice the olives, and dice the red onion. Crumble the feta.
Step 4: In a huge bowl, toss the cooled pasta with half the dressing. This first layer helps the pasta absorb flavor.
Step 5: Add the cucumbers, tomatoes, olives, red onion, and feta. Pour the remaining dressing over everything and toss gently to combine.
Step 6: Stir in the fresh herbs. Taste and adjust seasoning if needed.
Step 7: Cover and refrigerate for at least 30 minutes before serving. This lets all the flavors meld together beautifully.
Make It Your Own
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas to make it a complete meal.
- Extra Veggies: Roasted red peppers, artichoke hearts, or diced bell peppers all work beautifully.
- Spice It Up: A pinch of red pepper flakes adds a nice kick that balances the tangy dressing.
- Pair It: Serve alongside my Buffalo Chicken Pasta Salad if you are feeding a crowd and want variety, or keep it fresh with the Mexican Street Corn Pasta Salad for a fusion spread.
Your New Meal Prep Hero
This Mediterranean Pasta Salad with Feta & Olives is everything I want in a make-ahead meal: fresh, flavorful, and completely stress-free. It is proof that healthy pasta salad can be exciting and delicious. Make a big batch this weekend and thank yourself all week long!
