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Ultimate Easy Make-Ahead Mediterranean Pasta Salad with Zesty Lemon Vinaigrette

A close-up view of a vibrant mediterranean pasta salad featuring rotini pasta, feta cheese, tomatoes, and cucumbers.
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This refreshing Mediterranean pasta salad combines al dente pasta, crisp vegetables, salty feta, and briny olives, all coated in a bright, zesty lemon herb vinaigrette. It is simple to prepare and perfect for picnics, potlucks, or quick weeknight dinners.

Ingredients

Scale
  • 1 pound rotini or penne pasta
  • 1 pint cherry or grape tomatoes, halved
  • 1 large 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 crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • For the 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 and the feta cheese in a large mixing bowl.
  3. Prepare the zesty lemon vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper until well combined.
  4. Add the cooled pasta to the large bowl with the vegetables and feta.
  5. Pour the vinaigrette over the pasta and vegetable mixture. Add the fresh parsley.
  6. Toss everything gently until the pasta and vegetables are evenly coated with the dressing.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This salad tastes best when made ahead.
  8. Taste and adjust seasoning before serving. Serve cold or at room temperature.

Notes

  • For a make-ahead salad, you can prepare the dressing up to three days in advance and store it separately. Toss just before serving.
  • This salad is excellent for meal prep; it holds up well for 3 to 4 days in the refrigerator.
  • If you prefer a tangier flavor, add 2 tablespoons of red wine vinegar to the vinaigrette mixture.

Nutrition

Find it online: https://hearthbite.com/mediterranean-pasta-salad-recipe-easy/