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Mediterranean Pasta Salad

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This delicious Mediterranean Pasta Salad is loaded with fresh flavors and it’s quick and easy to make! It’s the perfect side dish to throw together for your next potluck or family get-together. You can easily add all of your favorite vegetables or herbs to really make it your own. The light, lemony dressing pulls it all together to create the perfect side dish….

Impromptu parties are not a problem when you can throw this Mediterranean Pasta Salad together in no time! © COOKING WITH CURLS

Any pasta would work in this recipe but I chose bow-tie pasta {Farfalle} because it is flat, I didn’t want to battle round pasta rolling around the plate, LOL.

This fresh and delicious Mediterranean Pasta Salad is loaded with fresh flavors and it's quick and easy to make! © COOKING WITH CURLS

How to make Mediterranean Pasta Salad with Feta:

Cook the pasta according to the package directions,  mine took 13 minutes.

Drain the pasta in a large colander, then run under cold water until no longer hot. Pour the pasta into a large bowl.

Add the zucchini, tomatoes, olives, red onion, parsley, salt & pepper to the pasta.

Whisk the dressing ingredients together…..

Whisk the dressing ingredients together © COOKING WITH CURLS

then pour over the vegetables and pasta…..

Toss the pasta and vegetables with the dressing in a large bowl © COOKING WITH CURLS

Toss to combine. Add the feta cheese {or cheese of your choice} and gently stir together…..

Stir the feta cheese into the pasta mixture © COOKING WITH CURLS

Serve immediately with additional cheese and black pepper…..

This Mediterranean Pasta Salad is sure to keep your friends and family happy at the next potluck! © COOKING WITH CURLS

Store leftovers in a sealed container in the refrigerator.

Notes:

  • This bow-tie pasta has a really good pasta to vegetable ratio, and the dressing sticks to it perfectly.
  • Some other delicious additions include, artichoke hearts, capers, cucumber.
  • Substitute sun-dried tomatoes during the winter, or if grape tomatoes are not available.
  • Kalmata olives would be a great substitute for the black olives, if desired.
  • If you do not like feta cheese, substitute mozzarella pearls, or chunks of your favorite cheese.
  • The cooking time for the pasta has not been included since each type of pasta is different.

I used Bulgarian goat milk cheese because I am lactose intolerant. Most goat cheeses made in the U.S. are actually made with cow’s milk, so check your labels. If you do not like the flavor of lamb, you may not like goat cheese. Taste it before you toss it into your salad, it has a very distinct flavor and you don’t want to find out you don’t like it after it is already mixed in! 😉

More delicious pasta salads:

What is your favorite side dish? As you can see I am partial to pasta salads. 🙂

Enjoy!!

Impromptu parties are not a problem when you can throw this Mediterranean Pasta Salad together in no time! © COOKING WITH CURLS

Mediterranean Pasta Salad

This delicious Mediterranean Pasta Salad is loaded with fresh flavors and it's quick and easy to make! It's the perfect side dish to throw together for your next potluck or family get-together.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Mediterranean
Keyword: pasta, side dish, Mediterranean
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 Servings
Calories: 238kcal
Author: Lisa Johnson

Ingredients

Vinaigrette Dressing

  • cup extra virgin olive oil
  • 3 Tablespoons white wine vinegar (any vinegar will work)
  • 1 Tablespoon lemon juice
  • 1 large garlic clove (pressed or finely minced)
  • 2 teaspoons dried oregano (1 Tablespoon of fresh)
  • black pepper & sea salt (to taste)

Pasta Salad

  • 16 ounce box pasta (I used bow-tie/farfalle)
  • 1 cup zucchini (cut into thin, sliced quarters)
  • 1 cup grape tomatoes (cut in half)
  • cup black olives (cut in half)
  • ½ cup red onion (thinly sliced)
  • 3 Tablespoons Italian parsley (chopped)
  • 4 ounces feta cheese (crumbled)

Instructions

  • Cook the pasta according to the package directions, mine took 13 minutes.
  • Drain the pasta in a large colander, then run under cold water until no longer hot. Pour the pasta into a large bowl.
  • Add the zucchini, tomatoes, olives, red onion, parsley, salt & pepper to the pasta.
  • Whisk the dressing ingredients together then pour over the vegetables and pasta. Toss to combine.
  • Add the feta cheese {or cheese of your choice} and gently stir together.
  • Serve immediately with additional cheese and black pepper.

Notes

  • This bow-tie pasta has a really good pasta to vegetable ratio, and the dressing sticks to it perfectly.
  • Some other delicious additions include, artichoke hearts, capers, cucumber.
  • Substitute sun-dried tomatoes during the winter, or if grape tomatoes are not available.
  • Kalmata olives would be a great substitute for the black olives, if desired.
  • If you do not like feta cheese, substitute mozzarella pearls, or chunks of your favorite cheese.
  • The cooking time for the pasta has not been included since each type of pasta is different.

Nutrition

Calories: 238kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 227mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 5.9mg | Calcium: 70mg | Iron: 0.9mg

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5 Comments

  1. This is just one of those handy recipes to tuck away for summer entertaining. I feel like I have had similar things at restaurants and clubs, but I’ve never made it myself. Definitely pinning. Thanks for sharing Lisa:)

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