5 Star Reader Comment
This was absolutely delicious and easy!!! Your salad dressings are the best and this pasta salad deserves 10 stars. I had bow tie pasta on hand and it’s looked so pretty in the big glass serving dish (but it was gone in a flash..everyone raved about it).
Mari Ann
This Is The Pasta Salad Of Your Dreams
You all already know it, salads are kinda of my thing. And, this one is without a doubt one of my favorites. Juicy tomatoes, crisp cucumbers, salty feta — all the good stuff tossed with my homemade dressing – Y’all, this is the pasta salad you’ve been craving.
My Mediterranean-inspired salad is easy, fresh, and it’s proof that simple ingredients really do shine when you let them.
Enjoy!
Donya’s Tips For The Best Pasta Salad
- Cook the pasta just to al dente: Pull it from the water when it still has a little bite. Once it chills and soaks up the dressing, soft pasta turns to mush — and nobody wants that.
- Salt the pasta water generously: This is your one real shot at seasoning the pasta itself. Water should taste like the ocean!
- Rinse with cold water right away: The moment you drain the pasta, run it under cold water to stop the cooking and cool it down fast. This keeps it firm and prevents it from clumping together in the bowl.
- Dress it in two rounds: Toss the pasta and vegetables with about two-thirds of the dressing first. Save the rest to add right before serving — pasta absorbs dressing as it chills, and that second round brings everything back to life.
- Soak the red onion if you want a gentler bite: Red onion can be sharp. If you prefer a milder flavor, place the sliced onion in a bowl of cold water for 10 minutes, then drain before adding it to the salad.
- Add the feta last, and fold — don’t toss: Feta is soft and crumbles easily. If you stir too aggressively, it disappears into the dressing instead of staying in little creamy pockets throughout the salad.
Pasta salad lovers, make my Greek Pasta Salad and Caprese Pasta Salad – they are easy and loaded with flavor!
Ingredients You’ll Need
- Pasta – Short pasta like rotini, penne, or farfalle holds the dressing well. Cook until al dente so it doesn’t get mushy. Gluten-free pasta works great, too.
- Cherry Tomatoes – Sweet and juicy, they add a pop of color and freshness.
- Cucumbers – Crisp and refreshing. English or mini cucumbers work great.
- Red Onion – Adds a little bite and crunch. Pro tip: soak slices in cold water for 10 minutes if you want to mellow the flavor.
- Spinach – Baby spinach mixes in easily and adds a boost of greens without overpowering.
- Olives – A mix of black and green olives gives are briny, salty, and tangy all in one bite. Kalamata olives are also a great choice.
- Feta Cheese – Creamy, salty, and classic in Mediterranean recipes. Crumble it yourself from a block for the best texture.
- Mediterranean Pasta Salad Dressing: I use my Greek Salad Dressing recipe, which is good as a dressing and as a marinade.
Endless Options: How to Customize This Cold Pasta Salad
- Greens – Swap spinach for arugula or romaine.
- Protein – Add leftover roasted chicken, shrimp(my Cajun shrimp is so good!), or pan roasted chickpeas for a heartier meal.
- Veggies – Try bell peppers, zucchini, or artichokes for more crunch and color.
- Cheese – Goat cheese or fresh mozzarella pearls are delicious instead of feta.
- Dressing – Substitute Greek dressing for one of my other homemade dressings.
How To Make Cold Mediterranean Pasta Salad
- Cook the pasta – Boil in salted water until al dente, then drain and rinse under cold water.
- Prep the vegetables – Slice tomatoes, cucumbers, red onion, and olives. Add spinach to a large bowl.
- Mix it up – Add pasta, vegetables, and olives to the bowl. Drizzle with dressing and toss until coated.
- Add feta – Gently fold in crumbled feta. Taste and adjust seasoning with salt and pepper if needed.
- Chill or serve – Serve right away or cover and refrigerate until ready.
Make It Ahead and Show Up Ready
This is one of the best recipes to have in your back pocket when you’re hosting a cookout or heading to a potluck. I make it the night before almost every time.
Wait to add feta until serving day — If you’re making this more than a few hours ahead, you can hold the feta separately and fold it in right before serving. This keeps the cheese in distinct creamy crumbles instead of blending into the dressing.
Make it up to 24 hours ahead — Assemble the full salad, toss with most of the dressing, cover tightly, and refrigerate overnight. The pasta absorbs all that herbaceous, tangy dressing as it chills and the flavors deepen beautifully.
Hold back some dressing — Reserve a few tablespoons of the Greek dressing separately in the fridge. Stir it into the salad right before serving to freshen everything up and bring back the bright, glossy coating.
Store leftovers for up to 3 days — Keep them in an airtight container in the refrigerator. Give the salad a good toss before serving again since the dressing settles to the bottom as it sits.
More Pasta Salad Recipes You’ll Love
Equipment
Ingredients
Mediterranean Pasta Salad
- 12 ounces pasta
- 1 cup halved grape tomatoes
- 1 cup sliced and quartered cucumbers
- ¼ cup thinly sliced red onion
- 1 cup baby spinach
- ½ cup sliced pitted green olives
- ½ cup sliced pitted black olives
- ½ cup crumbled feta cheese
- salt and pepper to taste
- ½ to ¾ cup Homemade Greek Salad Dressing
Greek Salad Dressing
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 large clove minced garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
Instructions
- To a pot of salted boiling water, add the pasta and cook until al dente. Drain and rinse with cold water.
- Add pasta, tomatoes, cucumbers, red onion, spinach, and olives to a large bowl. Drizzle on about ½ cup of Greek Salad Dressing and toss all ingredients. Add feta cheese and more dressing plus salt and pepper if desired and toss until just combined. Serve immediately and enjoy!
Greek Salad Dressing
- Add all ingredients to a bowl or a jar with a lid and whisk/shake until blended.
Video
Nutrition
What To Serve With Mediterranean Pasta Salad
This pasta salad is perfect to serve with Oven Fried Chicken, Roasted Pork Tenderloin or Crock Pot Beef Roast. It makes a great soup and salad combo with Roasted Cabbage Soup and Parmesan Cheese Straws. And for lunch, I don’t think it gets any better than pasta salad with feta and a slice of Sausage Cheese Bread.
Commonly Asked Questions
Yes, this is an excellent recipe to make ahead of time. Cover and store in the fridge for up to 3 days before serving. Let it come to room temperature before serving.
Short pasta shapes like rotini, penne, or farfalle work well because they hold onto the dressing. Avoid spaghetti or linguine, which don’t mix and hold up as easily.
Store any leftovers in an airtight container in the fridge for up to 3 days. Toss before serving since some of the dressing may have settled on the bottom of the container.
If you tried this Mediterranean Pasta Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Can you put salad dressing into salad and let it sit overnight in the refrigerator or do you wait and add dressing right before serving?
Yes — for pasta salad, you can go ahead and add the dressing and let it sit overnight. It actually tastes better that way because the pasta soaks up the flavor.
Just save a little dressing to stir in right before serving to freshen it up.
~Donya
Can this pasta salad be made the day before serving? How do I prep it?
Yes — you can absolutely make the Mediterranean Pasta Salad the day before serving, and many people find it even better after the flavors have had time to meld!
Here’s the easiest way to prep it ahead:
1. Cook & cool the pasta
2. Toss with most of the dressing
Mix the cooled pasta with about ¾ of the dressing called for in the recipe and refrigerate. The pasta will soak up flavor as it chills.
3. Hold off on some add‑ins (optional)
If you’re including fresh ingredients that get watery (like cucumbers, tomatoes, or herbs), you can add them just before serving so they stay bright and crisp.
4. Just before serving
Stir in the remaining dressing and add any finishing ingredients you held back. Give it a taste and adjust with a pinch of salt, pepper, or lemon juice if needed.
Making it a day ahead makes it taste extra flavorful and saves time on serving day — perfect for picnics, parties, or holiday tables!
~Donya
Question please. Is the Feta Sheep or Goat or Cow? I am allergic to Cow but not Sheep or Goat.
Great question! Traditionally, feta cheese is made from sheep’s milk or a blend of sheep and goat’s milk. However, many store-bought brands in the U.S. use cow’s milk, which gives it a milder flavor and slightly different texture.
Since you’re allergic to cow’s milk, I’d recommend checking the ingredient label to be sure.
~Donya
Delicious! Easy to vary depending on what you have on hand. I have made this many times as my family loves it. Tonight we added some chickpeas for a little added protein., and some red and yellow peppers as I didn’t have any spinach on hand.
So glad you and your family are enjoying the recipe! Thanks for leaving a review! ~Donya
This has become a staple at our house. It’s the perfect healthy and delicious side dish for any meat or seafood!
Paula, I totally agree! This pasta salad is always a hit at my house, especially in the summer! ~Donya
Such a yummy salad. I made it last summer. My family loved it. Will make it again. They even liked the dressing Hooray no bottled dressing for us!
I love pasta salads in the summer. Homemade dressing is the best! I’m so glad your family enjoyed this salad, thank you for leaving a review! ~Donya