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Close-up of Mediterranean Pasta Salad with glistening herb-flecked vinaigrette on rotini spirals.

Mediterranean Pasta Salad Recipe: The Ultimate Zesty Summer Bowl

This easy Mediterranean Pasta Salad features rotini pasta, crisp cucumbers, and salty feta tossed in a zesty herb vinaigrette. Perfectly refreshing for summer cookouts, meal prep, or a healthy, vibrant weekday lunch bowl.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (454g) Rotini pasta Cooked al dente
  • 1 pint (250g) Cherry tomatoes Halved
  • 1 large (300g) English cucumber Sliced and quartered
  • 6 ounces (170g) Feta cheese Crumbled
  • 1/2 cup (75g) Kalamata olives Sliced
  • 1/2 small (50g) Red onion Thinly slivered
  • 1/4 cup (15g) Fresh parsley Chopped
  • 1 tsp (2g) Cracked black pepper Coarsely ground
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 tsp Dried oregano
  • 1 tsp Dried basil

Equipment

  • 1 Large Stockpot For boiling pasta
  • 1 White Ceramic Bowl For serving and visual appeal
  • 1 Chef's Knife For precise vegetable slicing

Method
 

Preparation
  1. Cook the rotini in salted boiling water according to package directions until al dente. Drain and rinse with cold water.
  2. In a small bowl, whisk the olive oil, vinegar, dried oregano, and dried basil until well combined.
  3. In a large ceramic bowl, combine the pasta, tomatoes, cucumber, olives, and onion. Toss with the dressing.
  4. Gently fold in the feta cheese. Garnish with fresh parsley and cracked black pepper before serving.

Notes

Ensure pasta is completely cool before adding the dressing to keep the vegetables crisp.
Soak red onions in cold water for 10 minutes to reduce their sharp bite.