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Close-up of Mediterranean Pasta Salad with rotini, cherry tomatoes, cucumbers, and glossy vinaigrette in a white ceramic bowl.

Mediterranean Pasta Salad with Zesty Lemon Herb Vinaigrette

A vibrant Mediterranean Pasta Salad featuring al dente rotini, crisp cucumbers, and halved cherry tomatoes tossed in a glossy lemon-herb vinaigrette. Finished with briny kalamata olives, creamy feta chunks, and fresh flat-leaf parsley for the ultimate side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) rotini pasta cooked al dente
  • 2 cups (300g) English cucumbers thinly sliced
  • 1.5 cups (225g) cherry tomatoes halved
  • 1/2 cup (75g) kalamata olives sliced
  • 1 cup (150g) feta cheese crumbled into chunks
  • 1/2 cup (120ml) extra virgin olive oil high quality
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tsp (2g) dried oregano flakes
  • 1/2 tsp (1g) cracked black pepper
  • 1/2 cup (15g) fresh flat-leaf parsley for garnish

Equipment

  • 1 Large Stockpot For boiling pasta
  • 1 Mandoline slicer For thin-sliced cucumbers
  • 1 Small Glass Jar For emulsifying the vinaigrette

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8-10 minutes.
  2. Drain and rinse immediately with cold water to stop the cooking process and remove excess starch.
Prepare Dressing and Vegetables
  1. In a small jar or bowl, whisk together olive oil, lemon juice, oregano, pepper, and salt until glossy and emulsified.
  2. Thinly slice the cucumbers, halve the tomatoes, and slice the olives.
Assemble
  1. Combine cooled pasta and vegetables in a large bowl. Pour dressing over and toss to coat every spiral.
  2. Gently fold in feta chunks and garnish with fresh parsley sprigs.

Notes

Rinse the pasta in cold water to ensure the dressing stays glossy and doesn't get absorbed too quickly.
Use block feta in brine for the best creamy texture.