Mediterranean Pasta is bright, simple, and perfect for weeknight dinners or make-ahead lunches. This mix of chilled pasta, crisp cucumber, ripe cherry tomatoes, and salty feta comes together in minutes and tastes like summer. For another fresh pasta idea, try my Caprese pasta salad for a cheesy, tomato-forward twist.
Why You’ll Love This Mediterranean Pasta
Want a heartier option? Add grilled chicken for more protein and flavor—see my chicken pasta ideas for inspiration.
- Bright, fresh flavors with minimal effort
- Ready in under 30 minutes for busy evenings
- Great for meal prep and tasty as leftovers
- Family-friendly and easy to customize
- No-cook dressing keeps it light and fast
Ingredients Needed
- Pasta/Grains
- 2 cups pasta (penne or fusilli)
- Veggies
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced (optional)
- Cheese
- 1/2 cup feta cheese, crumbled
- Sauce/Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Toppings
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Cook the pasta according to package instructions until al dente, drain, and rinse under cold water to cool.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, crumbled feta, chopped red onion, and sliced olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper to make the vinaigrette.
- Add the cooled pasta to the vegetable mixture and pour the vinaigrette over everything.
- Toss gently until the pasta and veggies are evenly coated and the feta is distributed.
- Garnish with chopped fresh parsley if desired and serve chilled or at room temperature.
Serving Suggestions Mediterranean Pasta
- Serve with warm pita or crusty bread to soak up the dressing.
- Top with grilled shrimp or chicken for a heartier meal.
- Add a squeeze of lemon and extra herbs when serving for brightness.
- Pair with a creamy side like creamy street corn pasta salad for a colorful spread.
Tips for Success Mediterranean Pasta
- Cook pasta just to al dente so it keeps a nice bite after chilling.
- Rinse pasta under cold water to stop cooking and cool it quickly for a salad.
- Taste the vinaigrette before tossing and adjust salt, pepper, or vinegar as needed.
- Crumble the feta with your fingers for small, even pieces that mix well.
- Store in an airtight container in the fridge for up to 3 days for best texture.
Variations
Here are a few easy ways to change it up:
- Add protein: toss in grilled chicken, chickpeas, or shrimp.
- Dairy-free: omit feta and add toasted pine nuts or avocado for creaminess.
- Spicy kick: stir in red pepper flakes or a splash of chili oil.
Mediterranean Pasta
Bright, simple, and perfect for weeknight dinners or make-ahead lunches, this Mediterranean Pasta comes together in minutes and tastes like summer.
Ingredients
Pasta/Grains
- 2 cups pasta (penne or fusilli) Cook according to package instructions
Veggies
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced (optional)
Cheese
- 1/2 cup feta cheese, crumbled Crumble with fingers for even pieces
Sauce/Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Toppings
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Cook the pasta according to package instructions until al dente, drain, and rinse under cold water to cool.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, crumbled feta, chopped red onion, and sliced olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper to make the vinaigrette.
- Add the cooled pasta to the vegetable mixture and pour the vinaigrette over everything.
- Toss gently until the pasta and veggies are evenly coated and the feta is distributed.
- Garnish with chopped fresh parsley if desired and serve chilled or at room temperature.
Notes
Make sure to taste the vinaigrette before tossing and adjust seasoning as needed. Store in an airtight container in the fridge for up to 3 days for best texture.