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This Mediterranean Pasta Salad will be a hit and your next summertime gathering. It's light, refreshing, and chock-full of fresh vegetables. Plus, it'll be ready in 30 minutes or less!
It's just not summer, without a zesty, veggie-packed pasta salad to serve at backyard barbecues, picnics, and pot lucks. It's a crowd favorite and goes well with just about everything.
When I have an event coming up, I usually make this Mediterranean Pasta Salad along with my Cucumber and Tomato Salad and they always disappear fast!
However, you don't need a special occasion to make this pasta salad. It also works well for family weeknight meals, and I make a fresh batch almost every week. I love serving it with grilled corn and my Grilled Portobello Mushroom Steaks. So simple, yet so delicious!
Ingredients, Notes, and Substitutions
🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
- Pasta - Fusilli, Farfalle, or Rotini will work well for this recipe.
- Red onion - you can use sliced green onion or omit the onion altogether.
- Cucumber - I used an English cucumber, but you can also use 2 Persian cucumbers or a standard cucumber.
- Tomatoes - cherry or grape work well. If you don't like tomatoes, you can use sliced or diced red bell pepper.
- Olives - kalamata would be my first choice but you can use any type that you have on hand. If you don't like olives, you can add a ¼ cup of capers.
- Artichoke Hearts - hearts of palm will go nicely too.
- Fresh Herbs - basil, parsley, dill, or mint are all great choices. If you use mint or dill, you may want to reduce the amount by half so it doesn't overpower the dish.
- Vegan Feta - If you can't find it, you can use shredded vegan parmesan or vegan mozzarella. You can also add cubed vegan cheese. Or you can try making your own vegan feta.
- Pine nuts - these are completely optional. Slivered almonds add a nice crunch too.
How to make Mediterranean Pasta Salad
- Prep your veggies.
- Cook the pasta until al dente, according to package directions. Rinse under cold water and drain.
- In a medium bowl, whisk all the dressing ingredients together and adjust flavors if needed.
- Add the pasta, onion, cucumber, tomatoes, olives, artichokes, vegan feta, pine nuts, and basil in a large bowl. Pour the dressing over everything and gently toss to combine. Taste for seasoning and adjust as needed.
Success Tips
- The dressing is easily adjusted by taste. Add more or less of the listed ingredients as needed.
- If you want to make this recipe ahead, just keep the dressing separate and toss right before serving.
- Leftovers - store in an airtight container and refrigerate for 3-4 days. The dressing will dry a little bit, but you can easily refresh it by stirring in a little oil or even a few splashes of water. Taste and add more vinegar or lemon if needed.
Can I make this gluten-free?
Yes! This Mediterranean Pasta Salad can easily become gluten-free. Just use gluten-free pasta instead of regular. I really love Jovial brand and I feel that the texture and taste are very similar to traditional pasta.
More Summer Recipes to Enjoy
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Recipe
Mediterranean Pasta Salad
Ingredients
- 16 ounces dried fusilli or farfalle pasta
- ½ cup red onion , diced small or thinly sliced
- 1 large English cucumber , sliced in half moons or triangles
- 1 pint grape tomatoes , halved
- ⅔ cup kalamata olives , halved or left whole
- 14 ounces canned artichoke hearts , drained and quartered
- ½ cup chopped basil or parsley
- ½ cup vegan feta (see note for sub)
- ¼ cup pine nuts (optional)
Dressing
- ½ cup olive oil , extra virgin
- ⅓ cup red wine vinegar
- 3-4 tablespoons fresh lemon juice
- 1 ½ tablespoons dijon mustard
- 2 teaspoons maple syrup (or preferred sweetener)
- 2-3 teaspoons dried oregano
- 1 teaspoon granulated garlic (or 1 clove fresh, minced)
- ½ teaspoon granulated onion
- 1 teaspoon sea salt , more to taste
- Fresh-cracked pepper , to taste
- ½ teaspoon crushed red pepper flakes (optional)
Recommended Equipment
- Large Pot
- Large bowl
Instructions
- Place pasta in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Rinse under cold water to stop cooking , then drain well. Set aside.
- In a medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a pound of pasta, so keep that in mind.
- Add the pasta, onion, cucumber, tomatoes, olives, artichokes, vegan feta, pine nuts, and basil in a large bowl. Pour the dressing over everything and gently toss to combine. Taste for seasoning and adjust as needed. Top with more vegan feta, basil and fresh-cracked pepper if preferred. Serve immediately.
Notes
- The dressing is easily adjusted by taste. Add more or less of the listed ingredients as needed.
- If you can't find vegan feta, you can use shredded vegan parmesan or vegan mozzarella. You can also add cubed vegan cheese.
- Vegan Feta - I've tried Follow Your Heart and Violife and they are both delicious!
- If you want to make this recipe ahead, just keep the dressing separate and toss right before serving.
- Leftovers - store in an airtight container and refrigerate for 3-4 days. The dressing will dry a little bit, but you can easily refresh it by stirring in a little oil or even a few splashes of water. Taste and add more vinegar or lemon if needed.
Yaela
OMG so delicious! all the fresh herbs and the dressing is just perfect! Adding to my fave list!
Support @ Vegan Huggs
Hi Yaela! We are so happy to hear that you loved the recipe - thanks for trying it out!
Rors
Delicious, full flavour and filling. Really hit the spot on these very rare sunny days!!
Support @ Vegan Huggs
Hi Rors! We are so happy to hear that you loved the pasta salad 🙂 Thanks for stopping by!
emily
this recipe is delicious! i make it all the time (minus the olives hehe). the dressing is so tasty! a big hit in my home. 🙂
Support @ Vegan Huggs
Hi Emily! We're so glad that you love the recipe and that it's a hit at home! Thanks so much for stopping by 🙂
Cherie Chaney
I made this with feta cheese because I'm neither vegan or vegetarian. It is sooo good! Now that I did that, next time I will only use 1/2 tsp. of salt. This is a very neat website to find recipes.
Hangry MC
Great dish. It turned out delicious. I added avocadoes.
Melissa Huggins
It sounds perfect with the avocado! Thank you for giving the recipe a try. 🙂
Hangry MC
Delicious!!
Joe
This was great, thank you. I couldn’t find any artichoke hearts at the store near me so I subbed dried cranberries LOL Works for me!
Melissa Huggins
YUM! It sounds perfect with the dried cranberries! Thank you for giving the recipe a try 🙂
Judy
I just made this and it is in the fridge waiting for dinner. The dressing is fantastic!
Melissa Huggins
Thank you, Judy! I'm so glad you like it. 🙂
Sydney
FANTASTIC AND SO FLAVORFUL!!
Melissa Huggins
Thank you, Sydney! 🙂
emily
this recipe is delicious! i make it all the time (minus the olives hehe). the dressing is so tasty! a big hit in my home. 🙂
Kari
Made this, loved it. I used Violife feta... amazing! I did not add the Parmesan....I did add a tad of apple cider vinegar. Otherwise followed the recipe. We ate it all week! Would suggest to anyone for a nice flavorful and light dish.
Melissa Huggins
Hi Kari, Thank you for giving it a try! Sounds delish with the Violife feta! Have a nice weekend! 🙂
Sara
I made this last night for a cookout. It was AWESOME! Everyone loved it !!!!
I used chickpea noodles. Simple recipe that can’t really go wrong!
THANK YOU for creating this!!!
Natalie
I made this but substituted violife feta for the tofu because I love it. It is DELICIOUS! Thanks!
Melissa Huggins
Thank you for making it! I MUST try that Violife feta. I haven't seen it in stores near me yet, but I'll be on the lookout. 🙂
Jill
What kind of mustard do you use
Melissa Huggins
You can use any mustard, but I usually use Dijon for this. 🙂
MaryBeth Lonergan
It seems like the tofu is left uncooked. True? Thanks!
Melissa Huggins
Yes, it's uncooked 🙂
Laura
How Long will this Last in the fridge?
Melissa Huggins
Hi Laura, It stays fresh for 3-4 days 🙂