• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Γ—

    Home Β» All Recipes Β» Side Dishes

    Mediterranean Pasta Salad

    May 28, 2021 By Melissa Huggins / 32 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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!

    Tossed Mediterranean Pasta Salad in a large bowl. Olive oil, basil and pine nuts on the side.

    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!

    Table of Contents

    • Ingredients, Notes, and Substitutions
    • How to make Mediterranean Pasta Salad
    • Success Tips
    • Can I make this gluten-free?
    • Mediterranean Pasta Salad

    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.

    All ingredients for a mediterranean pasta salad recipe spread out on a stone table top.
    • 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 ΒΌ 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

    Two process photos of whisking dressing and pouring it onto the pasta and vegetables.
    1. Prep your veggies.
    2. Cook the pasta until al dente, according to package directions. Rinse under cold water and drain.
    3. In a medium bowl, whisk all the dressing ingredients together and adjust flavors if needed.
    4. 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.
    Overhead view of Mediterranean Pasta Salad in a small bowl and a larger bowl on the side. Blue napkin on the side.

    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 this Jovial brand and I feel that the texture and taste are very similar to traditional pasta.

    Close up and overhead view of pasta salad in a white bowl. Basil and napkin on the side.

    More Summer Recipes to Enjoy

    • Vegan Potato Salad
    • Vegan Coleslaw
    • Vegan Macaroni Salad

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    close up view of Mediterranean Pasta Salad in a white bowl.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 14 votes

    Mediterranean Pasta Salad

    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!
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: Vegan
    Servings: 8 people
    Calories: 417kcal
    Author: Melissa Huggins

    Ingredients

    • 16 ounces dried fusilli or farfalle pasta
    • Β½ cup red onion , diced small or thinly sliced
    • 1 large English cucumber , sliced in half moons or triangles
    • 1 pint grape tomatoes , halved
    • β…” cup kalamata olives , halved or left whole
    • 14 ounces canned artichoke hearts , drained and quartered
    • Β½ cup chopped basil or parsley
    • Β½ cup vegan feta (see note for sub)
    • ΒΌ cup pine nuts (optional)

    Dressing

    • Β½ cup olive oil , extra virgin
    • β…“ cup red wine vinegar
    • 3-4 tablespoons fresh lemon juice
    • 1 Β½ tablespoons dijon mustard
    • 2 teaspoons maple syrup (or preferred sweetener)
    • 2-3 teaspoons dried oregano
    • 1 teaspoon granulated garlic (or 1 clove fresh, minced)
    • Β½ teaspoon granulated onion
    • 1 teaspoon sea salt , more to taste
    • Fresh-cracked pepper , to taste
    • Β½ teaspoon crushed red pepper flakes (optional)

    Recommended Equipment

    • Large Pot
    • Large bowl
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 417kcal | Carbohydrates: 58g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Sodium: 389mg | Potassium: 296mg | Fiber: 2g | Sugar: 6g | Calcium: 37mg | Iron: 1.7mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Side Dishes

    • two pieces of vegan cornbread on a white plate
      Easy Vegan Cornbread
    • fully cooked aloo gobi in a black bowl. Soon on the side.
      Aloo Gobi
    • Collage of vegan thanksgiving recipes.
      Vegan Thanksgiving Recipes
    • overhead view of vegan ceviche in a bowl with a spoon inside.
      Vegan Ceviche
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Yaela

      June 28, 2021 at 6:03 pm

      5 stars
      OMG so delicious! all the fresh herbs and the dressing is just perfect! Adding to my fave list!

      Reply
      • Support @ Vegan Huggs

        July 02, 2021 at 7:24 am

        Hi Yaela! We are so happy to hear that you loved the recipe - thanks for trying it out!

        Reply
    2. Rors

      May 31, 2021 at 2:38 pm

      5 stars
      Delicious, full flavour and filling. Really hit the spot on these very rare sunny days!!

      Reply
      • Support @ Vegan Huggs

        June 04, 2021 at 8:23 am

        Hi Rors! We are so happy to hear that you loved the pasta salad πŸ™‚ Thanks for stopping by!

        Reply
    3. emily

      January 22, 2021 at 3:56 pm

      5 stars
      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. πŸ™‚

      Reply
      • Support @ Vegan Huggs

        January 29, 2021 at 9:07 am

        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 πŸ™‚

        Reply
    4. Cherie Chaney

      November 07, 2020 at 2:38 am

      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.

      Reply
    5. Hangry MC

      June 29, 2020 at 8:50 pm

      5 stars
      Great dish. It turned out delicious. I added avocadoes.

      Reply
      • Melissa Huggins

        July 07, 2020 at 11:28 pm

        It sounds perfect with the avocado! Thank you for giving the recipe a try. πŸ™‚

        Reply
    6. Hangry MC

      June 29, 2020 at 8:49 pm

      5 stars
      Delicious!!

      Reply
    7. Joe

      August 18, 2019 at 6:43 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        August 19, 2019 at 7:17 pm

        YUM! It sounds perfect with the dried cranberries! Thank you for giving the recipe a try πŸ™‚

        Reply
    8. Judy

      August 11, 2019 at 1:38 pm

      5 stars
      I just made this and it is in the fridge waiting for dinner. The dressing is fantastic!

      Reply
      • Melissa Huggins

        August 11, 2019 at 4:09 pm

        Thank you, Judy! I'm so glad you like it. πŸ™‚

        Reply
    9. Sydney

      August 02, 2019 at 7:13 am

      5 stars
      FANTASTIC AND SO FLAVORFUL!!

      Reply
      • Melissa Huggins

        August 11, 2019 at 4:08 pm

        Thank you, Sydney! πŸ™‚

        Reply
        • emily

          January 22, 2021 at 3:53 pm

          5 stars
          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. πŸ™‚

    10. Kari

      June 29, 2019 at 6:29 am

      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.

      Reply
      • Melissa Huggins

        July 05, 2019 at 5:12 pm

        Hi Kari, Thank you for giving it a try! Sounds delish with the Violife feta! Have a nice weekend! πŸ™‚

        Reply
    11. Sara

      June 07, 2019 at 5:33 pm

      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!!!

      Reply
    12. Natalie

      June 07, 2019 at 2:00 pm

      I made this but substituted violife feta for the tofu because I love it. It is DELICIOUS! Thanks!

      Reply
      • Melissa Huggins

        June 08, 2019 at 12:06 pm

        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. πŸ™‚

        Reply
    13. Jill

      May 26, 2019 at 6:23 am

      What kind of mustard do you use

      Reply
      • Melissa Huggins

        May 26, 2019 at 7:30 am

        You can use any mustard, but I usually use Dijon for this. πŸ™‚

        Reply
    14. MaryBeth Lonergan

      May 21, 2019 at 12:01 pm

      It seems like the tofu is left uncooked. True? Thanks!

      Reply
      • Melissa Huggins

        May 21, 2019 at 12:12 pm

        Yes, it's uncooked πŸ™‚

        Reply
    15. Laura

      January 22, 2019 at 11:52 pm

      5 stars
      How Long will this Last in the fridge?

      Reply
      • Melissa Huggins

        January 23, 2019 at 12:46 am

        Hi Laura, It stays fresh for 3-4 days πŸ™‚

        Reply
    Newer Comments »

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me β†’

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Β© 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com