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Quick Mediterranean Pasta Salad Recipe (20-Minute Meal)

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This Quick Mediterranean Pasta Salad with Feta and Olives is a fast, flexible, and flavorful weeknight meal that comes together in just 20 minutes. It’s perfect for busy nights, potlucks, or as a make-ahead lunch, featuring a bright lemon-oregano vinaigrette, briny olives, creamy feta, and fresh veggies.

Ingredients

Scale
  • 8 ounces (225g) short pasta (rotini or fusilli recommended)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese (from a block)
  • 1/4 cup (40g) thinly sliced red onion
  • 1/2 cup (75g) diced cucumber (English cucumber preferred)
  • 1/4 cup (30g) chopped fresh parsley
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 cup (75g) roasted red peppers, chopped
  • Optional: 1/4 cup (30g) toasted pine nuts
  • Optional: 1/2 cup (75g) canned chickpeas, drained

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (8-10 minutes). Drain in a colander. Rinse with cool water if serving cold; do not rinse if serving at room temperature for better dressing adherence.
  2. Make the dressing: While the pasta cooks, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper in a small bowl or mason jar. Whisk or shake until well combined. Taste and adjust seasoning.
  3. Prep the vegetables: Halve the cherry tomatoes, slice the olives, crumble the feta, thinly slice the red onion, dice the cucumber, and chop the parsley. If the onion is strong, soak slices in cold water for 10 minutes.
  4. Combine everything: In a large mixing bowl, add the drained pasta, cherry tomatoes, olives, feta, red onion, cucumber, and parsley. Pour the dressing over the top and toss gently until evenly coated.
  5. Let it rest (optional): For best flavor, let the salad sit at room temperature for 15-20 minutes before serving to allow flavors to meld.
  6. Taste and adjust: Adjust seasoning with more salt, lemon juice, or parsley as desired.

Notes

For a saucier salad, make 1.5 times the dressing. The salad tastes even better after a few hours in the fridge. Store leftovers in an airtight container for up to 4 days. To make gluten-free, use gluten-free pasta. For dairy-free, skip the feta or use a plant-based alternative.

Nutrition

Keywords: Mediterranean pasta salad, quick pasta salad, 20-minute meal, feta and olives, weeknight dinner, potluck salad, vegetarian pasta salad

Find it online: https://daintydine.com/quick-mediterranean-pasta-salad-recipe-20-minute-meal/