Name: Mediterranean Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 8 ounces fusilli pasta; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1 cup baby spinach; ½ red onion, sliced; ½ cup crumbled feta cheese; ¼ cup kalamata olives, halved; ¼ cup olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon oregano; 1 teaspoon dried mint; 1 garlic clove, minced; ½ teaspoon salt; ¼ teaspoon black pepper

Jump to Recipe

Introduction

This Mediterranean Pasta Salad is a refreshing and colorful dish perfect for warm days or as a side at any gathering. Packed with fresh vegetables, tangy feta, and a zesty homemade dressing, it’s both flavorful and easy to prepare.

A large white bowl filled with a colorful pasta salad layered with pale yellow spiral rotini pasta as the base, topped with bright red halved cherry tomatoes, dark purple sliced olives, green cucumber chunks, fresh green spinach leaves, thin slices of light purple red onion, and scattered white crumbled feta cheese. The salad has a light sprinkle of black pepper throughout. A silver fork is partially inserted on the left side of the bowl. The bowl sits on a green and white striped cloth over a white marbled surface, with a wooden pepper grinder in the top left background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces fusilli pasta
1 English cucumber, diced
1 pint cherry tomatoes, halved
1 cup baby spinach
½ red onion, sliced
½ cup crumbled feta cheese
¼ cup kalamata olives, halved
¼ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon oregano
1 teaspoon dried mint
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Bring a large pot of heavily salted water to a boil. Add the fusilli pasta and cook according to the package directions. Once cooked, drain and rinse the pasta with cold water until completely cool. Set aside.
Step 2: In a large serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, dried mint, minced garlic, salt, and black pepper to make the dressing.
Step 3: Add the cooled pasta to the dressing and toss well to combine. Then add the diced cucumber, halved cherry tomatoes, baby spinach, sliced red onion, crumbled feta, and kalamata olives. Toss gently until everything is evenly coated with the dressing.
Step 4: Serve the salad immediately or cover and chill in the refrigerator until ready to eat for a more blended flavor.

Tips & Variations

Use fresh herbs like parsley or basil instead of dried oregano and mint for a brighter taste.
Swap fusilli for other short pasta shapes like rotini or penne if you prefer.
Add grilled chicken or chickpeas for extra protein and make it a complete meal.
For a tangier dressing, increase the red wine vinegar by a tablespoon or add a squeeze of fresh lemon juice.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen when chilled, but the salad is best enjoyed within this time for freshness. Before serving, give it a quick toss, and you can add a splash of olive oil or vinegar if it seems dry.

How to Serve

The image shows a white bowl filled with a pasta salad made of three main layers. The bottom layer consists of light yellow spiral pasta, soft and smooth. Scattered on top is a mix of small bright red cherry tomato halves with shiny seeds, dark purple sliced olives, and crisp light green cucumber cubes. There are thin slices of pale purple onion mixed in among dark green fresh spinach leaves that add a leafy texture. Finally, small white crumbles of feta cheese evenly cover the salad, with a sprinkle of black pepper flakes adding contrast and texture. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, this salad can be prepared a day ahead. Keep it refrigerated and toss gently before serving to redistribute the dressing.

Is it okay to use other types of olives?

Absolutely! While kalamata olives provide a distinct flavor, green olives or Castelvetrano olives make great substitutes depending on your taste preference.