Mediterranean Pasta Salad

mediterranean pasta salad in white bowl with forks

Summer on repeat: this Mediterranean Pasta Salad is a flavorful, yet easy, addition to your cookouts or as a vegetarian lunch!


  • 2 TBSP lemon juice (1 lemon)
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • ~1/4 tsp freshly ground black pepper (more to taste)
  • ~1/2 tsp fine sea salt (or to taste)
  • 1 tsp red wine vinegar
  • 4 TBSP olive oil
  • 12 oz. dried mini farfalle or orzo
  • 1 medium cucumber, diced small
  • 1 red bell pepper, diced small
  • 1/3 cup jarred banana peppers, chopped
  • 1 medium shallot bulb, finely diced
  • 1 garlic clove, minced
  • 1/2 cup feta, crumbled
  • 1/2 cup fresh parsley
  • 1/2 cup niçoise olives*


  1. In a jar with a lid (or a bowl) combine lemon juice, oregano, thyme, garlic powder, black pepper, salt, red wine vinegar, and olive oil. Shake to combine, or whisk together if using a bowl. Taste test and adjust salt/pepper as needed.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as directed on the package, making sure they are al dente when done. Drain and rinse with cold water.
  3. While the pasta cooks, prepare the veggies and toss together in a bowl. Once pasta is rinsed and cool, toss it with the other ingredients and the dressing. Serve immediately or place in the fridge to cool and serve as a cold pasta salad.


Sub kalamata olives for a brinier taste; or black olives for a more mild taste.

Store in an airtight container in the fridge for 3-4 days. The pasta will absorb the dressing, so you may want to add more or a drizzle of olive oil before eating it, the longer it is stored.

Keywords: vegetarian, easy, summer, quick

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