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Mediterranean Pasta Salad

Vibrant Mediterranean Pasta Salad for Easy Meal Prep

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This Mediterranean Pasta Salad combines fresh vegetables and pasta in a colorful dish perfect for meal prep and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 12 ounces short pasta like rotini or penne
  • 1 cup halved grape tomatoes or cherry tomatoes
  • 1 cup sliced and quartered cucumbers opt for English cucumbers
  • ¼ cup thinly sliced red onion soak in cold water if preferred
  • 1 cup baby spinach arugula or kale can be substituted
  • ½ cup sliced pitted green olives Kalamata olives can be used
  • ½ cup sliced pitted black olives optional
  • ½ cup crumbled feta cheese could be plant-based
  • Salt to taste
  • Pepper to taste
  • ½ to ¾ cup Homemade Greek Salad Dressing store-bought can work
For the Greek Salad Dressing
  • ½ cup olive oil extra virgin for richness
  • ½ cup red wine vinegar or apple cider vinegar
  • 1 large clove minced garlic or garlic powder
  • 2 teaspoons Dijon mustard omit for milder flavor
  • 2 teaspoons dried oregano fresh can be used
  • 2 teaspoons dried thyme opt for fresh if preferred
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked pepper

Equipment

  • large pot
  • colander
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rapid boil over high heat. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. In a spacious mixing bowl, combine grape tomatoes, cucumbers, and red onion. Soak red onion in cold water to mellow its pungency if desired.
  3. Add the cooled pasta to the bowl filled with vegetables. Toss gently to combine. Fold in baby spinach and olives.
  4. Drizzle the Greek Salad Dressing over the mixture and toss gently until well combined.
  5. Crumble feta cheese over the salad and gently fold it in. Season with salt and pepper to taste.
  6. Serve immediately or cover and refrigerate for at least 30 minutes for flavors to meld.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 8mg

Notes

This salad tastes even better the next day. Reserve some dressing to refresh the salad before serving.

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