Mediterranean Pasta Salad with Feta & Lemon-Basil Dressing

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You’ll love this Mediterranean Pasta Salad with Feta & Lemon-Basil Dressing because it’s:

🌿 Fresh & Flavorful

Packed with bright Mediterranean flavors—tangy feta, juicy cherry tomatoes, crisp cucumbers, briny olives, and a zesty lemon-basil dressing that ties it all together.

🕒 Quick & Easy

Perfect for busy weeknights or last-minute gatherings. It comes together in under 30 minutes, and you can make it ahead of time for even more convenience.

🥗 Light but Satisfying

Thanks to fiber-rich veggies, protein-packed feta, and hearty pasta, it’s both refreshing and filling—without feeling heavy.

🌞 Perfect for Summer (or Anytime!)

Whether you’re heading to a picnic, potluck, or just need a cool meal on a hot day, this pasta salad hits the spot. Serve it chilled or at room temp.

🌱 Customizable

Add grilled chicken, chickpeas, sun-dried tomatoes, or swap in gluten-free pasta—it adapts easily to your dietary needs or pantry staples.

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Table of contents:

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How to Make Mediterranean Pasta Salad with Feta & Lemon-Basil Dressing

Ingredients

For the salad:

• 500g dry Pasta
• ½ cucumber, cut into half rounds
• ½ red onion, finely chopped
• 100g crumbled feta cheese
• 1 jar of cooked Chickpeas, rinsed
• 100g roasted piquillo peppers, chopped
• 2 tbsp chopped parsley (optional for some color and extra pop)
• Lemon wedges, for serving

For the lemon-basil dressing:

• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon Mustard
• Salt and black pepper, to taste
• 3 tbsp fresh chopped basil

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Equipment

• Large pot with lid (for cooking the pasta)
• Large Strainer or sieve
• Jar with lid (or small mixing bowl)
• Microplane
• Wooden Cutting Board
• Chef Knife
• Large Glass bowl 
• Salad Serving Spoons

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Step-By-Step Instructions

Step 1 –  Cook the Pasta

• Bring water to a boil, then season with a generous pinch of salt. 
• Once the water is at a rolling boil, add the pasta and cook for 8-10 minutes or until ‘al dente’ (check package instructions for more information on exact cooking times). 
• Once cooked, drain off hot water and rinse under cold water for 2 minutes. 

Step 2 – Make the Dressing

• In a small jar or bowl, combine the olive oil, lemon juice, zest, mustard, honey, salt, and pepper.
• Gently whisk for 30 seconds. 

Step 3 – Assemble the salad

• Cut the cucumber into half rounds, and chop the roasted red peppers
• In a large bowl, combine cooled pasta, cucumber, onion, chickpeas, and roasted red peppers. 
• Pour the dressing over the salad and gently toss until all ingredients are evenly coated (1 minute).
• Crumble some feta cheese on top, and optionally, add some fresh basil. 

Step 4 – Chill and serve

• Let it chill in the fridge for 30 minutes or up to 2 hours. 
• Right before serving, add a squeeze of fresh lemon juice and top with a few sprigs of fresh basil. 
• Serve salad chilled with a few lemon wedges for garnish.

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🧑‍🍳 Cooking Tips for Best Results

1. Salt Your Pasta Water Generously
Don’t be shy with the salt—it should taste like the sea. This is your one chance to season the pasta from the inside out.

2. Rinse Pasta After Cooking (Yes, This Time It’s Okay!)
While you usually want to avoid rinsing pasta, this is a cold pasta salad, so rinsing helps cool it quickly and prevents it from sticking together. Just be sure to shake off excess water well.

3. Use a Microplane for Lemon Zest
For maximum citrusy brightness, zest your lemon before juicing it. A microplane ensures fine zest that melts into the dressing.

4. Let the Dressing Sit for a Few Minutes
After whisking or shaking the dressing, let it rest for 5–10 minutes to allow the flavors to meld, especially the mustard and basil.

5. Finely Chop Red Onion and Soak if Needed
If you’re sensitive to sharp onion flavor, soak the chopped red onion in cold water for 10 minutes, then drain. This softens the bite without losing the flavor.

6. Use Good-Quality Olive Oil and Feta
Since the ingredients are simple, quality really makes a difference. A fruity extra virgin olive oil and creamy feta take this salad up a notch.
7. Chill but Not Too Long
Let the salad rest in the fridge for at least 30 minutes so the flavors meld, but don’t go beyond 2–3 hours before serving, or the pasta can lose its bite and the veggies may go soft.

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Origin of this recipe

The Mediterranean Pasta Salad with Feta & Lemon-Basil Dressing is our take on a fusion of recipes inspired by traditional Mediterranean ingredients and flavors. While it doesn’t have a single point of origin, its components reflect a blend of regional staples found across countries like Greece, Italy, Spain, and Turkey:

• Feta cheese and olives are iconic in Greek cuisine.
• Chickpeas and lemon are widely used throughout the Eastern Mediterranean and the Middle East.
• Basil and pasta are Italian staples.
• Roasted piquillo peppers come from Spain, particularly the Navarra region.

This recipe is best described as a Mediterranean-inspired dish with a contemporary twist, adapted to Western tastes and convenience, while showcasing the freshness and bold flavors typical of the region.

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Salad Ingredients

This pasta salad is built around simple, wholesome staples commonly found in the Mediterranean diet. Ingredients like crisp cucumbers, red onion, roasted peppers, creamy feta, and protein-rich chickpeas come together to create a colorful, balanced bowl. 

Each element adds texture and flavor while staying true to the heart of Mediterranean cooking—fresh produce, healthy fats, and plant-based proteins. With pantry-friendly ingredients and no complicated prep, it’s an easy way to bring the sunny, nourishing spirit of the Mediterranean to your table.

Here’s some more info on the ingredients we have used, and also some substitution ideas to cater the recipe to your own taste.

Pasta (500g dry)

• Description: The base of the salad. Short pasta shapes like rotini, penne, or fusilli work best as they hold dressing and toppings well.
• Substitutes: Whole wheat pasta (for extra fiber), gluten-free pasta, or orzo (for a lighter bite).

½ Cucumber (half rounds)

• Description: Adds crunch and freshness.
• Substitutes: Zucchini (raw or lightly blanched), celery, or even chopped green apple for a twist.

½ Red Onion (finely chopped)

• Description: Offers a sharp, slightly sweet bite.
• Substitutes: Shallots (milder), green onions/scallions, or soak red onion in cold water to mellow the flavor.

100g Feta Cheese (crumbled)

• Description: Salty, creamy cheese that brings tang and richness.
• Substitutes: Goat cheese (softer and tangier), ricotta salata (firmer), or vegan feta alternatives.

1 Jar Cooked Chickpeas (rinsed)

• Description: Adds plant-based protein and texture.
• Substitutes: White beans (like cannellini), black beans, or edamame for a different protein source.

100g Roasted Piquillo Peppers (chopped)

• Description: Sweet, smoky peppers from Spain.
• Substitutes: Regular roasted red peppers, sun-dried tomatoes (for a deeper flavor), or fresh cherry tomatoes for a juicy pop.

2 tbsp Chopped Parsley (optional)

• Description: Adds fresh, herbal brightness and color.
• Substitutes: Fresh dill, cilantro, or mint, depending on your flavor preference, or omit entirely.

Lemon Wedges (for serving)

• Description: Final fresh hit of citrus before serving.
• Substitutes: A splash of red wine vinegar or a bit of extra dressing if lemons are unavailable.

What type of peach to use

We used a donut peach (also known as a Saturn Peach due to its shape) as they were ripe and available at my local fresh food market. Use any peach variety you like, just ensure they are ripe, sweet, and juicy. 

Unripe peaches tend to be firm and have a rather bland taste, so look for ripe peaches that can be identified by their sweet smell, and they should be firm, but will indent easily if you press too hard (hence he phrase ‘bruise like a peach’).

Salad Dressing Ingredients

The lemon-basil dressing in this Mediterranean pasta salad is bright, zesty, and incredibly easy to whip up. Made with just a handful of pantry staples—olive oil, fresh lemon juice, Dijon mustard, and chopped basil—it brings the perfect balance of tang and flavor to the dish. The best part? You can make it right in a jar with a lid. 

To make this dressing: Simply add all the ingredients, screw the lid on tightly, and give it a good shake for 30 seconds. It emulsifies beautifully with minimal effort and makes cleanup a breeze—no whisk, no mess, just flavor in a flash.

3 tbsp Extra Virgin Olive Oil

• Description: Rich, fruity base of the dressing.
• Substitutes: Avocado oil or a light olive oil. Avoid strongly flavored oils like sesame or coconut.

3 tbsp Fresh Lemon Juice

• Description: Bright, acidic component that balances the salad.
• Substitutes: Red or white wine vinegar, or apple cider vinegar.

1 tsp Dijon Mustard

• Description: Adds tang and emulsifies the dressing.
• Substitutes: Whole grain mustard or yellow mustard (milder flavor), or leave out for a lighter dressing.

Salt & Black Pepper (to taste)

• Description: Essential for balance and bringing out flavors.
• Substitutes: Sea salt, pink Himalayan salt, or add a pinch of garlic powder or chili flakes for extra depth.

3 tbsp Fresh Chopped Basil

• Description: Sweet and peppery, basil gives the dressing a signature Mediterranean flavor.
• Substitutes: Fresh oregano, dill, parsley, or mint—or a pinch of dried basil if fresh isn’t available (use 1 tsp dried per tbsp fresh).

Nutrition Facts

Per Serving (1/6 of recipe)
Serving Size: ~1.5 cups

Nutrient	Amount	% Daily Value (DV)
Calories	430 kcal	22%
Total Fat	17 g	22%
– Saturated Fat	4.5 g	23%
– Trans Fat	0 g	—
Cholesterol	15 mg	5%
Sodium	420 mg	18%
Total Carbohydrate	55 g	20%
– Dietary Fiber	6 g	21%
– Total Sugars	4 g	—
– Added Sugars	0.5 g	1%
Protein	13 g	26%
Vitamin D	0 mcg	0%
Calcium	130 mg	10%
Iron	3.2 mg	18%
Potassium	450 mg	10%
Vitamin C	12 mg	13%
Vitamin A	800 IU	16%
Folate	160 mcg	40%

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Notes:

• Pasta is regular white pasta (not whole wheat).
• 1 jar chickpeas ≈ 400g drained (~240g cooked chickpeas).
• Feta cheese is full-fat.
• Dressing ingredients are fully used and distributed evenly.
• Daily Values (DV%) are based on a 2,000-calorie diet.

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No-Cook Salad Recipe

This recipe is part of our (almost) No-Cook Summer Salads series. You can find more delicious and easy-to-make salad recipes here:

• Fresh & Healthy Horiatiki Greek Salad 🥬
• Panzanella Salad – Tuscan Tomato and Bread Salad 🇮🇹 🍅 🥖
• Shredded Chicken Salad | Healthy + No-Mayo Salad Recipe
• Watermelon Salad with Feta Cheese
• Tabbouleh Salad (Easy Lebanese Recipe)

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