Mediterranean Pasta Salad + Tangy Lemon Herb Vinaigrette | Easy 20-Minute Recipe
Mediterranean pasta salad is a classic cold pasta salad recipe from the Mediterranean. Easy to prepare using a few simple ingredients, plus we have a recipe for an amazing tasty Lemon Herb Vinaigrette to use on everything!
Equipment
- Large bowl (for making the salad)
- Large pot and strainer (for cooking the pasta)
- Salad tongs (or 2 forks)
- Sharp kitchen knife and cutting board
- Small jar with lid (for the dressing)
Ingredients
Mediterranean Pasta Salad Ingredients:
- 10 oz. 300g fusilli pasta
- 1 English cucumber sliced into half-moons
- 10 oz. 300g cherry tomatoes, halved
- 1/2 cup sliced Kalamata olives pitted are easier to eat
- 5 oz. 150g feta cheese
- Half a medium red onion peeled and thinly sliced
- Splash of extra virgin olive oil
- Salt and pepper to taste
- A small handful of parsley
Lemon Herb Vinaigrette Ingredients:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves of garlic
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon dried oregano
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon salt
- Pinch of crushed red pepper flakes optional
Instructions
Step 1 - Cook and Prepare Pasta
- Bring some lightly salted water to a boil and cook pasta al dente, or just over if you prefer, according to package instructions (around 10 minutes).10 oz. 300g fusilli pasta
- Drain pasta and rinse under cold water for 1-2 minutes or until you feel the pasta cool. Add a splash of olive oil to the pasta and gently mix. Set pasta aside for use later.Splash of extra virgin olive oil
Step 2 - Prepare the Lemon Herb Vinaigrette
- Add all vinaigrette ingredients to a jar, screw on the lid, and shake for 1 minute.1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 2 cloves of garlic, 1 tablespoon lemon juice, 1 tablespoon dried oregano, 1/4 teaspoon freshly cracked black pepper, 1/4 teaspoon salt, Pinch of crushed red pepper flakes
- Test flavoring and adjust seasoning to taste. Set aside for use later.
Step 3 - Prepare Salad
- Dice and chop all salad ingredients (around 5 minutes worth of prep work).1 English cucumber, 10 oz. 300g cherry tomatoes, halved, Half a medium red onion
- Add the cooled pasta to a large bowl, then add the cucumber, tomato, and red onion and mix well. Add the Kalamata olives, and crumble in around half of the feta cheese.1/2 cup sliced Kalamata olives, 5 oz. 150g feta cheese
- Drizzle some of the vinaigrette over and gently toss the salad.
- Crumble the remaining feta cheese over the top, add some fresh chopped parsley, then drizzle the salad with some more vinaigrette dressing.Salt and pepper, A small handful of parsley
- Serve!
Video
Notes
Cooking Notes:
- Use good quality olive oil, and whenever possible extra virgin olive oil.
- When prepping the veg, aim to cut things into bite-sized pieces. Slice the red onion as fine as possible.
- To mellow the sharpness in the red onion, slice it and soak it in iced water for a few minutes before adding to the salad ingredients.
- The salad will keep for up to 2 days when covered and refrigerated. It will last a little longer if undressed, as the pasta won´t go soggy. The salad dressing will last up to a week when stored in an airtight jar in the fridge. Just give it a good shake before use.