Mediterranean Pasta Salad with Feta & Lemon-Basil Dressing
When summer calls for something light, vibrant, and full of flavor, this Mediterranean Pasta Salad with Feta & Lemon-Basil Dressing answers with bold, refreshing flair. Packed with crisp cucumbers, sweet roasted peppers, tangy feta, and hearty chickpeas, this dish brings together the best of the Med in every bite.
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
Ingredients
For the salad:
- 500 g dry Pasta
- ½ cucumber cut into half rounds
- ½ red onion finely chopped
- 100 g crumbled feta cheese
- 1 jar of cooked Chickpeas rinsed
- 100 g 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
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).500 g dry Pasta
- 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.3 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon Mustard, Salt and black pepper, 3 tbsp fresh chopped basil
- Gently whisk for 30 seconds.
Step 3 - Assemble the salad
- Cut the cucumber into half rounds, and chop the roasted red peppers½ cucumber, 100 g roasted piquillo peppers
- In a large bowl, combine cooled pasta, cucumber, onion, chickpeas, roasted red peppers.½ red onion, 1 jar of cooked Chickpeas, 2 tbsp chopped parsley
- 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.100 g crumbled feta cheese
Step 4 - Chill and serve
- Let it chill in the fridge for 30 minutes or up to 2 hours. (optional step)
- Right before serving, add a squeeze of fresh lemon juice and top with a few sprigs of fresh basil.Lemon wedges
- Serve salad chilled with a few lemon wedges for garnish.
Video
Notes
🧑🍳 Cooking Tips for Best Results
- 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.
- 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.
- 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.
- 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.
- 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. - 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.
- 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.