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Mediterranean Style Vegetarian Pasta Salad

This refreshing Mediterranean style vegetarian pasta salad is packed with vibrant colors and diverse textures, making it a delightful dish perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (fusilli or penne) Choose a whole grain or gluten-free option for a healthier alternative.
  • 1 cup cherry tomatoes, halved You can use grape tomatoes or larger diced tomatoes based on availability.
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced Can substitute with green olives or omit for a milder flavor.
  • 1 cup feta cheese, crumbled For a dairy-free option, use plant-based cheese alternative.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar Balsamic or apple cider vinegar can be used as substitutes.
  • 1 teaspoon dried oregano
  • Salt and pepper to taste Be cautious with seasoning to avoid overpowering flavors.
Garnish
  • Fresh basil or parsley For an added touch of freshness.

Method
 

Preparation
  1. Cook the pasta according to the package instructions in a large pot of boiling salted water. Stir occasionally to prevent sticking. Once cooked al dente, drain and cool for about 15 minutes.
  2. In a large bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, sliced olives, and crumbled feta cheese, ensuring everything is well mixed.
Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Combine
  1. Pour the dressing over the pasta and vegetable mixture and toss gently to ensure each ingredient is evenly coated.
  2. Garnish with fresh basil or parsley if desired.
  3. Serve chilled or at room temperature.

Notes

This salad can be stored in the refrigerator for up to 4 days in an airtight container. It is not recommended for freezing. Reheat gently if preferred warm.