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Mediterranean pasta salad with cherry tomatoes, cucumber, mozzarella balls, and olives in a large serving bowl.
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5 from 1 vote

Mediterranean Pasta Salad Recipe

When the summer heat hits and you're craving something fresh, vibrant, and satisfying, this Mediterranean Pasta Salad is the answer. It's the kind of meal prep hero that works just as well for weekday lunches as it does for backyard barbecues, potlucks or picnics. It’s packed with crisp veggies, soft cheese, and a tangy vinaigrette.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 8 Servings
Author: Luay Ghafari
Cost: $10

Ingredients

  • ½ lb Pasta – Use fusilli, penne, or other small shape
  • ¼ cup Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp Lemon juice - Juice from half a lemon
  • 1 tbsp Dried oregano
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • 1 pint Cherry tomatoes (halved)
  • 3 Persian cucumbers (chopped)
  • ½ Red onion (finely diced)
  • 1 cup Mozzarella balls
  • ¼ cup Kalamata olives (chopped) - Pitted
  • 2 tbsp Parsley (chopped)
  • 2 tbsp Basil (chopped

Instructions

  • Cook Pasta. Boil ½ lb Pasta in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking and cool it down.
  • Make Dressing. In a large serving bowl, whisk together ¼ cup Extra virgin olive oil, 2 tbsp Red wine vinegar, 1 tbsp Lemon juice, 1 tbsp Dried oregano, 1 tsp Kosher salt, and ½ tsp Black pepper.
  • Assemble. Add the cooled pasta to the bowl along with 1 pint Cherry tomatoes (halved), 3 Persian cucumbers (chopped), ½ Red onion (finely diced), 1 cup Mozzarella balls, ¼ cup Kalamata olives (chopped), 2 tbsp Parsley (chopped), and 2 tbsp Basil (chopped.
  • Toss, Taste and Adjust. Give it a good toss until well combined. Taste and adjust seasoning if needed.

Notes

Refer to the post above for step-by-step recipe photos. 
Ingredient Notes:
  • Short pasta: Any variety works (penne, rotini, fusilli pasta). Whole wheat pasta or gluten-free pasta are great substitutes.
  • Onion. I like using red onion here, but feel free to use white, yellow or sweet onions. Or use green onions for less kick. To reduce the sharpness of the diced onions, soak them in cold water to mellow out the bite.
  • Olives. Kalamata olives are great and my preferred kind of olive in this type of recipe. But green olives will work just fine. 
  • Cheese. I prefer a mild cheese to balance the tangy dressing, and that’s why Bocconcini/mozzarella balls work well. Feta cheese, goat cheese or vegan cheese are good alternatives.
  • Fresh Herbs. I am using fresh basil and fresh parsley picked right from my garden, but feel free to use what you have on hand. Dill would work well too.
 
Pair it with one of my summer recipes or grilling recipes. I love to serve it with Chicken Shish Tawook or Beef Shish Kebabs.

Nutrition

Calories: 222kcal | Carbohydrates: 26g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 521mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 1mg