Colorful Mediterranean Pasta Salad with Olives and Fresh Veggies
Looking for a quick, healthy, and delicious dish that’s perfect for any occasion? This Colorful Mediterranean Pasta Salad with Olives and Fresh Veggies checks all the boxes. It's simple to prepare, loaded with vibrant ingredients, and ideal for weeknight dinners, picnics, potlucks, or meal prep.
This Mediterranean-inspired salad brings together crisp cucumbers, juicy tomatoes, tangy olives, and al dente pasta, all tossed in a zesty homemade vinaigrette. Whether you're a seasoned cook or just starting out, this recipe is beginner-friendly and packed with flavor.
Why You’ll Love This Mediterranean Pasta Salad
- Fresh, healthy, and satisfying
- Quick to prepare with no special equipment
- Colorful and visually appealing
- Vegetarian-friendly and easy to make vegan
- Ideal for lunch, dinner, or gatherings
Ingredients You’ll Need
For the salad:
- 2 cups bowtie pasta (farfalle), cooked and cooled
- 1 cup cherry tomatoes, halved (use a mix of colors if available)
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ¼ cup fresh parsley, chopped
- Feta cheese (optional), crumbled
For the dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
- Juice of ½ lemon (optional for extra brightness)
How to Make Mediterranean Pasta Salad
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vegetables: Slice the cherry tomatoes, cucumber, and red onion. Chop the parsley and crumble the feta if using.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the cooked pasta, vegetables, olives, and parsley. Pour the dressing over the salad and toss gently until well mixed.
- Chill and Serve: Cover and refrigerate for 15 to 30 minutes before serving to allow the flavors to meld.
Tips for Success
- Use freshly chopped herbs like parsley or basil for the best flavor.
- Do not overcook the pasta; slightly firm (al dente) works best.
- Add chickpeas, grilled chicken, or tuna for extra protein.
- Skip the feta or use a plant-based version for a vegan alternative.
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- The salad tastes even better the next day as it absorbs the dressing.
- Do not freeze; the vegetables may lose their texture.
Variations You Can Try
- Use rotini or penne pasta instead of bowtie.
- Add roasted red peppers, artichoke hearts, or sun-dried tomatoes.
- Replace the vinaigrette with a light basil pesto for a different flavor.
- Include avocado slices for creaminess right before serving.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time?
Yes. It actually tastes better after sitting in the fridge for a few hours or overnight.
What pasta works best for this salad?
Bowtie, rotini, or penne pasta hold their shape and texture well in salads.
Is this dish vegetarian or vegan?
It’s vegetarian as written. To make it vegan, omit the feta cheese or use a vegan cheese substitute.
How can I prevent the salad from becoming soggy?
Cool the pasta completely before mixing, and store the dressing separately if preparing in advance.
Final Thoughts
This Colorful Mediterranean Pasta Salad with Olives and Fresh Veggies is a must-try for anyone who wants to enjoy healthy, homemade food without spending hours in the kitchen. It's easy to prepare, endlessly customizable, and always a crowd-pleaser. Whether you're cooking for yourself or feeding a group, this recipe delivers on flavor, texture, and nutrition.