Mediterranean Cold Pasta Salad

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Summer has a way of making us crave fresh, cold foods. When the temperature starts to climb, sometimes the last thing anyone wants is a heavy, hot meal. Which is exactly why a really good cold pasta earns its frequent spot on the dinner rotation. This bright, colorful Mediterranean cold pasta salad is packed with bold flavors that are perfect for any occasion, from weekday lunches to backyard dinners.

This pasta salad starts with bowtie pasta and is loaded with fresh and tangy vegetables – crisp cucumbers, juicy cherry tomatoes, briny olives, pepperoncinis, sweet peppadew peppers, and finished with feta cheese crumbles, dill, and parsley. Everything is tossed in a vibrant homemade red wine vinaigrette for a bright, zesty finish. 

The end result is a pasta salad overflowing with textures and flavors that are light, bright, and satisfying for hot days. Whether you’re meal prepping lunches for the week, heading to a summer cookout, or looking for an easy dish to serve alongside a protein, this Mediterranean pasta salad is guaranteed to fit the occasion and disappear quickly!

Why You’ll Love this Mediterranean Pasta Salad Recipe

• It’s super easy! Cold pasta salads are the perfect simple side dish to serve alongside a protein in the summer. They take no time to whip together and also make a large batch! Making it great for a dinner for friends or meal prepping for lunches throughout the week.
• Packed with a punch of flavor! There is a lot packed into this salad, which makes each bite a surprise. It’s loaded with a lot of crisp vegetables, fresh herbs, salty cheese, and the tangy dressing creates the perfect balance of flavors in each bite.
• It’s a showstopper salad! Not only does it taste great, but it also adds a rainbow of color to the table. It will for sure be a standout on the dinner table.

How to make this Mediterranean Cold Pasta Salad, Step by Step

Step 1. Boil water for pasta. Cook pasta until it’s al dente. Chill the pasta.

Start by filling a large pot with water for cooking the pasta. We are using bowtie pasta for this salad, purely because we love the fun shape. But you can use any pasta noodle that has a short and sturdy shape. 

You want a pasta that is going to be easy to pick up with a fork and one that will hold the dressing. Here are some of our favorites:

• Bowtie pasta
• Fusilli
• Rotini 
• Penne 
• Elbow 
• Rigatoni

When the water reaches a boil, generously salt the water and add the noodles to the pot. Cook the pasta according to the package instructions. Once the pasta is al dente, strain the water from the pot and toss the pasta in a drizzle of olive oil to prevent the pasta from clumping together.

Let the pasta cool to room temperature. This should take about 20 minutes.

Step 2. Chop the veggies and herbs. 

While the pasta is cooling, chop the veggies and herbs and make the vinaigrette. 

There are a lot of yummy mix-ins in this salad that add so much bright flavor and depth to the dish. Sliced English cucumber adds a crunch to the dish. While the cherry tomatoes add a burst of flavor and juiciness. The olives, pepperoncini, and peppadew peppers create a briny, tangy, and sweet addition to this salad. 

We only recommend using fresh herbs for this salad. They are going to add such a bright flavor to the dish. 

Step 3. Make red wine vinaigrette. Toss everything together.

The red wine vinaigrette is tangy and adds the right amount of acidity to make all the other flavors shine. 

The easiest way to make a vinaigrette dressing is to add all the ingredients to a jar, seal the lid, and give it a good shake. The vinegar and olive oil will naturally separate, so if you start to see the layers forming, give the jar a good shake before pouring over the pasta. 

Now that the veggies are chopped, the pasta is cooled, and the vinaigrette is mixed, you can toss everything together. 

Add the chilled pasta, chopped veggies, and vinaigrette to a large mixing bowl. Use tongs to toss the pasta salad together. Top the pasta with feta cheese crumbles and serve!

Tips for Making Mediterranean Cold Pasta Salad

• Generously salt the pasta water. Salting the water will add flavor to the pasta. We recommend adding 2 tbsp for every 4 quarts of water. Well-seasoned pasta creates a more flavorful salad from the very first bite.
• Cool the pasta before adding the vegetables and herbs. This is meant to be a cold pasta salad. So if you can’t wait to chill the pasta, at least let it cool completely for tossing in the fresh veggies and herbs. This helps the cucumbers stay crisp, keeps the herbs more vibrant, and the feta from melting.
• Toss the warm pasta with a little olive oil. A drizzle of olive oil keeps the noodles from sticking together as they cool. That way, you don’t have to break up large chunks of pasta.
• Let the salad chill before serving. For the best flavor, assemble the pasta and refrigerate for at least 30 minutes. This allows the vinaigrette to soak into the pasta and gives all the ingredients time to meld together.

Storing Mediterranean Cold Pasta Salad

Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. The longer the pasta sits, the more it will absorb of the dressing. If you can’t taste the tanginess, feel free to drizzle with olive oil and a splash of red wine vinegar before serving.

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