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Mediterranean Pasta Salad - Classic Greek flavors and ingredients combined into a delicious pasta salad. The dressing in this recipe is not to be missed!

Do you ever get a craving for a certain kind of food?  I do – and for some reason lately (probably since we made this recipe), I’ve been craving Greek-inspired foods!  Something about the zesty, salty and spicy flavors has been calling my name!  And with July 4th barbecues coming up – after I mentioned my Greek food craving to Jack – he offered to make his delicious Mediterranean Pasta Salad!

Jack made a version of this Mediterranean pasta salad several years ago – but he’s taken the flavors up several notches in this recipe!   It’s an easy pasta salad with classic Mediterranean ingredients – garlic, olives, tomatoes, peppers, artichokes and feta cheese, plus basil and mint for some additional fresh flavor.

Mediterranean Pasta Salad - Classic Greek flavors and ingredients combined into a delicious pasta salad. The dressing in this recipe is not to be missed!

But the dressing…OH…this fantastic dressing!  The dressing is also made with classic ingredients…but the flavors are super intense and wonderful because the extra virgin olive oil has been heated and then flavored with garlic and oregano – making the flavors really come alive!  Some salt and pepper is added for seasoning as well – and then a final splash of fresh lemon juice completes this perfect dressing.

Then – this wonderful dressing is poured over the hot, freshly cooked pasta – and the pasta absorbs some of the dressing as it cools.  Honestly – I’d be happy eating the flavored pasta with just the dressing – it’s that delicious!

Mediterranean Pasta Salad - Classic Greek flavors and ingredients combined into a delicious pasta salad. The dressing in this recipe is not to be missed!

All of the vegetables and pasta get tossed together and then the salad is chilled.  And – a final generous sprinkle of feta cheese completes this wonderful Mediterranean pasta salad.

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Mediterranean Pasta Salad - A Family Feast

Mediterranean Pasta Salad

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 8-10 servings


This recipe uses fresh herbs, which are highly recommended. If fresh herbs are not available, use half the amount of dry herbs for each listed.


  • ¼ cup good quality extra virgin olive oil
  • 2 tablespoons chopped garlic (34 medium cloves)
  • 2 tablespoons fresh oregano
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup freshly squeezed lemon juice (about one large lemon)
  • 12 ounces dry Ditalini (or your favorite pasta)
  • Zest from one lemon
  • ½ cup pitted Kalamata olives sliced in half
  • ½ cup grape tomatoes cut in half
  • 1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)
  • 2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)
  • ½ cup red onions chopped
  • 1 cup diced green bell pepper (about one medium pepper)
  • 1 14-ounce can artichoke hearts drained, stems left on and quartered the long way
  • 8 ounces crumbled feta cheese


  1. In a medium sauté pan over a low flame, add oil, garlic, oregano, salt and pepper and cook slowly for about 8 minutes or until the garlic just begins to brown.
  2. Remove from heat and add the lemon juice. Set this mixture aside.
  3. Start cooking the pasta per the box directions but cook just slightly under cooked.
  4. While the pasta is cooking, start preparing the remaining ingredients.
  5. When the pasta is just a little under done, remove to a colander and drain but do not rinse.
  6. Place cooked drained hot pasta in a large bowl and add the flavored oil and lemon juice mixture. Stir and let sit at room temperature for a few minutes.
  7. Add all other prepared ingredients except feta and stir. Refrigerate until chilled then stir in the feta and serve.

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  • Cristen wrote:

    DELICIOUS! I doubled all of the extras (artichokes, olives, green pepper, red onion, feta) and did 16oz of pasta because we love a “meaty” pasta salad. If you do this, I would also recommend doubling the oil/lemon sauce, mine was a bit dry. Great lunch to have in the fridge for a few days!

    • Martha wrote:

      Thanks for the suggestion Cristen!

  • Cecile wrote:

    This recipe is so delicious. I want to make it again to bring camping with friends and family. Can it be made ahead? As in a day or two before serving?

    • Martha wrote:

      Hi Cecile – I think you’d be fine a day ahead. Since the feta cheese is salty/briny, it will make the vegetables release some of their liquid over time, but it should still be delicious.

  • Frieda wrote:

    I am following the Mediterranean Diet plan and I made this salad to have as a side dish. I wanted something that I could use for meal prepping. I paired it with salmon tonight and all I can say is I can’t wait to have it tomorrow. This is a fantastic dish!!! Thanks for sharing

    • Martha wrote:

      Glad you liked the recipe Frieda!

  • Pat wrote:

    I love this pasta salad, so full of flavor. The secret is to add the dressing to the still warm pasta so the flavors are taken in by the pasta. It makes a big difference. Thanks for sharing.

    • Martha wrote:

      You’re very welcome Pat! So glad you are enjoying the recipe!

  • Kathleen wrote:

    I love it! The lemon and mint with the garlic is just so incredibly surprising and delicious. Give it a try, you won’t be sorry.

    • Martha wrote:

      Thanks Kathleen! So glad you enjoyed the recipe!

  • Amber Gillespie wrote:

    This recipe is soooo awesome! Thanks so much! It’s heaven!

    • Martha wrote:

      Thanks Amber! Glad you enjoyed the recipe!

  • Ericka wrote:

    Looking forward to trying this while camping at the ocean. 2 quick observations. Serves 10 seems a bit high for only 12 oz of pasta. I know it’s just a side, but in today’s world…. I also am worried about the amount of dressing. Pasta seems to soak it up. I have previously dumped (I now realize my ways which is why I found you) 2 to 3 bottles of dressing on a similarly sized salad. Advice please? Other than that I think you and your husband are adorable, fantastically talented, and I look forward to cooking and eating with you.

    • Martha wrote:

      Hi Ericka! Thank you so much for your email – you’ve made our day! And great questions. There are a lot of added ingredients (vegetables, cheese, etc) while helps increase the yield of the salad – but if your family includes some hearty eaters (like ours!) 🙂 or if you are serving this more as an entree rather than a side dish, the servings may be more like 6-8. The dressing on this salad (along with the olives and feta cheese) is fairly zesty so you won’t need a lot of dressing to add great flavor. But again – feel free to mix up some additional dressing if you’d like a wetter salad or if your pasta is very hot and soaks up all the dressing. Hope that helps – and we hope you love this salad! Have a great weekend! Martha

  • Christine wrote:

    I made the Mediterranean pasta dish and it was so good! My entire family loved it! I loved all the veggies and fresh herbs in the dish. It will definitely be something I make again. It would even be great to take to an event, bbq, or party.
    Thank you!

    • Martha wrote:

      Thanks Christine – so glad you all enjoyed it! And yes – this is a great salad for summer BBQ’s! (Counting the days until warmer weather is here…) 🙂

  • Michelle wrote:

    I love meditteranean style salads. I’ve had them at restaurants and was so excited to make this. I have to say that this was bland and tasteless. I thought with all the veggies and spices ( fresh from my garden by the way )and heating the oil and garlic it would be fabulous, and it was not. I absolutely hate to be negative, but I think it’s important to give an honest review.

    • Martha wrote:

      I’m sorry you were disappointed in the recipe Michelle! Thanks for sharing your feedback.

  • Becca wrote:

    I made your pasta salad for 4th of July Barbeque. The host was making chicken & beef kabobs and hummus, so I knew when I found your recipe that it would go very well with the meal. I especially liked the simplicity of the “dressing” as it let the freshness of the other vegetables and herbs shine thought. Everyone loved it! Thanks very much for sharing. I will certainly make this again. 🙂

    • Martha wrote:

      Thanks Becca! We’re so glad you all enjoyed the salad! (It’s one of my favorites!) Thanks for writing to us today!

  • Michelle wrote:

    I made this pasta salad for Fathers Day dinner Sunday. Everyone really enjoyed. Great recipe and the EVOO/Lemon Juice dressing was wonderful. Will definitely make again! Thanks.

    • Martha wrote:

      Thanks for taking the time to write to us Michelle! So glad you all enjoyed the recipe as much as we do!

  • Laura wrote:

    I want to make this for a bbq this weekend, how far in advance can I make it up? Or should I just mix it all together a few minutes before serving? I’m so excited to give it a try. Thanks

    • Martha wrote:

      Hi Laura – The morning of your BBQ should be fine. Hope you enjoy the recipe!

  • Kelly wrote:

    I love the flavors in this recipe! I used cucumbers instead of the peppers and it came out great! Thanks!!

    • Martha wrote:

      Great idea Kelly! Thank you for taking the time to write to us today!

  • maureen wrote:

    OMG! Made this pasta salad dish last night! I am in love with the flavors. In fact, the garlic mixture alone is amazing with just the pasta. Didn’t use the green peppers because I thought it would muddy the taste, but I give you two thumbs up!!!!! Wow, making it again and again.

    • Martha wrote:

      Thanks Maureen! We’re so glad you enjoyed the recipe! (And I agree – that garlic mixture…it’s terrific!)

  • Luci wrote:

    Love your recipes! However, some of us out here need to Know the Nutrition values for health reasons. Thank you.

    • Martha wrote:

      Thanks Luci. My Fitness Pal is a great free online calculator you can use if necessary!

  • Elena wrote:

    I have been making this type of salad for years. It is my husband’s and my favorite. I use brown rice pasta, green onions, sun dried tomatoes, pine nuts and shredded carrots. Using brown rice pasta makes it a healthier salad and we feel we are not eating empty calories.

    • Martha wrote:

      Sounds delicious Elena!

  • Nutmeg Nanny wrote:

    This is such a fun twist on traditional pasta salad. Looks amazing!

    • Martha wrote:

      Thank you!

  • samantha wrote:

    I love this!!! I’m a huge fan of feta and Kalamata olives. I don’t think I would share this with anyone.

    • Martha wrote:

      Thanks Samantha!

  • Lauren @ Healthy Delicious wrote:

    I’ll take a huge serving of this, please and thank you! It looks good enough to make a meal out of!

    • Martha wrote:

      Thanks Lauren!

  • Melissa from wrote:

    This salad is right up my alley. Mediterranean flavors are so light and fresh!

    • Martha wrote:

      I agree Melissa! Thanks for visiting today!

  • Jenn @ Deliciously Sprinkled wrote:

    YUM, this is the perfect summer pasta salad! 🙂

    • Martha wrote:

      Thanks Jenn!

  • valmg @ From Val’s Kitchen wrote:

    Wow that looks awesome! So colorful and I love the texture! Hubby would devour that!

    • Martha wrote:

      Thanks Val!

  • Maria wrote:

    Sounds perfect for 4th of July. Honestly, I think I pin just about everything you post! Thank you.

    • Martha wrote:

      Thank you Maria! 🙂 You’ve made our day!

  • christine wrote:

    Beautiful looking pasta salad. I bet those flavors really come through!

    • Martha wrote:

      Thanks Christine!! They do indeed!

  • Paula – bell’alimento wrote:

    I need to organize a picnic so I can make THIS.

    • Martha wrote:

      Thanks Paula!

  • Amanda ( The Kitcheneer) wrote:

    Yum! I love pasta salads and the Mediterranean twist of flavors sounds amazing to me right now! I will have to make this for my next cook out we get invited to!

    • Martha wrote:

      Thanks Amanda!

  • Angie wrote:

    This pasta salad is perfect for a BBQ, love it!

    • Martha wrote:

      Thanks Angie!

  • Kirsten/ComfortablyDomestic wrote:

    Wow, Martha! I want to pour this dressing on absolutely everything! I’ll start with this pasta salad but after that, the sky’s the limit!

    • Martha wrote:

      Definitely Kirsten – it’s a great method to intensify any homemade dressing!

  • The Food Hunter wrote:

    I can’t wait to make this!!

    • Martha wrote:

      Thank you!

  • claire @ the realistic nutritionist wrote:

    I’m quite sure I’d drink that dressing.

    • Martha wrote:

      Oh…great idea Claire! Why didn’t I think to do that? 🙂

  • Courtney @ Neighborfood wrote:

    Oh my. That dressing does sound fabulous! I love a good Greek dressing but I’ve never tried heating the oil with the spices. I bet that makes it super intense! Can’t wait to try it!

    • Martha wrote:

      Thanks Courtney! Heating the oil definitely works some magic! Hope you enjoy the recipe as much as we do!

  • Christie – Food Done Light wrote:

    I love all the flavors in this delicious salad. Greek food is always a craving of mine.

    • Martha wrote:

      Thanks Christie! We’ll have to go back to that Greek restaurant again if we ever make it back to Miami!

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