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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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  • 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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