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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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  • 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!

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