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Ultimate Make-Ahead Mediterranean Feta Pasta Salad with Lemon Herb Vinaigrette

A close-up of fresh feta mediterranean pasta salad featuring fusilli pasta, halved cherry tomatoes, and crumbled feta cheese.
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Make this bright, cold feta pasta salad featuring fresh vegetables and a tangy lemon vinaigrette. It is perfect for potlucks or meal prep.

Ingredients

Scale
  • 1 pound short pasta (like rotini or penne)
  • 1 pint cherry or grape tomatoes, halved
  • 1 large English cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, halved tomatoes, diced cucumber, Kalamata olives, and sliced red onion.
  4. Pour the lemon herb vinaigrette over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
  5. Gently fold in the crumbled feta cheese, fresh parsley, and fresh dill.
  6. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. This salad tastes best when made ahead.

Notes

  • For best flavor, let this feta pasta salad chill for 2 to 4 hours before serving.
  • If you prefer a stronger olive flavor, use a mix of green and Kalamata olives.
  • You can substitute orzo pasta for a different texture in this Mediterranean orzo salad.

Nutrition

Find it online: https://cookingbyjade.com/feta-mediterranean-pasta-salad-recipe/