Colorful, fresh, and bursting with flavor—this Mediterranean Pasta Salad is everything we crave when the weather heats up. It’s the perfect side for cookouts, easy lunches, or anytime you need something cool, crunchy, and satisfying.
Table of Contents
What is Mediterranean Pasta Salad?
Mediterranean pasta salad is a chilled dish that combines pasta with a mix of crisp, vibrant vegetables, briny olives, hearty meats, and bold cheeses, all tossed in a zippy vinaigrette. It’s a crowd-pleaser that’s endlessly customizable, super easy to throw together, and gets even better after hanging out in the fridge for a bit. The mix of textures—tender pasta, juicy tomatoes, crunchy cucumbers, and chewy sun-dried tomatoes—makes each bite totally irresistible.
This dish shines in warm weather, but honestly works year-round. It’s hearty enough to serve as a light lunch or dinner on its own, but it also pairs beautifully with grilled meats or sandwiches. And thanks to the punchy dressing and robust mix-ins like smoked gouda and salami, it never feels like just a side dish—it’s the star of the table!
Ingredients You Need
For the Salad:
- Rotini Pasta – This spiral-shaped pasta is perfect for holding onto dressing and mix-ins. Be sure to cook it just until al dente and rinse it in cold water to stop the cooking.
- Cherry or Grape Tomatoes – These sweet, juicy gems add a burst of freshness. Halving them helps release just enough juice to mingle with the dressing.
- Persian Cucumbers – These little guys are extra crisp and have a mild, refreshing flavor. Slice them into thin rounds for the best crunch.
- Kalamata Olives – We love using these olives because they add a rich, briny flavor that balances the creamy cheese and bright veggies.
- Sliced Pepperoncini – These tangy peppers bring a subtle heat and a vinegary bite that perks up the whole salad.
- Sun-Dried Tomatoes Packed in Oil – These add an intense tomato flavor and a chewy texture we can’t get enough of. Make sure to drain and chop them before tossing them in.
- Orange Bell Pepper – This adds a little sweetness and a gorgeous pop of color! Thin slices blend perfectly into the mix.
- Red Bell Pepper – This brings another layer of sweetness and crunch to the salad.
- Red Onion – A little sharp, a little sweet, and totally essential! Thin slices go a long way, especially after they soak up some of that vinaigrette.
- Beef Salami – We add salami for a hearty, savory punch of flavor. The cubed salami makes the salad feel more filling and satisfying.
- Smoked Gouda Cheese – This cheese adds a creamy texture with a subtle smokiness that pairs beautifully with the briny and tangy ingredients.
- Fresh Basil – Chopped basil brings a fresh, herby aroma and a pop of green that brightens every bite.
For the Dressing:
- Extra Virgin Olive Oil – This is the base of the dressing — it gives it a silky texture and rich flavor.
- Fresh Lemon Juice – We love using lemon juice because it adds a bright, citrusy tang that lifts the whole salad.
- Kalamata Olive Brine or Red Wine Vinegar – Either option gives a salty-sour kick that balances the richness of the oil and cheese.
- Lemon Zest – Zest adds concentrated citrus flavor and a bit of zing. It’s a great way to bump up the lemon without more juice.
- Honey – A little sweetness rounds out the acidity and adds balance to the tangy and salty notes.
- Sea Salt – Enhances all the flavors without overpowering the dish. Don’t skip it!
- Freshly Ground Black Pepper – Adds a gentle heat and depth that keeps every bite interesting.
- Dried Italian Herbs – This mix brings classic Mediterranean flavor. It ties the whole salad together.
- Dijon Mustard – We add this to help emulsify the dressing and give it a little zip.
- Sumac – This bright, lemony spice adds a subtle tang that makes the whole dish pop.
- Smoked Paprika – This spice adds a touch of smoky warmth that plays perfectly with the gouda and salami.
How to Make a Mediterranean Pasta Salad
- Boil the pasta. Cook the rotini in boiling salted water until it’s tender but still has a bit of bite. Once cooked, drain the pasta and use cold water to cool it down quickly.
- Mix the dressing. Whisk together all of the ingredients for the dressing until completely combined.
- Combine the ingredients. Toss together the cooked pasta with all the chopped and sliced salad ingredients in a large bowl.
- Add the dressing. Add the dressing to the salad and give it a good toss so every bite gets coated in flavor.
- Chill before serving. Let the salad rest in the fridge to let all the flavors mingle and settle in. Serve it cold or bring it to room temperature before digging in.
Variations
- Pasta – You can use bowtie, penne, or even tortellini for a fun twist and a different texture.
- Vegetarian – Skip the salami and add chickpeas or marinated artichokes for a plant-based protein boost.
- Feta – Instead of gouda, use crumbled feta. It adds a salty, tangy bite that works beautifully with the lemony dressing.
- Meat – Swap out the salami for some chopped grilled chicken.
- Greens – A few handfuls of arugula or baby spinach add a peppery freshness and a little extra color.
- Heat – Crushed red pepper flakes or diced jalapeños are great if you like a little spice.
Can I Store Leftovers?
This pasta salad keeps well, but after a couple of days, the pasta can absorb the dressing and get a little soft. It’s still tasty—just not quite as crisp.
Store leftovers in an airtight container in the fridge for up to 3 days.
We don’t recommend freezing this one—it changes the texture too much.
Common Questions about Mediterranean Pasta Salad
Letting it chill for at least 30 minutes before serving really helps. It gives the flavors time to blend and the dressing to soak into everything just right.
Make sure the pasta is cooked al dente and rinsed well to stop the cooking. Also, don’t overdress it—start with less dressing and add more if needed.
Yes! It’s even better the next day. Just give it a good toss before serving and maybe refresh it with a drizzle of olive oil or lemon juice.
Keep it out no longer than 2 hours, especially if it has meat or dairy. If it’s a hot day, try to serve it over a bowl of ice or pop it back in the fridge between servings.
More Salad Recipes
We can’t get enough of easy salads that are quick to whip up on a warm day. Check out these other satisfying salads that are as perfect to serve as a meal on their own as they are as a side for a cookout!
Feta Watermelon Cucumber Salad
Mediterranean Pasta Salad
Ingredients
- 1 pound rotini pasta cooked al dente and rinsed under cold water
- 2 cups cherry or grape tomatoes halved
- 1½ cups Persian cucumbers sliced rounds
- 1 cup Kalamata olives halved
- ½ cup sliced pepperoncini
- ⅓ cup sun-dried tomatoes packing in oil drained and chopped
- ½ cup orange bell pepper thinly sliced
- ½ cup red bell pepper thinly sliced
- 1 small red onion thinly sliced
- 8 oz smoked gouda cheese 1/4 inch cubes
- 6 oz beef salami 1/4 inch cubes
- 1/2 cup fresh basil chopped
For the Dressing:
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons Kalamata olive brine or red wine vinegar
- 2 teaspoons honey
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons dried Italian herbs
- 2 teaspoons Dijon mustard
- 1 teaspoon sumac
- ½ teaspoon smoked paprika
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.1 pound rotini pasta
Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, zest, Kalamata brine or vinegar, honey, salt, pepper, Italian herbs, Dijon, sumac, and smoked paprika until well emulsified.½ cup extra virgin olive oil, ¼ cup fresh lemon juice, 2 teaspoons lemon zest, 3 tablespoons Kalamata olive brine or red wine vinegar, 2 teaspoons honey, ½ teaspoon sea salt, ½ teaspoon freshly ground black pepper, 2 teaspoons dried Italian herbs, 2 teaspoons Dijon mustard, 1 teaspoon sumac, ½ teaspoon smoked paprika
Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, tomatoes, cucumbers, olives, pepperoncini, sun-dried tomatoes, bell peppers, red onion, cheese, salami, and basil.2 cups cherry or grape tomatoes, 1½ cups Persian cucumbers, 1 cup Kalamata olives, ½ cup sliced pepperoncini, ⅓ cup sun-dried tomatoes packing in oil, ½ cup orange bell pepper, ½ cup red bell pepper, 1 small red onion, 6 oz beef salami, 8 oz smoked gouda cheese, 1/2 cup fresh basil
Dress & Toss:
- Pour the dressing over the salad and toss until everything is well coated. Taste and adjust seasoning if needed.
Chill & Serve:
- Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Equipment
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is perfect for summer! 😍