I’ve made this Mediterranean Pasta Salad with Olives Recipe more times than I can count, and every single time it disappears fast. The first time I tried it, I was honestly surprised by how bold and fresh the flavors tasted with such simple ingredients. I love how it feels both light and satisfying, making it perfect for warm days or busy weeks.

When I tossed it together in my kitchen, the colors alone made me excited to dig in. This is the kind of recipe I keep coming back to because it never feels boring and always delivers. You can also enjoy similar flavors in the Teriyaki Chicken Rice Bowl Recipe for a warm, satisfying meal.

Ingredients

Here’s a quick look at what goes into this Mediterranean pasta salad and why each ingredient matters.

Short pasta (12 ounces, fusilli or rotini) – Short, spiral-shaped pasta holds the dressing and chopped vegetables better than long noodles.
Cherry tomatoes (1½ cups, halved) – They add natural sweetness and juiciness; always use fresh, ripe tomatoes for the best flavor.
English cucumber (1 large, diced) – Less watery and seed-heavy than regular cucumbers, so the salad stays crisp longer.
Kalamata olives (¾ cup, pitted and sliced) – These provide a rich, briny Mediterranean flavor that defines the dish.
Red onion (⅓ cup, thinly sliced) – Adds sharpness and contrast; slicing thin keeps it from overpowering the salad.
Roasted red peppers (½ cup, sliced) – Bring mild sweetness and a subtle smoky taste that balances salty ingredients.
Feta cheese (¾ cup, crumbled) – Creamy and tangy, feta ties all the flavors together; crumbling it fresh gives a better texture.
Fresh parsley (¼ cup, chopped) – Adds freshness and a clean, herby finish to the salad.
Extra-virgin olive oil (½ cup) – A high-quality olive oil enhances the overall flavor of the dressing.
Red wine vinegar (3 tablespoons) – Provides acidity that brightens the salad and balances the richness.
Dijon mustard (1 teaspoon) – Helps emulsify the dressing and adds subtle tang.
Garlic (1 small clove, finely minced) – Fresh garlic gives the dressing depth without harsh bitterness.
Dried oregano (1 teaspoon) – A classic Mediterranean herb that adds warm, earthy flavor.
Salt (½ teaspoon, or to taste) – Enhances and brings out all the ingredients’ flavors.
Black pepper (¼ teaspoon, freshly ground) – Adds mild heat and rounds out the dressing.

Note: This recipe serves about 6 people as a side dish or 4 as a light main meal. For a heartier option, you can pair it with Slow Cooker Italian Chicken Sandwiches Recipe for a full, protein-packed meal.

Variations

This pasta salad is very flexible, which is one reason I love it so much.

You can make it dairy-free by skipping the feta or using a plant-based alternative. For extra protein, I sometimes add grilled chicken, shrimp, or chickpeas. If you want more greens, toss in baby spinach or arugula just before serving. For a slightly sweeter contrast, sun-dried tomatoes work beautifully alongside the olives. You can even swap parsley for fresh basil or dill for a different herb profile.

Cooking Time

This recipe comes together quickly, making it ideal for busy days.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

A few basic kitchen tools are all you need.

Large pot – for boiling the pasta evenly
Colander – to drain and cool the pasta
Sharp knife – for chopping vegetables cleanly
Cutting board – keeps prep organized
Large mixing bowl – for combining everything
Small bowl or jar – for whisking or shaking the dressing

How to Make Mediterranean Pasta Salad with Olives?

This recipe is simple, but each step builds flavor. I always take my time here, even though it’s easy.

Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. I avoid overcooking because the pasta will absorb some dressing later. Drain and rinse briefly with cool water so it doesn’t stick together.

Prepare the Vegetables

While the pasta cooks, I chop the tomatoes, cucumber, onion, olives, and roasted red peppers. Keeping the pieces bite-sized makes the salad easier to eat. I set everything aside in a large bowl.

Make the Dressing

In a small bowl or jar, I combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. I whisk or shake until it looks smooth and slightly thickened. This dressing smells amazing right away.

Combine Pasta and Veggies

Once the pasta has cooled slightly, I add it to the bowl with the vegetables. I gently toss everything so the ingredients are evenly distributed. This helps every bite taste balanced.

Add Dressing and Finish

I pour the dressing over the pasta mixture and toss again until well coated. Then I fold in the feta and parsley gently to avoid breaking them up too much. I usually taste and adjust seasoning here.

Chill and Serve

I let the salad chill in the fridge for at least 30 minutes before serving. This step really helps the flavors meld together. Just before serving, I give it one last toss.

Additional Tips for Making This Recipe Better

After making this many times, I’ve picked up a few tricks that really elevate it.

I always salt the pasta water generously; it’s the only chance to season the pasta itself.
Letting the salad rest in the fridge makes a noticeable difference in flavor.
I add a small splash of olive oil before serving if it looks a bit dry.
When I’m serving guests, I save some feta and parsley to sprinkle on top for a fresh look.

How to Serve Mediterranean Pasta Salad with Olives?

This salad works in so many settings, which makes it a staple for me.

I love serving it slightly chilled or at room temperature alongside grilled meats or fish. It looks beautiful in a wide, shallow bowl with extra parsley and a few whole olives on top. For a complete meal, I pair it with crusty bread and hummus. It also travels well, making it perfect for picnics and potlucks.

Nutritional Information

This salad is balanced and satisfying without feeling heavy.

Calories: Around 380 per serving
Protein: About 10 grams per serving
Carbohydrates: Roughly 42 grams per serving
Fat: Approximately 18 grams per serving

Make Ahead and Storage

This recipe is great for planning ahead, which I really appreciate.

Make Ahead:
You can prepare this salad up to a day in advance. I actually think it tastes better the next day once the flavors have had time to blend.

Storage:
Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 3–4 days without losing texture.

Freezing and Reheating:
I don’t recommend freezing this salad because the vegetables and pasta can become mushy. This dish is best enjoyed cold or at room temperature, so reheating isn’t needed.

Why You’ll Love This Recipe?

There are so many reasons this pasta salad has become a favorite in my kitchen.

This recipe stands out for a few simple but powerful reasons.

It’s quick to make and doesn’t require complicated steps, which saves me time.
The flavors are bold, fresh, and balanced, making it satisfying every time.
It’s incredibly versatile, so I can customize it based on what I have on hand.
It works for many diets and occasions, from casual lunches to gatherings.
The leftovers taste just as good, if not better, the next day.

If you’re looking for a reliable, flavorful dish that feels fresh and comforting at the same time, this Mediterranean Pasta Salad with Olives is one I truly recommend trying.

Ash Tyrrell