Mediterranean Veggie Pasta Salad

If you’re anything like me, you love a pasta salad that’s loaded with crunch, color, and real flavor — not one that feels heavy or overdressed. This Mediterranean veggie pasta salad is one of those recipes I keep coming back to because it’s simple, flexible, and always a hit.

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It’s made with twisty pasta, crisp bell peppers, cucumbers, juicy cherry tomatoes, olives, and finished with either feta or parmesan cheese. Everything gets tossed in a light homemade dressing that pulls it all together without overpowering the vegetables. It’s the kind of dish you can make ahead, pull out of the fridge, and feel really good about serving.

This one works just as well as a side dish as it does for an easy lunch or light dinner — and it’s easy to customize with whatever you have on hand.

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Why You’ll Love This Mediterranean Veggie Pasta Salad

• Fresh, crunchy vegetables in every bite
• A light homemade dressing that doesn’t weigh it down
• Easy to make ahead
• Flexible — use feta, parmesan, or both
• Perfect for gatherings, meal prep, or weeknight meals

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Ingredients You’ll Need

Pasta Salad

• 12 ounces rotini (twist) pasta
• 1 cup bell peppers, diced (yellow, orange, green, red, or a mix)
• ½ cup red onion, thinly sliced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup olives, sliced (black or kalamata)
• ¾ cup feta cheese or freshly grated parmesan

Dressing

• ½ cup olive oil
• 3 tablespoons red wine vinegar (or lemon juice)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced (or ½ teaspoon garlic powder)
• 1 teaspoon dried oregano or Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

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How to Make Mediterranean Veggie Pasta Salad

Cook the Pasta

Cook the rotini pasta in well-salted water until al dente. Drain and rinse briefly with cool water, then set aside to cool completely.

Prep the Vegetables

While the pasta cools, dice the bell peppers, slice the red onion, chop the cucumber, halve the cherry tomatoes, and slice the olives.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and black pepper until fully combined.

Toss Everything Together

Add the cooled pasta to a large bowl along with the vegetables and olives. Pour the dressing over top and toss until everything is evenly coated.

Add the Cheese

Just before serving, gently fold in the feta cheese or grated parmesan.

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Feta or Parmesan — Which Is Better?

Both work beautifully in this pasta salad, so it really comes down to preference.

• Feta adds a bold, salty Mediterranean flavor.
• Parmesan is milder and nutty for a more classic pasta salad taste.

You can even mix the two if you like a little extra flavor.

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Make-Ahead & Storage Tips

This Mediterranean veggie pasta salad actually tastes better after it chills.

• Refrigerate for at least 30 minutes before serving.
• Store leftovers in an airtight container for up to 3 days.
• If it dries out, simply refresh it with a drizzle of olive oil and a pinch of salt.

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FAQs

Can I make this pasta salad ahead of time?

Yes. This is a great make-ahead recipe and holds up well in the refrigerator.

Can I add protein?

Absolutely. Grilled chicken, shrimp, or chickpeas all work well in this salad.

What olives should I use?

Black olives keep things mild, while kalamata olives add a stronger, briny flavor.

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