Easy Mediterranean Pasta Salad With Feta

There’s something about the flavors in this dish that just tastes like a sunny vacation in a bowl. The combination of salty feta, crisp cucumbers, and red onion in this easy Mediterranean pasta salad with feta always reminds me of a seaside cafe. It’s a refreshing summer lunch or a simple side for grilled chicken you can make in a snap.

I’m always looking for healthy lunch ideas that aren’t boring, and this beautiful pasta salad has instantly become a favorite.

I often these into meal prep lunches for the week. It is much healthier than take-out meals. If you need a little extra protein, cube up some salami or pepperoni here.

This is the kind of recipe that saves you when you need to bring something to church picnics and block parties. You can also whip this one up when you are going to or host a special event like a baby shower or bridal shower. The flavors are fabulous, and the actual salad is picture-perfect!

🥗 Ingredients

This salad is so incredibly easy to make and tastes so refreshing. Let’s talk about the ingredients to get you started.

✔️Pasta – I prefer to use rotini pasta. Swap it out for any of your other favorite varieties, but I love how the dressing, feta, and little veggies get stuck in the spirals, and it saves that flavor from dripping off the noodle.

✔️Vegetables & herbs – The vegetables are such an important part of this recipe. They add flavor and character to the dish. We like to add red onions, green peppers, fresh cucumber, and parsley.

✔️Feta cheese – This one is an important flavor booster. In theory, you could substitute with another salty, crumbly white cheese, but I don’t recommend it. Feta is at the core of the final flavor, so it’s worth sticking to it.

✔️Salad dressing – You’ll get tons of flavor with a simple homemade dressing you can whip up in minutes. We used classic ingredients: white vinegar, lemon juice, onion powder, garlic powder, salt, and pepper.

📎 Instructions

👉Step 1: Prepare the pasta according to the directions on the package.

👉Step 2: After cutting the cucumber lengthwise, scoop out the insides with a spoon. Throw out the seeds. Chop up the cucumber, onion, and bell pepper in bite-sized pieces and place them in a large bowl.

👉Step 3: Add the chopped parsley and crumbled feta cheese. Mix the ingredients together.

👉Step 4: In a separate bowl, combine the lemon juice, olive oil, vinegar, onion powder, garlic powder, salt, and pepper. Pour this dressing on the vegetables and stir.

👉Step 5: Pour the pasta into the vegetables and mix thoroughly.

👉Step 6: Cover the bowl and refrigerate for a minimum of 2 hours before serving.

❓ Expert Tips

🔸Don’t overcook the pasta, or the salad will become soggy.

🔸The secret to a non-watery salad. My number one tip for this salad is to scoop the seeds out of your cucumber before chopping it. It takes an extra minute, but it’s the secret to preventing a watery salad, especially if you’re making it ahead of time!

🔸Add in your favorite vegetables, herbs, or ingredients. Black olives, mushrooms, chopped cheddar cheese, or oregano are all great ideas.

🔸Try to keep the veggies chopped to a similar size. This will make it easier to eat.

🔸Add some salt to the pasta when boiling.

🔸Let those flavors mingle. I know it’s tempting to eat right away, but that 2-hour chill time in the fridge is absolutely essential! It lets the pasta and veggies soak up all the delicious flavors from the fresh dressing, making the finished salad taste so much better.

❓ Recipe FAQ

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