Get ready to fall in love with the bright, zesty flavors of Lemon Herb Mediterranean Pasta Salad. This is not your average pasta salad—it’s a celebration of tender pasta, crisp vegetables, briny olives, creamy feta, and a fresh lemon-herb dressing that brings every bite to life. Easy to toss together and absolutely packed with color and Mediterranean sunshine, it’s the kind of dish that easily steals the show at any picnic, potluck, or summer table.
Ingredients You’ll Need
What makes Lemon Herb Mediterranean Pasta Salad so irresistible? It all comes down to its simple, quality ingredients. Each one has its special role, adding either crunch, tang, creaminess, or bursts of herby freshness that together create the perfect balance.
- Pasta (rotini or fusilli): Spiraled shapes are best because they catch all the dressing and bits of veggie in every bite.
- Cherry tomatoes: Sweet, juicy, and bursting with color—tomatoes add a lovely freshness.
- Cucumber: For a hydrating, crunchy bite that lightens up the whole salad.
- Red onion: Sliced thin for just the right amount of sharpness and a pop of purple.
- Kalamata olives: These rich, briny gems are essential for that distinct Mediterranean flair.
- Feta cheese: Crumbled feta adds creamy, tangy pockets throughout the salad.
- Fresh parsley: Brings a grassy, herby brightness that balances the other flavors.
- Fresh dill: Offers a subtle anise flavor that really takes the dish to the next level.
- Extra virgin olive oil: A high-quality olive oil smooths and enriches the dressing.
- Lemon juice: Freshly squeezed for a punchy, vibrant kick that lifts all the flavors.
- Lemon zest: Adds even more citrus aroma and zing—don’t skip it!
- Garlic: A couple of minced cloves brings savory depth to the dressing.
- Dried oregano: Stands up well to the bold Mediterranean flavors with its earthy, aromatic warmth.
- Salt and black pepper: Essential finishing touches that tie everything together.
How to Make Lemon Herb Mediterranean Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your rotini or fusilli according to the package directions. Aim for just al dente—overcooked pasta won’t hold up as nicely. Once done, drain and rinse under cold water to immediately stop the cooking and ensure perfectly chilled, non-sticky noodles for your Lemon Herb Mediterranean Pasta Salad.
Step 2: Chop and Prep the Fresh Ingredients
While the pasta cools, get your chopping board ready! Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve those gorgeous kalamata olives. This step is where all the colors and textures come into play. Don’t forget to chop the fresh parsley and dill—fresh herbs are what make this salad sing.
Step 3: Make the Lemon Herb Dressing
Grab a small bowl or a mason jar. Whisk (or shake!) together extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, and a big pinch of salt and black pepper. This lemony dressing really wakes up all the other flavors in the Lemon Herb Mediterranean Pasta Salad, so don’t be afraid to taste and tweak the seasoning.
Step 4: Toss Everything Together
In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, onion, olives, feta, parsley, and dill. Pour over your homemade lemon herb dressing, then toss gently until everything is evenly coated. It’s almost impossible to resist sneaking a taste, but let it chill for at least 30 minutes—this step is crucial for melding all those wonderful flavors together.
Step 5: Let it Chill and Serve
After its time in the fridge, your Lemon Herb Mediterranean Pasta Salad is ready for its moment! Give it one last gentle toss, taste for salt and pepper, and serve chilled. If you have time, making it ahead by several hours or even a day will only deepen its flavor.
How to Serve Lemon Herb Mediterranean Pasta Salad
Garnishes
Finish your salad with a shower of extra chopped fresh herbs—parsley and dill look and taste fantastic. A dusting of lemon zest brightens up the bowl, and a bit more crumbled feta on top makes it extra inviting. For visual flair, add a few tomato halves or whole olives right before serving.
Side Dishes
Lemon Herb Mediterranean Pasta Salad shines alongside grilled meats or fish, but it’s equally at home as the main event for a light lunch. Pair it with warm pita bread, hummus, or a crisp green salad for a spread that turns any meal into a vibrant summer feast.
Creative Ways to Present
Serve the salad in a large, shallow platter to show off all the brilliant colors, or use individual jars or bowls for a picnic-ready presentation. For appetizers, spoon it into lettuce cups or endive leaves for adorable, bite-sized starters. No matter how you serve it, this pasta salad is sure to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Herb Mediterranean Pasta Salad in an airtight container in the fridge. It will stay fresh for up to three days, and the flavors actually get even better as they mingle. If the salad looks a little dry after sitting, simply drizzle with a touch more olive oil and give it a gentle stir before serving.
Freezing
While you can technically freeze pasta salad, it’s not recommended for this recipe. The fresh vegetables and herbs can become watery and lose their crunch when thawed. This Lemon Herb Mediterranean Pasta Salad is at its brightest and best when enjoyed fresh or within a couple days of making.
Reheating
This salad is meant to be enjoyed cold or at room temperature, making it perfect for easy meal prep and outdoor gatherings. There’s no need to heat it, but if you want to take the chill off, let it sit out for 10–15 minutes before serving to bring out its flavors even more.
FAQs
Can I use a different type Side Dish
Absolutely! Short, sturdy shapes like penne, farfalle, or shells work well in this Lemon Herb Mediterranean Pasta Salad. Just avoid delicate or long noodles, so your salad stays satisfying and easy to eat.
What if I don’t have fresh herbs?
You can use dried herbs in a pinch, but be sure to use about half the amount since dried herbs are more concentrated. The flavor will be slightly different, but still delicious!
How can I make this pasta salad vegan?
Simple—just leave out the feta or swap it for your favorite plant-based cheese. The rest of the ingredients in the Lemon Herb Mediterranean Pasta Salad are completely vegan-friendly.
Can I add protein to make it a main dish?
Definitely! Grilled chicken, shrimp, or even chickpeas are fantastic additions that turn this salad into a hearty, well-rounded meal. Just toss them in with the rest of the ingredients before adding the dressing.
What’s the best way to transport this salad for a picnic?
Lemon Herb Mediterranean Pasta Salad travels like a dream! Just pack it in a sealed container, keep it chilled in a cooler, and bring along the garnishes to sprinkle on fresh right before serving.
Final Thoughts
If you’re looking for a vibrant, crowd-pleasing dish that’s easy to make and bursting with fresh Mediterranean spirit, you can’t go wrong with Lemon Herb Mediterranean Pasta Salad. I hope this recipe becomes a new staple at your table—give it a try, and let the sunshine flavors speak for themselves!
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Lemon Herb Mediterranean Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Lemon Herb Mediterranean Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. Tangy lemon, fragrant herbs, and crisp vegetables combine with pasta for a satisfying and easy-to-make salad.
Ingredients
Pasta Salad:
- 12 oz rotini or fusilli pasta, cooked and cooled
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ¾ cup kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Dressing:
- â…“ cup extra virgin olive oil
- juice of 2 lemons
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package directions, then drain and rinse under cold water to stop the cooking process.
- Prepare the Salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, parsley, and dill.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper until well combined.
- Combine and Chill: Pour the dressing over the pasta salad and toss gently to coat everything evenly. Chill in the refrigerator for at least 30 minutes before serving.
- Adjust Seasoning: Taste and adjust seasoning if needed before serving.
Notes
- For extra protein, add grilled chicken or chickpeas.
- You can substitute fresh herbs with dried, but reduce the quantity by half.
- This salad can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 510mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
