If there’s one thing I know from years of cooking for family and friends, it’s that the right pasta salad can turn a simple gathering into a full-on flavor party. This Mediterranean Pasta Salad is one of those magic recipes with bright veggies, salty olives, creamy cheese, and a tangy dressing that ties it all together. It’s perfect after a long day at work, for potlucks, or when you want an easy meal the whole family will love.
Table of Contents
Why You’ll Love This Mediterranean Pasta Salad
- It comes together fast ideal for busy weeknights or last‑minute plans.
- It’s full of colors, textures, and bold Mediterranean‑style flavors.
- It’s versatile: serve it as a side dish, a light lunch, or even a main if you add some extra protein (like chicken or chickpeas).
- It keeps well in the fridge, so you can make it ahead a godsend for busy days or when you’re prepping meals for the week.
Mediterranean Pasta Salad
Ingredients
Method
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
- Prep and slice all veggies, cube the cheese and salami, and chop basil. Add everything to a large mixing bowl.
- In a small bowl or jar, whisk together all dressing ingredients until smooth and emulsified. Taste and adjust seasoning.
- Add cooled pasta to the bowl with the other ingredients. Pour over dressing and toss well to coat evenly.
- Cover and chill for at least 30 minutes before serving to let flavors meld. Stir before serving.
Notes
Ingredients
Here’s what you’ll need:
For the Salad
- Rotini pasta is spiral-shaped so every twist grabs dressing
- Cherry or grape tomatoes, halved
- Persian cucumbers, thinly sliced
- Kalamata olives, pitted and sliced or halved
- Sliced pepperoncini (for a tangy, slightly spicy bite)
- Sun-dried tomatoes (in oil), drained and chopped
- Orange bell pepper, thinly sliced
- Red bell pepper, thinly sliced
- Red onion, thinly sliced
- Beef salami, cubed (for a savory, filling touch)
- Smoked Gouda cheese, cubed (for creamy, smoky richness)
- Fresh basil, chopped (for a fresh, herby finish)
For the Dressing
- Extra‑virgin olive oil
- Fresh lemon juice
- Kalamata olive brine or red wine vinegar, your pick for that salty tang
- Lemon zest
- Honey (just a touch, to round out the acidity)
- Sea salt
- Freshly ground black pepper
- Dried Italian herbs (like oregano, thyme, basil)
- Dijon mustard helps emulsify the dressing and adds a little zip
- Sumac for a bright, lemony spice note
- Smoked paprika for warmth and a subtle smoky edge
How to Make It Step by Step
- Cook the pasta.
Bring a large pot of salted water to a boil. Add the rotini and cook until tender but still slightly firm. Drain, then rinse under cold water to stop cooking this helps keep the pasta from getting mushy and ensures it stays nice and springy in the salad. - Prep the veggies and mix‑ins.
While the pasta cooks, halve the tomatoes, thinly slice the cucumbers, bell peppers, onion, and pepperoncini. Chop the sun-dried tomatoes (if needed), cube the salami and smoked Gouda, and chop the basil. Combine everything in a large bowl. - Whisk the dressing.
In a separate bowl (or small jar), whisk together olive oil, lemon juice, olive brine or vinegar, lemon zest, honey, sea salt, pepper, dried herbs, Dijon mustard, sumac, and smoked paprika. Taste and adjust: add a bit more salt or a splash more lemon if you like a brighter flavor. - Toss it all together.
Add the cooled pasta to the bowl with the veggies, cheese, and salami. Pour the dressing on top, then toss gently but thoroughly so every piece gets a light coating. - Chill.
Cover the salad and let it rest in the fridge for at least 30 minutes that’s when the flavors really begin to meld. If you can wait an hour (or a few), even better, the taste deepens. - Serve.
Bring it out straight from the fridge for a refreshing cold pasta salad, or let it sit at room temp for 10–15 minutes if you prefer more mellow flavors.
Cooking Tips (from My Grandma’s Kitchen )
- Don’t skip rinsing the pasta with cold water it cools the pasta quickly and keeps the texture just right.
- If you want this salad to stay extra bright and crisp, chop the veggies just before tossing. But if you’re prepping ahead for a potluck, prep the veggies and store the chopped parts separately until you toss.
- Love a little extra zip? Add a pinch of crushed red pepper flakes.
- Want to make it vegetarian? Swap the salami for chickpeas (they add protein and a nice texture) or cubed marinated tofu.
- For make-ahead convenience, keep the dressing separate until an hour before serving so nothing gets soggy.
A Little Story from My Kitchen
This pasta salad became a staple around my house back when I was in college and babysitting I needed something quick, filling, and crowd‑pleasing to feed hungry teenage kids after practices. I’d toss together whatever veggies I had, throw in pasta and cheese, drizzle the dressing, and bam everyone devoured it. Even my most picky-eater friends came back for seconds. Now, I make it for summer BBQs or when I want a meal that feels special but doesn’t leave me doing dishes for hours.
FAQs
Can I substitute the rotini with a different pasta shape?
Absolutely. Penne, farfalle, or bow‑tie pasta all work well just pick a shape that can hold onto dressing.
What if I don’t have smoked Gouda or don’t like salami?
No problem! Swap Gouda for mozzarella or feta. Skip the salami, or swap it for grilled chicken, chickpeas, or marinated tofu for a vegetarian twist.
How long will leftovers stay good?
Stored in an airtight container, it should last about 3–4 days in the fridge. The flavors deepen over time, though the veggies might soften slightly.
Can I make the dressing ahead of time?
Yes! Whisk it up and store in a sealed jar in the fridge for up to 5 days. Just give it a good shake before using.
Why This Mediterranean Pasta Salad Will Be Your Go-To
If you’re looking for a pasta salad that’s colorful, satisfying, and full of flavor — without fussy steps or hours of prep this recipe delivers. It’s perfect for busy nights when you want something fast, for potlucks when you want a crowd-pleaser, or for lunch meal-prep when you’re trying to eat smarter and tastier. The mix of crunchy veggies, salty-briny olives, smoky cheese, and bright dressing hits all the right notes. I promise, once you make this Mediterranean Pasta Salad, you’ll be reaching for it again and again
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