Vegetarian Mediterranean Pasta Salad with Feta and Olives
A refreshing cold pasta salad combining tender rotini, creamy feta, briny olives, and crisp vegetables tossed in a bright lemon-oregano dressing. This mediterranean-inspired pasta (vegetarian) ready in about 25 minutes pairs rotini pasta, cherry tomatoes, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz rotini pasta
- 1 cup, halved cherry tomatoes
- 1 medium, diced cucumber
- 1/2 cup, pitted and sliced kalamata olives
- 1/2 cup, crumbled feta cheese
- 1/4 small, finely diced red onion
- 1/4 cup, chopped fresh parsley
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1, minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water until cool. Set aside.
- Step 2: In a large mixing bowl, combine 1 cup halved cherry tomatoes, 1 diced medium cucumber, 1/2 cup sliced kalamata olives, 1/2 cup crumbled feta cheese, 1/4 diced small red onion, and 1/4 cup chopped fresh parsley.
- Step 3: In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Step 4: Add the cooled pasta to the large bowl with vegetables and pour the dressing over. Toss gently until everything is evenly coated.
- Step 5: Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld before serving or packing for lunch.
Frequently asked questions
How long does Vegetarian Mediterranean Pasta Salad with Feta and Olives take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Mediterranean Pasta Salad with Feta and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rotini pasta from drying out.
Can I substitute ingredients in Vegetarian Mediterranean Pasta Salad with Feta and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Mediterranean Pasta Salad with Feta and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Mediterranean Pasta Salad with Feta and Olives vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
