This Mediterranean pasta salad is a Greek-inspired mix of tender pasta, briny olives, salty feta, roasted tomatoes, and peppery arugula. Flavorful and filling, it’s the perfect dish for summer.
A Fresh, Easy Summer Pasta Salad
When the weather warms up, I love making fresh and flavorful pasta salads like this Mediterranean pasta salad. It’s inspired by Greek flavors and made with simple, wholesome ingredients making it a nice change from my creamy Italian pasta salad, which uses a mayo-based dressing.
This version is fresh, hearty, and perfect served cold at picnics, potlucks, or for a quick weeknight dinner. I also love making butterfly pasta salad when I’m in the mood for something a little different!
Why I Love This Recipe
- Light and refreshing: No heavy dressing here! Just the juices from the roasted tomatoes and a drizzle of olive oil for an easy salad full of fresh Mediterranean flavor.
- Make-ahead friendly: This Mediterranean salad with arugula and feta actually gets more flavorful as it chills, making it perfect for prepping ahead of time.
Ingredient Notes
- Short pasta: Fusilli, rotini, or farfalle work best. Their twists hold onto the roasted tomato juices and olive oil. Gluten-free pasta works too.
- Grape or cherry tomatoes: Roasting enhances their natural sweetness and adds depth to the salad.
- Fresh arugula: Adds a peppery bite and a pop of color. Baby spinach is a good substitute if you want a milder flavor.
- Feta cheese: Brings creamy, salty contrast. Use vegan feta or omit to keep it dairy-free.
- Black olives: Kalamata or any black olive adds a classic briny touch.
- Celery (optional): Adds crunch. Feel free to leave it out or sub in cucumber.
Garlic, olive oil, salt & pepper: These coat the tomatoes before roasting and become the salad’s built-in dressing.
How to Make Mediterranean Pasta Salad
In a small bowl, mix together the minced garlic, olive oil, salt, and pepper.
Toss the halved tomatoes with this mixture and spread them on a baking sheet. Roast until soft and slightly caramelized.
Meanwhile, cook the pasta in salted boiling water until al dente. Drain and cool.
In a large bowl, combine the arugula, feta, olives, and celery. Add the cooled pasta and roasted tomatoes with any pan juices, then gently toss everything together.
Drizzle in a little extra olive oil if needed.Cover and chill before serving. It’s even better once the flavors have had time to meld.
tips & variations
- Add a lemony kick: A squeeze of lemon or a quick lemon vinaigrette brings brightness. Try the lemon dressing from my Mediterranean chickpea salad for extra flavor.
- Boost the protein: Add chickpeas, grilled chicken, salmon, pepperoni, or chopped salami to make it more filling.
- Switch up the mix-ins: Not into olives? Use roasted red peppers, artichoke hearts, or sun-dried tomatoes. Pickled onions are great too.
- Toss in fresh herbs: Parsley, basil, or oregano add fresh flavor.
- Try a new dressing: Swap in the balsamic-style dressing from my arugula salad for something bolder.
- Use it warm or cold: While this salad is delicious chilled, you can serve it slightly warm too, just like my warm fresh basil and tomato pasta salad.
More Pasta Salad Recipes
An easy summer Mediterranean pasta salad is served. Buon Appetito!
- 3-4 cups pasta (short) (cooked al dente and cooled)
- 20 grape or cherry tomatoes (sliced in half)
- 1 cup fresh arugula
- 4-5 ounces feta cheese (crumbled)
- ½ – ¾ cup black olives (sliced)
- 1 stalk celery (chopped)
DRIZZLE FOR TOMATOES
- 1 clove garlic (minced) (minced)
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 1-2 dashes black pepper
DRIZZLE FOR TOMATOES
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In a small bowl combine well, the minced garlic, olive oil, salt and pepper.
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Place halved tomatoes on cookie sheet and drizzle with the olive oil mixture. Bake for approximately 15 minutes.
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In boiling salted water cook pasta al dente. Drain and cool for about 10 minutes.
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In a large bowl add arugula, feta cheese, olives and celery and combine, then add the roasted tomatoes and pasta, gently combine add an extra tablespoon or two of olive oil if needed. Cover with plastic and refrigerate for approximately 20 minutes before serving. Enjoy.
How to store the Mediterranean pasta salad
Store leftovers in an airtight container in the fridge for up to 3 days. If it seems a bit dry after chilling, just add a drizzle of olive oil and toss to refresh.
Calories: 354kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 483mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 20.7mg | Calcium: 171mg | Iron: 1.5mg
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 3 days. If it seems a bit dry after chilling, just add a drizzle of olive oil and toss to refresh.
Yes! It’s actually more flavorful after it chills. You can prep it several hours in advance or even the day before. For best texture, wait to add the arugula until about 20 minutes before serving.
This salad works well as a light main dish or a side. Serve it with grilled meats, sandwiches, or other summer favorites. It also pairs nicely with crusty bread or a simple soup for a more complete meal.
No worries, this pasta salad recipe is very forgiving! Swap arugula for spinach, use whatever short pasta you have, and substitute olives with roasted red peppers or artichokes. You can also switch the cheese, try Parmesan, mozzarella balls, or goat cheese.
Updated from July 4, 2018.
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