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Mediterranean Pasta Salad served in a bowl
4.67 from 6 votes

Mediterranean Pasta Salad

Prep Time10 mins
Cook Time10 mins
Course: Salad
Servings: 8
Author: Ayeh
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  • 500 g short pasta (I’ve used Fusilli)
  • 500 g cherry tomatoes
  • 180 g kalamata pitted olives
  • 1 red onion
  • 2 bunches parsley leaves chopped finely
  • 50 g feta cheese


  • 1 lemon squeezed
  • cup extra virgin olive oil
  • Salt and pepper to taste


  • Dice onion into small cubes
  • Slice cherry tomatoes along with kalamata olives into halves.
  • Boil pasta to al dente in heavily salted water (refer to instructions on packet for the timing). Note don't overcook the pasta as it will become mushy.
  • While the pasta is cooking, pour dressing ingredients into a large bowl and whisk until combined. Reemember not to add too much salt as the olives and feta are quite salty.
  • Add half of the chopped parsley to the dressing
  • Once pasta is cooked, strain and add straight to the big bowl with the dressing while its still hot. Mix well so the dressing coats all the pasta.
  • Let stand for 5-10 minutes until it has cooled, then add all ingredients except for the feta. Mix until all well combined.
  • Crumble over the feta upon serving alongside your favourite protein or enjoy on it’s own.  This salad also works great as a side dish for a barbeque or picnic salad