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Best Kid-Approved Mediterranean Pasta Salad Recipe

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A quick and easy Mediterranean pasta salad with feta, kalamata olives, and a zesty lemon-oregano dressing that even picky eaters will love. Perfect for busy weeknights, lunchboxes, and potlucks.

Ingredients

Scale
  • 12 ounces (340 grams) rotini pasta
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium English cucumber, diced (about 1 cup)
  • ½ cup (70 grams) kalamata olives, halved
  • ¾ cup (110 grams) feta cheese, crumbled
  • ¼ cup (30 grams) red onion, finely diced
  • ¼ cup (15 grams) fresh parsley, chopped
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) fresh lemon juice
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • Pinch of sugar (about ⅛ teaspoon)

Instructions

  1. Cook the pasta: Fill a large pot with 4 quarts (3.8 liters) of water and add 1 tablespoon of salt. Bring to a rolling boil over high heat. Add the rotini and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally. Drain in a colander and rinse under cold running water for about 30 seconds. Shake well to remove excess water.
  2. Prep the vegetables: While the pasta cooks, wash and dry the cherry tomatoes, cucumber, and parsley. Halve the cherry tomatoes and place them in a large mixing bowl. Dice the cucumber into small, bite-sized cubes (about ½ inch). Finely dice the red onion and soak it in a small bowl of cold water for 10 minutes to mellow the bite.
  3. Make the dressing: In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, black pepper, and a pinch of sugar. Whisk vigorously until emulsified and slightly thickened, or shake in a jar for about 20 seconds. Taste and adjust salt or lemon juice as needed.
  4. Assemble the salad: To the bowl with the tomatoes, add the cooled pasta, diced cucumber, halved kalamata olives, and drained red onion. Pour the dressing over the top and toss gently with a wooden spoon or silicone spatula until evenly coated. Add the crumbled feta and fresh parsley, then toss once more gently.
  5. Rest and serve: Let the pasta salad rest at room temperature for at least 10 minutes before serving. Serve slightly chilled or at room temperature. For meal prep, cover and refrigerate for up to 3 days.

Notes

For best results, use a block of feta in brine (not pre-crumbled) and rinse the pasta with cold water to stop cooking. Let the salad rest for 10-15 minutes before serving to allow flavors to meld. If making ahead, reserve a few tablespoons of dressing to toss in just before serving. The salad tastes even better the next day.

Nutrition

Keywords: Mediterranean pasta salad, kid-friendly pasta salad, easy pasta salad, summer pasta salad, feta pasta salad, quick pasta salad

Find it online: https://tablemira.com/best-kid-approved-mediterranean-pasta-salad-recipe/