Can I make this pasta salad in advance?

Yes! You can prep all the components and store them separately—the pasta, veggies, feta, and dressing. Toss together just before serving for best texture and fresh flavor.

What can I use instead of penne pasta?

Any short pasta works beautifully! Rotini, fusilli, farfalle, or even macaroni. Just pick a shape that holds dressing well and has a bit of bite.

Is there a good substitution for kalamata olives?

Of course. If kalamatas are too bold or you can’t find them, use black olives, green olives, or skip them if you’re not a fan of brininess. The salad is still delicious!

How do I keep the avocado from browning?

Add avocado right before tossing the salad and serving. The lemon juice in the dressing helps prevent browning, but for the freshest look and taste, add it at the last minute.

Lemon Herb Mediterranean Pasta Salad Recipe

Name: Lemon Herb Mediterranean Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 12 ounces penne pasta, dried; 1/3 cup olive oil; 2 tablespoons fresh squeezed lemon juice; 2 tablespoons red wine vinegar; 2 tablespoons water; 2 tablespoons fresh parsley, finely chopped; 2 teaspoons garlic, minced; 2 teaspoons dried oregano, minced; 1 teaspoon dried basil; 1/2 teaspoon salt; 1 pinch cracked pepper, to taste; 4 cups Romaine or cos lettuce leaves, washed and dried; 1 large cucumber, diced; 1 avocado, peeled, pitted, and chopped; 1/2 large red pepper, deseeded and cut into thin strips; 9 ounces grape or cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup pitted kalamata olives, sliced; 1/3 cup sun-dried tomatoes packed in oil, drained; 5-6 tablespoons crumbled feta cheese

Description

A vibrant and refreshing Lemon Herb Mediterranean Pasta Salad featuring penne pasta, crisp lettuce, juicy tomatoes, crunchy cucumbers, savory olives, sun-dried tomatoes, and creamy feta cheese, all tossed in a zesty homemade lemon-herb vinaigrette. Perfect for gatherings, picnics, or as a flavorful make-ahead lunch.

Ingredients

Units Scale

Pasta

12 ounces penne pasta, dried

Lemon Herb Dressing

1/3 cup olive oil
2 tablespoons fresh squeezed lemon juice
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons fresh parsley, finely chopped
2 teaspoons garlic, minced
2 teaspoons dried oregano, minced
1 teaspoon dried basil
1/2 teaspoon salt
1 pinch cracked pepper, to taste

Salad

4 cups Romaine or cos lettuce leaves, washed and dried
1 large cucumber, diced
1 avocado, peeled, pitted, and chopped
1/2 large red pepper, deseeded and cut into thin strips
9 ounces grape or cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives, sliced
1/3 cup sun-dried tomatoes packed in oil, drained
5–6 tablespoons crumbled feta cheese

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Once cooked, drain the pasta in a colander or strainer and rinse it under cold running water to stop the cooking process and cool down the pasta. Transfer the cooled pasta to a large mixing bowl.
Prepare the Lemon Herb Dressing: While the pasta is cooking, prepare the dressing. In a large jug or bowl, whisk together the olive oil, fresh squeezed lemon juice, red wine vinegar, water, finely chopped parsley, minced garlic, dried oregano, dried basil, salt, and a pinch of cracked pepper until well combined.
Assemble the Salad: Add the lettuce, diced cucumber, chopped avocado, thinly sliced red pepper, halved grape or cherry tomatoes, thinly sliced red onion, sliced kalamata olives, drained sun-dried tomatoes, and crumbled feta cheese to the bowl with the pasta.
Toss with Dressing: Drizzle the prepared dressing over the salad ingredients in the bowl. Gently toss everything together until all components are evenly coated with the dressing. Taste and adjust the seasoning with extra salt and pepper, if desired.
Serve: Serve the Mediterranean Pasta Salad immediately, or chill it briefly in the refrigerator before serving for an extra refreshing touch.

Notes

For extra flavor, let the salad sit for 10-15 minutes before serving to allow the flavors to meld.
You can substitute the penne with other short pasta varieties like fusilli or rotini.
To make this salad vegan, omit the feta cheese or replace it with a plant-based alternative.
This salad is perfect for meal prep; store leftovers in an airtight container in the fridge for up to 3 days.
Add grilled chicken, shrimp, or chickpeas for extra protein.

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 270
Sugar: 4g
Sodium: 350mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 6g
Cholesterol: 8mg