This Mediterranean pasta salad is bright, fresh and packed with chickpeas, feta, olives and crisp vegetables tossed in a lemony olive oil vinaigrette. It’s an easy vegetarian salad that works beautifully for meal prep, picnics, BBQs or a light summer dinner.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Mediterranean Salad Recipes
At A Glance
- ⏱ Ready In: 30 minutes (+ chilling)
- 🍽 Serves: 6-8
- 🌱 Diet: Vegetarian, Mediterranean-style
- 💪 Nutrition Highlights: High in fiber, plant-based protein from chickpeas, and healthy fats from olive oil
- 🫑 Main Ingredients: Bowtie pasta, chickpeas, feta, olives, artichokes, sun-dried tomatoes, cucumber 🍋
- 🍋 Flavor Profile: Bright, briny, lemony, herby with creamy feta and pops of Mediterranean acidity
- 🧊 Meal-Prep Friendly: Keeps well for 3–4 days in the fridge and tastes even better the next day
- 🥗 Best Served With: Grilled meat, chicken or vegetables, lamb skewers, crispy chorizo, halloumi, or warm flatbread
This healthy Mediterranean pasta salad is the kind of salad that feels like summer in a bowl. It’s bright, briny, juicy, and full of texture — tender bowtie (farfalle) pasta, creamy chickpeas, salty feta, marinated artichokes, olives, and sweet fire-roasted peppers all tossed in a garlicky lemon-oregano vinaigrette.
I love this one because it doesn’t rely on heavy dressing. Instead, the flavor comes from layering — a little oil from the sun-dried tomatoes, a splash of red wine vinegar, lemon zest for brightness, and just enough honey to round it all out.
It’s naturally vegetarian, high in fiber from chickpeas and vegetables, and surprisingly filling. It holds up beautifully in the fridge, which makes it ideal for meal prep or entertaining.
Compared to creamy pasta salads, this one feels lighter and more vibrant — but still satisfying enough to stand on its own as a main dish.
👩🍳 You might also like these pasta salads:
⭐️ Chicken Pasta Salad
🐟 Tuna And Pasta Salad
💪 High-Protein Pasta Salad
🌽 Elote Pasta Salad
🥓 Chicken Bacon Ranch Pasta Salad
🍝 Cold Spaghetti Pasta Salad
👉 More Pasta Salad Ideas
What You’ll Need
Here is what you’ll need for this Mediterranean pasta salad recipe. Find the full measurements in the recipe card below.
Pasta
- Farfalle (bowtie) pasta – Perfect for catching vinaigrette without feeling heavy.
- Chickpeas – Plant-based protein and fiber make it filling.
- Feta cheese – Creamy, salty contrast to the bright dressing.
- Cherry tomatoes – Juicy sweetness.
- Cucumber – Fresh crunch.
- Red onion – Sharp bite (soak briefly if you prefer milder).
- Marinated artichoke hearts – Tangy and tender.
- Fire-roasted red peppers – Sweet and smoky.
- Sun-dried tomatoes – Deep, concentrated flavor; semi-dried tomatoes are also great.
- Olives (Sicilian green, Kalamata, or mixed) – Briny punch.
- Optional: fresh parsley or dill for garnish, if you have it.
Mediterranean Vinaigrette
- Extra virgin olive oil – Base of the dressing.
- Red wine vinegar – Bright acidity.
- Lemon juice + zest – Freshness.
- Garlic (grated) – Subtle sharpness.
- Italian herbs or dried oregano – for that classic Mediterranean flavor.
- Dijon mustard – Light body and balance.
- Honey – Just enough to soften the acidity.
- Salt & black pepper – Season to taste.
- Chili flakes – optional, but adds the tiniest amount of heat.
How To Make Mediterranean Pasta Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this pasta salad.
- Cook bowtie pasta in well-salted water until al dente. Drain and cool.
- Whisk together olive oil, vinegar, lemon juice, zest, garlic, Dijon, honey, dried herbs, salt, and pepper (and chili flakes, if using).
- Toss cooled pasta with chickpeas and all chopped vegetables.
- Pour over dressing and mix until evenly coated.
- Fold through feta last to keep it chunky.
- Chill at least 30 minutes before serving.
- Taste and adjust seasoning before serving.
Watch The Video
Recipe Tips
- Use some of the oil from the sun-dried tomatoes or artichokes in the dressing for extra flavor.
- Under-salt at first. Olives and feta are salty — adjust at the end.
- Make ahead: Best made 2–24 hours in advance.
- Storage: Keeps 3–4 days in the fridge. Stir and refresh with a squeeze of lemon before serving.
- Want more protein? Add grilled chicken or white beans.
- Extra crunch: Toasted pine nuts or almonds work beautifully here.
- Gluten-free option: Use gluten-free pasta.
- This Mediterranean pasta salad is easy to customise: add grilled chicken, swap chickpeas for white beans, use orzo pasta for a slightly lighter texture, add fresh herbs like parsley, basil, or dill.
Serving Suggestions
Serve this Mediterranean pasta salad chilled or at cool room temperature. It’s perfect alongside grilled meat, chicken, or vegetables, with crispy chorizo or halloumi, lamb skewers, or simply with warm flatbread. It also works beautifully as a light vegetarian main dish.
You can try it with another dressing for a slightly different flavor profile, such as my tahini lemon dressing, Pomegranate salad dressing, or a simpler Dijon mustard lemon dressing.
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Video
Ingredients
Pasta & Base
- 10 oz bowtie (farfalle) pasta 280 grams
- 1 can chickpeas 15 oz / 425 grams, drained and rinsed
- 1 cup cherry tomatoes, halved 150 -160 grams
- 1 cup diced cucumber, 1 medium cucumber 130 grams
- 2/3 cup chopped fire-roasted red peppers 100 grams
- 2/3 cup marinated artichoke hearts, chopped 100 grams
- ⅓ cup sun-dried tomatoes, chopped 50 grams
- ⅓ cup olives, sliced 50 grams
- ¼ cup thinly sliced red onion 40 grams
- ¾ cup crumbled feta cheese 100 grams
Mediterranean Vinaigrette
- ¼ cup extra virgin olive oil 50 ml
- 2 tablespoons red wine vinegar 30 ml
- 2 tablespoons fresh lemon juice 30 ml
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove finely grated
- 1 teaspoon dried oregano or Italian herbs
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes optional
Instructions
- Bring a large pot of water to a boil. Salt generously. Cook pasta until al dente according to package directions. Don’t overcook the pasta as it needs a little firm to bite. Drain and rinse briefly with cool water. Let cool completely.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, zest, Dijon mustard, honey, garlic, oregano, salt, pepper and chili until emulsified.
- In a large mixing bowl, combine cooled pasta, chickpeas, tomatoes, cucumber, roasted peppers, artichokes, sun-dried tomatoes, olives, and red onion.
- Pour dressing over the salad and toss until well coated.
- Gently fold in feta.
- Chill for at least 30 minutes before serving.
- Taste and adjust seasoning with extra salt, pepper or lemon juice if needed. Garnish with fresh dill and/or parsley.
Notes
- Can I make Mediterranean pasta salad ahead of time? Yes. This salad actually improves after a few hours in the fridge as the dressing soaks into the pasta and vegetables. Make it up to 24 hours ahead for the best flavor.
- How long does Mediterranean pasta salad last? Stored in an airtight container in the fridge, it keeps well for 3–4 days. Refresh with a squeeze of lemon or a drizzle of olive oil before serving.
- Can I make this pasta salad vegan? Yes. Omit the feta or use a plant-based feta alternative. Swap the honey in the dressing for maple syrup or agave.
- Can I add protein? Grilled chorizo, chicken, shrimp, or white beans work beautifully.
- Why rinse the pasta briefly? Just to stop cooking — don’t over-rinse or you’ll wash away flavor.
- What pasta works best? Short pasta shapes that hold dressing work best, such as: farfalle (bowtie), Rotini, Fusilli, Penne.
- Use some of the oil from the sun-dried tomatoes or artichokes in the dressing for extra flavor.
- Under-salt at first. Olives and feta are salty — adjust at the end.
- Want more protein? Add grilled chicken or white beans.
- Extra crunch: Toasted pine nuts or almonds work beautifully here.
- Gluten-free option: Use gluten-free pasta.
- This Mediterranean pasta salad is easy to customize: add grilled chicken, swap chickpeas for white beans, use orzo pasta for a slightly lighter texture, and add fresh herbs like parsley, basil, or dill.
Nutrition
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