Mediterranean Pasta Salad for a Crowd
Perfect for potlucks, parties, or large gatherings, this Mediterranean Pasta Salad for a Crowd is a vibrant and flavorful dish that highlights the fresh, bold flavors of the Mediterranean. Tender rotini pasta is tossed with juicy cherry tomatoes, crisp cucumbers, bell peppers, zesty red onion, and briny kalamata olives, creating a colorful and satisfying base. A tangy homemade dressing made with extra-virgin olive oil, red wine vinegar, fresh lemon juice, and a medley of spices ties everything together beautifully. Crumbled feta cheese and a generous garnish of fresh parsley add the perfect finishing touches. This easy-to-make, make-ahead pasta salad is not only crowd-pleasing but also refreshingly light—ideal for serving chilled or at room temperature. Ready in just 30 minutes, it’s the ultimate side dish for outdoor barbecues, weeknight dinners, or any festive occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound dry rotini pasta
- 2 cups cherry tomatoes, halved
- 1.5 cups cucumber, diced
- 1 medium red bell pepper, diced
- 0.5 cup red onion, finely chopped
- 0.75 cup kalamata olives, pitted and sliced
- 1.25 cups crumbled feta cheese
- 0.5 cup fresh parsley, chopped
- 0.5 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Set aside.
In a large mixing bowl, combine the cherry tomatoes, diced cucumber, red bell pepper, red onion, and kalamata olives.
In a small bowl or a jar with a lid, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the dressing.
Add the cooked and cooled pasta to the large mixing bowl with the vegetables. Pour the dressing over the pasta and toss well to combine.
Fold in the crumbled feta cheese and chopped fresh parsley. Gently toss until evenly distributed.
Taste and adjust seasoning with more salt or lemon juice if desired.
Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 7776 mg | 338% | |
| Total Carbohydrate | 412.0 g | 150% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 34.8 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1177 mg | 91% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3673 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
