Introduction
On a warm summer day, Lina Vexley found herself reminiscing about family picnics filled with laughter and the aroma of fresh herbs. Wanting to recreate those simple joys, she decided to craft her own cold pasta salad recipe—colorful, refreshing, and full of Mediterranean charm. As she chopped tomatoes and whisked olive oil with lemon juice, she realized that this dish wasn’t just about food; it was about connection. A bowl of chilled pasta salad became her go-to for easy gatherings, potlucks, or quiet afternoons, symbolizing comfort, health, and the simple beauty of shared meals.
Mediterranean Cold Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Salad Spoon
Ingredients
Salad Base
- 12 oz pasta rotini or bow-tie
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1 cup bell pepper diced (any color)
- ½ cup black olives pitted and halved
- ½ cup feta cheese crumbled
Lemon Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey optional for balance
- 1 clove garlic minced
- 1 tsp dried oregano
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, bell pepper, olives, and feta cheese.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Garnish with fresh basil leaves before serving. Serve chilled and enjoy!
Notes
Nutrition
How to Make the Recipe
To make Lina Vexley’s Mediterranean cold pasta salad, start by cooking the pasta in salted water until al dente, following the package instructions. Once done, drain and rinse it under cold water to stop the cooking process and keep the pasta firm. In a large mixing bowl, combine the cooked pasta with halved cherry tomatoes, sliced cucumbers, diced bell peppers, black olives, and crumbled feta cheese. These vibrant ingredients not only add color but also a mix of sweet, tangy, and salty flavors.
Next, prepare the lemon dressing. In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, dried oregano, and a touch of honey if you prefer a milder acidity. Season the mixture with salt and pepper to taste. Pour the dressing over the pasta and vegetables, then toss gently with a salad spoon until everything is evenly coated. Be careful not to crush the pasta or the softer vegetables.
Once mixed, cover the bowl with plastic wrap and refrigerate for at least an hour to let the flavors meld beautifully. Before serving, give the salad a gentle stir and garnish with fresh basil leaves. This dish is wonderfully versatile—serve it as a light lunch, side dish for barbecues, or part of a picnic spread. It’s simple, nutritious, and bursting with Mediterranean freshness.
Conclusion
A cold pasta salad is the epitome of effortless elegance in summer dining. Lina Vexley’s version brings together crisp vegetables, tangy feta, and a lemony dressing that refreshes every bite. It’s proof that healthy can be delicious and satisfying. Perfect for outdoor gatherings or quick weekday meals, this recipe embodies the balance of flavor and simplicity—making it a staple for anyone who loves bright, wholesome food that brings people together.