Mediterranean Pasta Salad Recipe

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This Mediterranean pasta salad is one of my go-tos all summer long — whether I’m packing a picnic, throwing BBQ sides together, or just need a no-fuss, healthy dinner for the family.

Loaded with colorful roasted veggies, tossed in a creamy pesto dressing and sprinkled with tangy feta cheese, this is just as tasty cold from the fridge as it is warm from the pan. Easy to make ahead, endlessly customizable, and kind of hard to stop eating!

A closeup of someone's hands scooping up some Mediterranean pasta salad from a blue-rimmed bowl with more of the pasta in the background in a Pyrex bowl.

Why you’ll love it

A good pasta salad recipe is a must for all your outdoor dining needs throughout the summer months! This Mediterranean pasta salad never lets me down. Here’s what I think you’ll love:

  • An incredibly delicious mix of flavors and textures. From the generous amount of creamy pesto sauce to crunchy pine nuts, caramelized veggies and tangy feta. No boring pasta salad here!
  • Veggie-packed! Ever had a pasta salad that just felt like… it had too much pasta in it?This Mediterranean-style version is heavy on the colorful roasted vegetables, so you could even make a meal of it if you like!
  • Very simple. The ‘hardest’ part is chopping up all the lovely veggies. Once you’ve done that it’s just a case of roasting them, cooking the pasta and tossing everything together.
  • Super versatile. Serve hot for dinner (maybe add grilled chicken or fish on top?), or hot or cold as a summer side dish. Make it for a party or a picnic, and throw the leftovers into lunch boxes the next day.
  • Great for making ahead. Make it up to a few days ahead, then store it in the fridge until needed – no problem!

“This is a delicious salad. The vegetables have that great grilling flavor. It does take a bit of time but it is well worth the effort. I have taken it to two different parties… and EVERYONE raved about it and asked for the recipe!!!” (Anthony Allen)

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

Birds eye view of raw Mediterranean vegetables including eggplant, mushrooms, chopped peppers and cherry tomatoes.
Collage of images showing pesto with a spoon in a small bowl, and then pine nuts being roasted in a pan.
  • Roasted Mediterranean vegetables: Another great thing about this Mediterranean pasta salad recipe is that you can roast any vegetables you like to add to it. Typically, I go for cubed eggplant, rainbow peppers (typically one red, one yellow or orange, and one green), zucchini, and (always) cherry tomatoes. Sometimes, I also like to add mushrooms.
  • Dried pasta: Feel free to use wholewheat pasta if you prefer. Penne pasta or similar works well, but another shape will work. Good options are ziti, rigatoni, farfalle (bow-ties) or fusilli (spirals).
  • Pesto: I usually use a good quality store bought pesto, to keep the recipe as simple as possible. Readers have reported making an especially delicious version with red pesto. If you prefer to make your own pesto, there is a recipe for homemade pesto in this orzo salad with pesto post.
  • Greek yogurt: This is not essential, but I love the touch of creaminess and tang that it adds.
  • Toasted pine nuts: You can either toast them yourself in a dry pan in just a couple of minutes, or check if your local supermarket has them pre-roasted.
  • Crumbled feta cheese: I think the tangy taste of this cheese goes perfectly with the other ingredients. Any brand will be fine, but I prefer an authentic Greek brand if possible.
  • Fresh mint: I love the bright and refreshing flavor of fresh mint in this pasta salad with roasted vegetables. Fresh parsley or basil could be good alternatives.

How to make Mediterranean pasta salad

Mediterranean pasta salad is very easy to make. It does take 10 minutes or so to chop up all the vegetables, but that’s the ‘hardest’ thing you’ll have to do.

Once you’ve put the oven on, at a fairly high temperature (430°F/220°C), chop all of the vegetables up into even(ish) sized small pieces (1 to 2 cm).

collage of 2 images showing Bell peppers whole and chopped on a marble background

Spread the chopped vegetables out over 2 to 3 sheet pans (baking trays). Except for the tomatoes! They take less time to cook so you can add them around half way through roasting.

Mediterranean vegetables raw on a baking tray ready to be cooked

Give them a generous drizzle of olive oil, and toss thoroughly with your hands or a big spoon. Season with plenty of salt and pepper, then roast for about 15 minutes.

Then add the halved cherry tomatoes to the trays. Continue roasting for another 15 to 20 minutes, or until the vegetables are nicely browned and caramelized in parts.

Roasted vegetables just roasted on a lined baking sheet.

Meanwhile, follow the pasta package instructions (usually 8 to 10 minutes) to cook your pasta. Drain it and transfer it to a large bowl.

Stir in the pesto.

Collage of two images showing a bowl of cooked pasta and the same bowl of pasta with some homemade pesto added on top waiting to be stirred in.

Stir through the Greek yogurt as well (if using), or a little of the reserved pasta cooking water if not to loosen it up.

When the vegetables are ready, add those too and stir the delicious creamy pesto pasta thoroughly.

Collage of 2 images showing pesto and yogurt stirred through penne pasta, and roasted vegeables on top of the pasta in a bowl.

Before serving each portion, scatter the toasted pine nuts, feta, and mint evenly over the top.

How to toast pine nuts: ‘Toast’ on a medium heat in a dry frying pan for a couple of minutes. Shake every now and again until golden brown – but not burnt. Don’t take your eyes off them – they can burn very quickly!

Mediterranean pasta salad in a blue bowl from above on a marble background and with a fork in it

Helen’s Top Tips

  • Be careful not to overcrowd the sheet pans when you’re roasting the veggies. It’s better to space them out evenly over two or even three pans. This way, they’ll roast and caramelize rather than steam.
  • Cook the pasta only until it’s ‘al dente’ or just tender with a little bit of bite.
  • Before draining the pasta, scoop out a cup of the cooking water. Use a little of it to loosen up the pesto pasta if necessary. You may not need to do this if adding a little bit of Greek yogurt (optional!).
  • I recommend scattering over your pine nuts, feta, and mint just before serving – or just before you leave the house if you’re packing it for a work or school lunch.

How to serve

This is no ordinary Mediterranean pasta salad recipe! It’s incredibly versatile since it can be:

  • a tasty, nutritious dinner for 4
  • a prep-ahead dish to serve cold at a party, BBQ or picnic
  • an easy dinner side with meat or fish
  • perfect for lunch boxes the next day!

To make this an even more satisfying dinner, here are some ideas to serve alongside the pasta:

Closeup of the pasta salad in a clear glass container.

Variations

  • Vegetables: Don’t have one of the vegetables I suggest? No worries, just leave it out, or replace with another vegetable such as broccoli, green beans or sweet potato (chopped into small cubes so that it cooks quickly).
  • I would not suggest leaving out the tomatoes, but feel free to replace fresh with sundried tomatoes if that’s all you have.
  • Pesto: How about replacing the regular pesto with sundried tomato pesto instead? The recipe would also work with the pea sauce in this green pea pasta recipe. It’s similar to pesto, but made with frozen peas!
  • Pine nuts: You can add a different nut such as walnuts, pecans or pistachios instead of pine nuts if you prefer.
  • Feta cheese: Try the dish with goat cheese, ricotta, mozzarella or parmesan instead of feta if you like.
  • Special diet requirement? Use gluten free or whole wheat pasta, or pesto without cheese or nuts, and egg-free pasta to make the salad vegan (also skip the yogurt, replacing with pasta cooking water).

Recipe FAQs

How far ahead can you make this?

Chill quickly after making, then transfer to airtight containers. You can store this pesto pasta with vegetables in the fridge for up to 5 days, although it will taste best eaten within the first 3 days.

Can you freeze Mediterranean pasta salad?

Yes, you can freeze it in an airtight freezer safe container for up to 2 months. Bear in mind that there might be a slight change in texture once it’s defrosted and reheated. Overall, it’s best to enjoy the pasta salad when first cooked or after chilling in the fridge.

How do you reheat it?

Reheat covered and with an extra drizzle of water either in the microwave for a few minutes, or on the stove. Heat gently until piping hot again. Alternatively, enjoy leftovers cold, as previously mentioned.

More ‘hot or cold’ pasta dishes

Or see all easy pasta dishes.

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A closeup of someone's hands scooping up some penne pesto pasta with colorful vegetables from a blue-rimmed bowl with more of the pasta in the background in a Pyrex bowl.
5 from 10 votes

Mediterranean Pasta Salad Recipe

If you’re looking for a pasta that can be enjoyed either hot as an easy, healthy dinner or cold as a pasta salad, I think you'll love this Mediterranean pasta salad! Stuffed full of colorful roasted vegetables it's really easy to make, and perfect for making ahead for parties, BBQs and lunches!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 (as a main, or 4-6 as a side)

Ingredients 
 

  • 3 peppers, chopped into small pieces 1-2cm (1 green, 1 yellow, 1 red if possible)
  • 1 zucchini, sliced and then quartered
  • 1 eggplant, chopped into small cubes, 1-2cm
  • 7 ounces mushrooms, chopped into small pieces 1-2 cm (around 4 medium mushrooms)
  • 9 ounces cherry tomatoes, halved
  • olive oil, for cooking
  • 10.5 ounces penne pasta, dried
  • cup pesto, good quality store-bought or homemade
  • 4 tablespoons Greek yogurt, optional – for a little creaminess!

For sprinkling (optional but highly recommended)

  • ¼ cup toasted pine nuts, (buy pre-toasted, or lightly toast in a dry frying pan, shaking every now and again)
  • 2.5 ounces crumbled feta cheese, or to taste
  • ¼ cup fresh mint, or to taste

Instructions 

  • Preheat the oven to 430F / 220C.
  • Line 2 to 3 large baking trays with baking paper and scatter all of the vegetables except the tomatoes over the baking trays in a single layer.
    3 peppers, 1 zucchini, 1 eggplant, 7 ounces mushrooms
  • Drizzle with a little olive oil, then toss well with your hands. Sprinkle with plenty of salt and pepper, then roast for 15 minutes.
    olive oil
  • Add the tomatoes to the tray. Roast for another 15 to 20 minutes until slightly browned and caramelised. 
    9 ounces cherry tomatoes
  • Meanwhile, cook the pasta according to the package instructions (8 to 10 minutes).
    10.5 ounces penne pasta
  • Drain the pasta and add it to a large bowl. Add in the vegetables and stir through the pesto and yogurt (if using). 
    ⅔ cup pesto, 4 tablespoons Greek yogurt
  • Sprinkle with the pine nuts, feta and mint just before serving. 
    ¼ cup toasted pine nuts, 2.5 ounces crumbled feta cheese, ¼ cup fresh mint

Notes

Pesto: I usually use a good quality supermarket pesto for quickness, but by all means make your own if you prefer. There’s a recipe for pesto in this post for pesto orzo salad. This is the best option if you’d like to skip the nuts in the pesto, in case of an allergy or if you’re making for a party or school lunch boxes, for instance.
Pasta: I prefer penne for this vegetable pesto pasta, but use another type of pasta if you like e.g. bow ties, casareccia or even macaroni.
Serving: Serve cold as a summer side dish or to take to a party, BBQ or picnic. Serve hot or cold as an easy midweek meal. 
Serve on the side with chicken, salmon (or other fish) if you like.
Replace the pasta with quinoa, brown rice or couscous for a twist on the pasta version.
Toasting the pine nuts: If you buy untoasted pine nuts, simply roast for a few minutes in a dry frying pan. Shake every now and again. Be careful to keep a close eye on them – they burn easily once they start to toast!
Storage: This pasta salad keeps really well in the fridge for up to 5 days, although it’s best eaten in the first 3 days. Simply store in an airtight container in the fridge or well covered in the bowl you made it in.
Scatter over your pine nuts, feta, and mint just before serving, or just before you leave the house if you’re packing it for a work or school lunch.
Servings: Serves 3 – 4 as a lunch or 4 – 6 as a smaller side.

Nutrition

Calories: 581kcal, Carbohydrates: 78g, Protein: 19g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Cholesterol: 4mg, Sodium: 416mg, Potassium: 1097mg, Fiber: 10g, Sugar: 14g, Vitamin A: 1722IU, Vitamin C: 100mg, Calcium: 143mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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5 from 10 votes (1 rating without comment)

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Recipe Rating




28 Comments

  1. 5 stars
    Thanks Helen, love this recipe.
    I also wanted to tell you how much I enjoyed the What to make in June list.
    Working my way through it!
    As well, living in Vancouver Canada having never been to Australia I love to read your comments on the surrounding nature and wildlife. Being an outdoors person myself I’m thrilled to know someone else all the way down under, that notices and appreciates their surroundings and loves to share it! Keep it up, great!

    1. Hello Marianne! Aw, these are such lovely comments to read all the way ‘down under’ on a Thursday morning! On the topic of nature, I just came back from my morning walk and narrowly missed getting a really closeup photo of a kookaburra. I just caught him flying away but it’s quite blurry. I’m so glad that you appreciate my trivial ramblings including the ones about nature – sometimes I worry that I might be boring people so your comments mean a lot. I’m also very happy that you like the pasta salad recipe and the what to make in June email. I was wondering whether to carry on with that so thank you so much for letting me know that you like it. I bet there is amazing nature in Vancouver, too! The closest I ever got to there was a short stay in Seattle many years ago. I hope that you’re enjoying your early summer over there. Best wishes, Helen 🙂

  2. Could buckwheat (cooked) replace the pasta in the Mediterranean Pasta Salad?

    1. Hello Mavis. Yes, why not?! Give it a go – I think that would be delicious too. Try about 1.5 cups of the uncooked buckwheat to replace the pasta. Good luck!

  3. I managed to incinerate my veg’s, but I threw in sundried tomatoes and all the fixings. it was absolutely delicious. I will be trying it again.

    1. That’s happened to me before too Suzanne but I’m so happy to hear it was still delicious. Thanks so much for the feedback! 🙂

    1. Hi Megan! Not a dumb question at all! I usually serve it cool or cold as a pasta salad – so it’s great for lunch boxes, parties, summer sides etc. But there’s nothing wrong with eating it hot if you prefer. I’d still serve it as a side with a protein, but of course it’s up to you. Enjoy!

    2. 5 stars
      Delicious recipe full of veggies .
      Could add black olives and roasted sweet potatoes as well.
      Thank you for the recipe Helen

      1. Yes, definitely! I often add roasted sweet potato when I roast veggies for this or just to have as a side dish. Glad you like the recipe, Sheela! Thank you so much for commenting and rating!

  4. 5 stars
    I absolutely love this recipe!! I replace the regular penne pasta with banza penne or quinoa and it still tastes great!! If I do the quinoa option I will serve it under salmon or grilled chicken. Great for a quick lunch or dinner side!

    1. Hello Rachel! Thank you so much for letting me know! I love the idea of using quinoa instead of pasta. In fact I’m going to try that too. Thank you for the idea!

  5. Wow!!! Im so glad i discovered this!!! I tried it with red pesto and it was delicious! Thank you for your amazing recipe!

    1. Oh yes, it’s extra delicious with red pesto. Thanks so much for the feedback, Kerime!

  6. 5 stars
    i made this yesterday and had it for lunch today. so delicious! left out all the optionals because i’m trying to manage my budget but it was still really good. and i felt really healthy eating all the veggies. just wanted to check if i’m able to keep them for four days in the fridge? as i have plenty of leftovers!

    1. Hi Sarah! I’m so glad you enjoyed this. Yes, there are tons of veggies in, right. Tasty, AND you feel really smug! And yes to keeping it in the fridge for four days. It’ll be fine!! Merry Christmas!

  7. 5 stars
    This is a delicious salad. The vegetables have that great grilling flavor. It does take a bit of time but it is well woth the effort. I have taken it to two different parties this holiday and EVERYONE raved about it and asked for the recipe!!!🙂 Thanks so much for sharing!

    1. Anthony, this message has truly made my day. I’m so glad this was such a rip roaring success and thank you so much for taking the time to let me know. It means a lot!
      Happy Thanksgiving! (I’m assuming you’re in the US!)

  8. 5 stars
    I love this kind of simple, delicious meal that’s LOADED with flavor! We’ll be trying this soon, Helen!

    1. Thanks Marissa! I really hope you do try it. I think it’s right up your street! Happy Thanksgiving to you and your family!

  9. 5 stars
    Yup, I love the veggie to pasta ratio! This salad would be perfect for my lunches next week!!