Mediterranean Pasta Salad with Lemon-Oregano Vinaigrette
This easy Mediterranean pasta salad is packed with kale, feta, crunchy veggies, and a creamy lemon oregano vinaigrette. Perfect for potlucks or meal prep!
👩🍳Mediterranean Pasta Salad with Lemon Oregano Vinaigrette
This Mediterranean pasta salad is my go-to for a quick, healthy, and flavor-packed meal. It’s a Greek-inspired pasta salad that brings big flavor with tender kale, al dente pasta, crunchy veggies, crumbled feta cheese, and a creamy, zesty lemon-oregano vinaigrette. It’s the kind of healthy summer salad that’s perfect for meal prep lunches, potlucks, or a quick no-mayo side dish that still feels indulgent.
My in-laws grabbed a version of this from Sam’s Club once, and I gotta say that I was hooked. I liked it so much that I kept buying it just to get that flavor fix. But then I flipped the label. Canola oil before olive oil? Nope. And it was loaded with preservatives that only make sense if you want your salad to survive the apocalypse. Not exactly what I want in my so-called fresh lunch.
So I did what I always do and I made a better version at home. My version skips the junk and doubles down on flavor. I started with the basics: kale, sun-dried tomatoes, pasta with nooks and crannies (like rotini or fusilli), and tangy feta. Then I added crunchy cucumbers, briny kalamata olives, and shredded carrots for a little sweetness and color. The real star? That creamy lemon herb dressing. It clings to every bite in the best way. It’s bright, bold, and totally addictive.
Why do I love this Mediterranean pasta salad with kale? It comes together in 10 minutes, boiling the pasta included. Way faster than running to the store. No xanthan gum, no phosphoric acid, and no mystery sludge trying to pass as a salad. Just real, whole ingredients and a flavor bomb of a dressing. It’s my kind of easy weeknight salad, and way better than anything in a plastic tub.
I’m pretty salad-obsessed over here, and I’ve got plenty of other favorites too. Our Strawberry Pico Wedge Salad, Copycat Olive Garden Salad, and classic Cobb Salad are always in the rotation. If you wanna check out all my faves, check out my post on Salad Recipes!
🛒 Mediterranean Pasta Salad Ingredient List
🥣 Visual Process for Making Mediterranean Pasta Salad With Kale and Feta
First you want to cook your pasta. My favorite pasta for this mediterrnean pasta salad is a protein penne pasta like Barilla brand. I am not a fan of the chickpea pasta. It stringy and soft, like eating old celery. Boil it, drain it, cool it down with a rinse of cold water, and set it aside.
Strip the leaves off your kale, chop them up, drizzle them with oil and salt, then massage until tender. This takes a few minutes. You’ll know they are done when they are bright green and feel softer.
Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, plain Greek yogurt, salt, and pepper to make the most amazing Lemon Oregano Vinaigrette. Chill in the refrigerator until your are ready to use it. This dressing isn’t just perfect for this recipe. It would be killer on a side salad too. Definitely bookmark this one for later because you’re gonna want it on repeat.
Now you want to prepare your vegetables. Slice cucumber, onion, and shred carrots. I like to cut my cucumbers pretty small so they are easy to eat. You can choose to peel them or not, that is up to you.
Ready to put it altogether? Combine your kale, cooked and cooled pasta, chopped veggies, Kalamata olives, crumbled feta, and chopped sun-dried tomatoes. Toss it with the dressing, cover, and let it rest so flavors meld for 30 minutes to an hour. I mean, technically you can eat it right away. How hungry are you?
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Mediterranean Pasta Salad with Lemon Oregano Vinaigrette
Ingredients
- 4 ounces dry pasta (your fave short shape: fusilli, rotini, or penne)
- 1 large bunch kale (8-10 cups chopped)
- 1 tbsp olive oil + pinch of sea salt (for massaging)
- 1 cup chopped cucumber
- ½ small red onion (thinly sliced)
- 1 cup shredded carrots
- ½ cup sun-dried tomatoes in oil
- ¼ cup kalamata olives (halved)
- ½ cup crumbled feta cheese
Creamy Lemon Oregano Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (about 1½ lemons)
- 1 tbsp lemon zest (from 1 lemon)
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 clove garlic (minced)
- 1 tbsp plain Greek yogurt
- salt + black pepper to taste
Instructions
- Boil 4 ounces dry pasta according to the package directions. Drain it and give it a rinse under cold water to cool it down. Set it aside.
- Strip the kale leaves off the stems and tear them into bite-sized pieces. Toss them in a large bowl with 1 tbsp olive oil + pinch of sea salt. Massage the kale for 1–2 minutes until it softens and darkens. This takes away the bitterness and softens it.
- In a small bowl or mason jar, whisk (or shake) together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 clove garlic, 1 tbsp plain Greek yogurt, and a good pinch of salt and pepper. Taste and adjust. Pop it in the fridge to chill while you assemble the salad.
- Chop the cucumber, thinly slice the red onion, and shred the carrots.
- Toss 'em into the bowl with the kale, along with the cooled pasta, ½ cup sun-dried tomatoes in oil, ¼ cup kalamata olives, and ½ cup crumbled feta cheese. Drizzle on the vinaigrette and toss everything together until coated. Cover and chill the salad for 10-15 minutes to let the flavors meld.
Notes
Substitutions
Storage
Nutrition
FAQs
What kind of pasta works best in Mediterranean Pasta Salad?
Short shapes are best. Think fusilli, rotini, penne or bowtie. Anything with nooks and crannies to catch the dressing.
I don’t like olives. Can I leave them out?
Of course!
What to serve with Mediterranean Pasta Salad:
This Mediterranean pasta salad with creamy lemon-oregano vinaigrette is one of those dishes that just fits anywhere. If you want to make it a full meal, serve it alongside lemon garlic baked salmon. The bright citrus and garlic from the salmon go perfectly with the herby, lemony pasta salad.
You could throw in some warm pita bread, a bowl of hummus or whipped feta for dipping, and a plate of marinated olives if you’re feeling a little extra.
If you’re into quick breads, the Mediterranean olive and herb version is a good one. It’s packed with feta, kalamata olives, and fresh herbs, and it comes together fast since you don’t need yeast.
For another main dish, grilled chicken or Greek chicken meatballs both work great. Roasted veggies like zucchini, eggplant, and bell peppers also fit right in with the Mediterranean flavors. And if you like a drink pairing, a crisp white wine or sparkling lemonade ties it all together.
Who doesn’t need a salad recipe or twenty?
If you usually think of salads as boring lettuce, these ones might change your mind. The Butternut Squash Kale Salad with maple cider dressing is cozy and a little sweet, perfect for fall. If you want something with a kick, the Chili Lime Shrimp Salad has plenty of flavor, while the Mediterranean Balsamic Caprese Salad is fresh and bright.
There’s also the Arugula Salad with rosemary vinaigrette, which has that nice peppery bite. The Mexican Chicken Pasta Salad and the High-Protein Tex Mex Chicken Pasta Salad both prove pasta absolutely belongs in salads too.
If you’re in the mood for something a little more indulgent, the Warm Smashed Potato Salad with burrata and creamy herb dressing is hard to beat. The Sweet Corn and Peach Fiesta Salad feels like summer in a bowl, the Floating Salad is fun and surprisingly good, and the Loaded Broccoli Salad is a great way to pack in extra veggies without it feeling like a chore.