Mediterranean Pasta Salad

Mediterranean Pasta Salad

4 servings


  • 1 box WF Spinach Pasta OR WF Beetroot Pasta
  • 1 red onion (cut in half and then sliced)
  • 1 cup Roma cherry tomatoes (cut in half)
  • ½ cup kalamata olives
  • ½ cup cucumbers (roughly diced)
  • 1 cup baby spinach (washed)
  • ½ cup feta OR vegan feta of choice (for plant-based option)
  • 1 table spoon of salt (for pasta)
  • ¼ cup olive oil 
  • 1 lemon (squeezed)
  • 3 table spoons red wine vinegar
  • ½ teaspoon salt (for dressing)
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon dried mint
  • 1 garlic clove (minced)



    1. Cook pasta

    In a large pot, add 1 table spoon of salt and fill with boiled kettle water. Turn your stove on a high heat. Wait until the water is boiling and add pasta. Taste the pasta a minute or two before the time on the package and drain once the pasta has reached desired texture. Let pasta stand to cool off.

    2. Make salad dressing 

    In a cup, add olive oil, lemon juice, red vinegar, salt, pepper, oregano, dried mint, garlic and stir well.


    3. Make pasta salad

    Add pasta, all vegetables and dressing together except the feta and mix well.

    4. Serve

    Serve Mediterranean pasta salad and top off with feta.


    Back to blog