Introduction
Every great summer gathering I’ve ever hosted has had one star dish that never fails to disappear first — pasta salad. I remember when Lina Vexley, a passionate home cook and food storyteller, shared her version of this colorful masterpiece at a weekend picnic. The combination of tender pasta, fresh vegetables, and tangy dressing had everyone asking for seconds. It’s not just a meal; it’s a symbol of sunshine, laughter, and simplicity in a bowl. Whether you serve it chilled at a barbecue or as a quick lunch, this pasta salad captures everything joyful about summer cooking.
Mediterranean Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
Salad Base
- 8 oz pasta (rotini or penne) cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup black olives sliced
- 1/2 cup yellow bell pepper chopped
- 1/4 cup fresh basil chopped
- 1/4 cup Parmesan cheese grated
Dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Boil pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, olives, basil, and Parmesan cheese.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
- Pour the dressing over the pasta mixture and toss gently to combine all ingredients evenly.
- Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld.
Notes
Nutrition
How to Make Recipe
A perfect Mediterranean pasta salad starts with quality ingredients and balance. Begin by boiling your pasta in salted water until it reaches that ideal al dente texture — tender yet firm. Drain and rinse it under cold water to stop cooking and cool the pasta. While it cools, prepare your fresh vegetables: slice cherry tomatoes, dice cucumbers and bell peppers, and chop your basil leaves. Toss everything into a large bowl along with sliced black olives and grated Parmesan for a touch of creaminess.
Next comes the dressing — the heart of the salad. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey. Add salt and freshly ground pepper to taste. The lemon and honey bring a perfect harmony of brightness and subtle sweetness that elevates the dish. Drizzle this dressing over your pasta and vegetables, then toss gently until everything is evenly coated and glossy.
For an extra layer of flavor, let the pasta salad chill for at least 30 minutes. This resting time allows the dressing to absorb into the pasta and vegetables, creating a vibrant and refreshing bite in every forkful. You can make it ahead for picnics, lunches, or light dinners — and it keeps well in the fridge for up to two days. If you want to make it heartier, add feta cheese, grilled chicken, or roasted zucchini. Serve it cold, topped with a sprinkle of extra Parmesan and basil, and enjoy a meal that’s as beautiful as it is delicious.
Conclusion
Lina Vexley’s Mediterranean Pasta Salad isn’t just a recipe — it’s a celebration of simplicity and freshness. With every bite, you taste the sun-ripened tomatoes, crisp cucumbers, and zesty lemon dressing that make summer so special. It’s quick, wholesome, and endlessly customizable. Whether you’re cooking for a crowd or preparing a light solo lunch, this dish offers a refreshing burst of flavor and color. Enjoy it as a reminder that sometimes, the best meals come from the simplest ingredients — all brought together with love and care.