If you’re craving a dish that’s bursting with color, flavor, and fresh textures, this Mediterranean Pasta Salad with Cherry Tomatoes, Cucumber, and Red Bell Pepper Recipe will become your new go-to. It combines perfectly al dente pasta with crisp veggies, a creamy tangy dressing, and herbaceous notes that make every bite refreshing and mouthwatering. This salad is a vibrant celebration of simple ingredients coming together to create a dish that feels both wholesome and exciting—a perfect crowd-pleaser for picnics, potlucks, or busy weeknight dinners.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity. Each ingredient plays an essential role in balancing taste, texture, and color, making the entire dish lively and satisfying without any fuss.
- 8 oz elbow macaroni or rotini pasta: The classic pasta shapes hold dressing well and add a fun, chewy texture.
- 1 cup cherry tomatoes, halved: Juicy and sweet, they bring bright pops of red and freshness.
- 1 cup cucumber, diced: Adds crispness and coolness for a perfect contrast to the creamy dressing.
- 1/2 cup red bell pepper, diced: Sweet with a slight crunch, it enhances the salad’s vibrant color palette.
- 1/4 cup red onion, thinly sliced: Gives a gentle bite and a touch of sharpness that cuts through the creaminess.
- 1/4 cup black olives, sliced (optional): Brings a briny, savory depth to balance the fresh veggies.
- 1/4 cup fresh parsley, chopped: Brightens the dish with herby green notes and a fresh aroma.
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option): Creates a silky, tangy dressing that ties everything together.
- 2 tablespoons olive oil: Adds richness and helps emulsify the dressing smoothly.
- 1 tablespoon white wine vinegar (or apple cider vinegar): Provides a mild acidity to brighten every bite.
- 1 teaspoon Dijon mustard (optional): Brings a subtle tang and depth to the dressing.
- Salt and pepper, to taste: Essential for enhancing all the natural flavors.
- 1 teaspoon dried oregano or Italian seasoning: Infuses a warm, Mediterranean herb flavor that complements the veggies.
- 1/4 cup shredded cheddar cheese (optional): Adds a melty, creamy touch for those craving an extra layer of comfort.
How to Make Mediterranean Pasta Salad with Cherry Tomatoes, Cucumber, and Red Bell Pepper Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a roaring boil. Toss in your chosen pasta and cook according to the package instructions until it hits that perfect al dente texture you want in a pasta salad. Once done, drain it and rinse under cold water; this stops the cooking immediately and chills the pasta so it doesn’t get mushy later.
Step 2: Prep Your Veggies
While your pasta is cooking, use this time to chop up everything fresh and vibrant: halve those cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and go ahead and slice the olives if you’re using them. Having everything prepped makes assembly super quick and easy.
Step 3: Whisk the Dressing
In a small bowl, mix together the creamy ingredients and seasonings: mayonnaise (or Greek yogurt), olive oil, white wine vinegar, optional Dijon mustard, salt, pepper, and dried oregano or Italian seasoning. Whisk everything until the dressing is smooth and harmonious in flavor. Taste and tweak the seasoning — this step is where your salad gets its unique punch.
Step 4: Combine and Toss
Grab a large bowl and drop in the cooled pasta along with all the chopped vegetables. Pour your freshly made dressing over the mixture, and toss everything gently but thoroughly. You want each bite to be coated with that luscious dressing without overwhelming the crispness of the veggies.
Step 5: Chill and Serve
Place your salad in the refrigerator for at least one hour before serving. Chilling settles the flavors, allowing them to mingle beautifully. Just before serving, sprinkle chopped fresh parsley and shredded cheddar cheese on top if you desire that extra burst of freshness and richness.
How to Serve Mediterranean Pasta Salad with Cherry Tomatoes, Cucumber, and Red Bell Pepper Recipe
Garnishes
To make your salad really pop, don’t be shy with garnishes. Fresh parsley adds a lively green hue and herbal brightness. A little shredded cheddar cheese gives a golden, creamy contrast that’s absolutely irresistible. For a Mediterranean touch, try adding crumbled feta or a drizzle of extra virgin olive oil right before serving.
Side Dishes
This salad shines as a main dish for light lunches but also pairs beautifully with grilled chicken, fish, or even falafel. Its fresh and zesty profile balances out richer, heartier mains perfectly. Think summer barbecues or casual dinner parties where you want something easy yet impressive.
Creative Ways to Present
Serve this Mediterranean Pasta Salad in a colorful bowl that complements the vibrant vegetables, or portion it into individual jars or small glasses for picnic-style presentation. Another fun idea is to scoop it into hollowed-out bell peppers or tomatoes for eye-catching edible bowls that add an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in an airtight container in the refrigerator for up to three days. Because it’s chilled and dressed, the flavors only deepen with time, making your leftovers taste even better than the first day.
Freezing
Freezing is not recommended for this salad because the texture of fresh vegetables and pasta tends to change and become mushy upon thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This pasta salad is designed to be served cold or at room temperature, so reheating is unnecessary and can wilt the vibrant veggies. Simply take it out of the fridge and let it come to room temp for 10-15 minutes before serving if you prefer it less chilled.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni and rotini are classic choices, any short pasta like penne, farfalle, or shells works beautifully since they hold onto dressing and mix well with the vegetables.
Is there a vegan option for this recipe?
Yes! Substitute mayonnaise with a vegan mayo or use a creamy plant-based yogurt. Skip the cheese or switch to a vegan cheese alternative to keep it fully vegan without sacrificing creaminess.
Can I add protein to make this a full meal?
Definitely consider adding grilled chicken, chickpeas, or tuna to turn this salad into a hearty, protein-rich meal that will keep you energized and satisfied.
What’s the best way to make this salad ahead of time?
Make the pasta and chop all the veggies the day before, storing them separately. Mix the dressing and toss everything together just before serving to keep the salad fresh and crisp.
Can I substitute the mayonnaise with Greek yogurt?
Yes, Greek yogurt is a fantastic healthier substitute that adds a nice tang and creamy texture while reducing fat content. It works just as well and complements the Mediterranean flavors perfectly.
Final Thoughts
This Mediterranean Pasta Salad with Cherry Tomatoes, Cucumber, and Red Bell Pepper Recipe is everything you want in a vibrant, fresh, and easy-to-make dish. It’s versatile enough to fit into any meal plan, delicious enough to wow your guests, and simple enough to make any day better. Give it a try and watch it become a fast favorite in your recipe collection!
Print
Mediterranean Pasta Salad with Cherry Tomatoes, Cucumber, and Red Bell Pepper Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A refreshing and colorful pasta salad featuring elbow macaroni or rotini pasta tossed with fresh cherry tomatoes, cucumber, bell pepper, red onion, and black olives, all coated in a creamy, tangy dressing made from mayonnaise, olive oil, vinegar, and herbs. Perfect as a side dish or light meal, this salad is easy to prepare and can be customized with optional cheese and mustard for extra flavor.
Ingredients
Pasta
- 8 oz elbow macaroni or rotini pasta
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
Topping (Optional)
- 1/4 cup shredded cheddar cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process, then let it drain thoroughly.
- Prepare Vegetables: While the pasta is cooking, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and slice the black olives if using. Set all the chopped vegetables aside.
- Make Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), olive oil, white wine vinegar (or apple cider vinegar), Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Adjust the seasoning to your taste preferences.
- Combine Salad: In a large mixing bowl, add the cooled pasta and chopped vegetables. Pour the prepared dressing over the ingredients and toss everything well to ensure the pasta and vegetables are evenly coated.
- Chill and Serve: Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. Just before serving, garnish the salad with fresh parsley and sprinkle shredded cheddar cheese on top if desired.
Notes
- For a healthier dressing option, substitute mayonnaise with Greek yogurt.
- The salad can be customized by adding other fresh vegetables such as corn or green peas.
- For added protein, consider mixing in cooked chicken, tuna, or chickpeas.
- If preparing in advance, keep the dressing separate and toss just before serving to maintain freshness.
- Use freshly chopped herbs to maximize flavor and aroma.
