Mediterranean Pasta Salad

This salad is a crowd pleaser, it’s almost no-cook, comes together quickly, and with very little effort. Lettuce, cucumber, tomatoes, red onion, parsley, corn, olives, salty feta cheese/vegan alternative, and a creamy, tangy, lemony dressing, all tossed up with pasta of choice. It’s colourful, so delicious and can be made in advance and stored in the fridge for up to 2-3 days.


  • No mayonnaise? Use tahini instead. 
  • No red onion? Use shallot instead. 
  • No cucumber? Add peppers instead. 
  • No honey? Use maple syrup instead. 
  • No pasta? Try with quinoa or rice instead. 
  • No lettuce? Use kale or spinach instead. 
  • Other vegetable options? Try adding grated carrot, chopped spring onions, or sliced avocado.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 4


1 Living lettuce (chopped )

2 Tomatoes (chopped )

1 Red onion (sliced )

6 tbsp Parsley (chopped )

1 Corn (off the cob)

100 g Cucumbers (chopped )

100 g Olives

Feta (or vegan feta)

100 g Pasta

2 tbsp Pine nuts

2 tbsp Olive oil

For the dressing:

2 tbsp Lemon juice

1 tsp Dijon mustard

1 tbsp red wine vinegar

1 tbsp Mayonnaise (or vegan mayonnaise )

1 tbsp Honey (or maple syrup)

4 tbsp extra virgin olive oil

Salt & pepper


  1. To cook the pasta. Bring a saucepan of salted water to a boil. Cook the pasta to al dente, according to package instructions. Drain. Add the pasta to the bowl with 2 tbsp olive oil. Mix well to coat and set aside to cool.
  2. To make the dressing. Combine all the dressing ingredients in a glass jar and mix until smooth. Taste and adjust with salt and pepper.
  3. To make the salad. In a large mixing bowl, add all of the salad ingredients. Pour over the dressing and toss well. Season to taste with salt and pepper. Enjoy!
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How to store

Store in the fridge for up to 3 days.