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 (or vegan alternative), and a creamy, tangy, lemony dressing, all tossed up with pasta of your choice. It’s colourful, so delicious and can be made in advance and stored in the fridge for up to two to three days.


  • No mayonnaise? Try with tahini. 
  • No red onion? Swap for shallot. 
  • No cucumber? Add peppers instead. 
  • No honey? Use maple syrup. 
  • No pasta? Swap for quinoa or rice. 
  • No lettuce? Use kale or spinach. 
  • 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. Bring a saucepan of salted water to a boil and cook the pasta to al dente, according to package instructions. Drain, then add the pasta to a 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 season with salt and pepper.
  3. 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.