This Pickled Red Onion Pasta Salad is a fun twist on the classic pasta salad. It uses pickled red onions to give it a tangy kick that’s so good! It’s fresh, colorful, and just what you need for a light meal.
This recipe minimizes strong onion flavors, optimizes vinegar and oil dressing, and introduces a creative twist to traditional pasta salads.
I always seem to struggle with finding salads that don’t overpower me with onion flavor. With this recipe, the pickled red onions add just the right amount of zing without being too much. Plus, it’s a great option for friends who enjoy gluten-free meals while still being filling and satisfying.
This salad comes together super quick. You can prep it in just 20 minutes and cook the pasta in about 8 minutes. It’s perfect for meal prep too, since it tastes even better the next day! The crunchy veggies and tangy dressing work together to keep things fresh and light.
Why You Will Love This Recipe
- Flavorful Twist , The pickled red onions add a milder taste, making each bite of this pasta salad refreshing without the usual pungent onion bite.
- Fresh Dressing , With a homemade Greek dressing, you get a savory and zesty kick that brightens up the dish and enhances every ingredient.
- Meal Prep Friendly , This salad is great for meal prep and actually tastes better the next day, which means you can enjoy those flavors all week long.
- Long-lasting Storage , Stored in an airtight container, it stays fresh in your fridge for up to five days, perfect for easy lunches or quick dinners.
Ingredient Notes
- Short grain pasta: This stuff brings a nice chewy texture to the salad; I love it! If gluten’s an issue, Banza or Trader Joe’s gluten-free pasta works great too.
- Pickled onions: They add a tangy kick that’ll brighten the salad right up! If you can’t find them, thinly sliced raw onion will do just fine, too.
- Feta cheese: Feta gives a creamy, salty element that pairs so well with the pasta. If you’d rather go dairy-free, vegan feta is a solid swap!
- Cherry tomatoes: These little beauties contribute a burst of freshness, and they’re perfect for snacking. Go for ripe, bright ones for the best flavor.
- Kalamata olives: Their briny flavor really amps up the Mediterranean vibe! If you’re not a fan, you can easily substitute black or green olives for a different twist.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta salad feels too oily, cutting the olive oil in the dressing by one tablespoon can help achieve a lighter texture.
- When pickled onions taste too strong, try reducing the quantity by half or give them a quick soak in cold water before mixing.
- If pasta turns out mushy, following the package instructions carefully and aiming for al dente will keep your pasta salad enjoyable.
- For more flavor without overpowering onion, consider mixing in just a bit of fresh herbs like parsley or basil into the salad.
- If you’re looking for balanced dressing, starting with a ratio of three parts olive oil to one part vinegar can work wonders.
Serving Suggestions
- Serve Mediterranean pasta salad with grilled chicken or shrimp for a light yet satisfying meal. It pairs well with falafels or Mediterranean grilled steak alongside crusty bread and hummus.
- This pasta salad works well in summer BBQs and picnics as a refreshing side. Consider using it in potlucks or family events to complement other dishes.
- Add a drizzle of olive oil or balsamic vinegar for an extra touch of flavor. A sprinkle of fresh herbs brings a bright finish to the dish.
Storage Guidelines
- To keep your mediterranean pasta salad fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. This method maintains texture and flavor.
- Freezing: Place in a freezer bag, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Portioning: Divide into individual servings in airtight containers. This helps manage portions while storing in the refrigerator for up to 5 days.
Recipe Variations
- You can use thinly sliced raw onion in place of pickled onions for a sharper flavor.
- Add 1 teaspoon of dried oregano or 1 tablespoon of fresh parsley to infuse additional herb notes.
- Either black or green olives can replace kalamata olives for a different taste profile.
- If you prefer larger portions, double the amounts to 2 lbs of pasta and adjust other ingredients accordingly.
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Mediterranean Pasta Salad
This Mediterranean Pasta Salad is a delightful mix of vibrant ingredients and a tangy dressing, perfect for any occasion.
Equipment
- Pasta pot
- Colander
- Liquid measuring cup
- Cutting board
- Knife
- large serving bowl
Ingredients
- 1 lb short grain pasta such as rotini, fusilli or cavatappi (450g)
- ¾ cup cherry tomatoes, halved (115g)
- ½ cup kalamata olives, halved (75g)
- 6.5 oz artichoke hearts, finely chopped (185g) jar
- ½ cup pickled onions (75g)
- 1 cup baby spinach (30g)
- 4 oz feta cheese (113g)
- ½ cup extra virgin olive oil (120ml)
- ⅓ cup red wine vinegar (80ml)
- 2 tbsp finely minced shallots (30g)
- 1 ½ tbsp honey (25g)
- 2 tsp dijon mustard (10g)
- 1 tsp dried oregano (1g)
- 1 tsp black pepper (1g)
- ½ tsp salt (3g)
Instructions
- Start by whisking together the olive oil, red wine vinegar, shallots, honey, dijon mustard, oregano, black pepper, and salt in a bowl. You will notice the aroma of the vinegar mixing with the sweetness of honey. This tangy dressing brings everything together beautifully. Be cautious not to overwhisk, or it might become too frothy.
- In a pot, bring water to a boil and add your pasta. Cook until al dente, which should take about eight minutes. You want it to have a slight bite. The smell of boiling water and pasta is comforting. Make sure not to overcook it; mushy pasta can ruin the salad’s texture.
- Once the pasta is ready, toss it with the dressing while it is still warm, allowing it to soak up all those amazing flavors. You should see the sheen from the oil glistening on the pasta. Be careful not to let it get too cool before mixing, otherwise, it will not absorb the dressing well.
- Stir in the halved cherry tomatoes, kalamata olives, chopped artichoke hearts, pickled onions, and baby spinach. The colors should pop and make it inviting. Adding the veggies while the pasta is warm will help some of those flavors meld. Avoid over-mixing to prevent bruising the spinach.
- Crumble feta cheese on top just before serving. It should provide a creamy contrast to the fresh ingredients. Be cautious with crumbling; you want it chunky rather than mushy. It will add that salty kick we all love.
- Refrigerate for a little while before serving, allowing the flavors to mingle. You will notice how the salad becomes more vibrant and appealing in color and aroma, but do not leave it too long; fresh greens will wilt and lose texture.
Notes
Storage Tips: Store in an airtight container in the refrigerator for up to 5 days.
Expert Tips: If the pasta salad feels too oily, reduce the olive oil in the dressing by 1 tablespoon for a lighter texture.
If pickled onions are too strong in flavor, try reducing their quantity by half or soak them in cold water for a brief period before mixing.
Ensure you follow the package instructions to keep the pasta al dente; otherwise, it may turn out mushy. Reheating Instructions: This salad is best served cold, so no reheating is necessary. Serving Suggestions: Pair with grilled chicken or shrimp, serve alongside falafels or Mediterranean grilled steak, or accompany with crusty bread and hummus. Recipe Variations: Add grilled vegetables for a smoky flavor.
Incorporate roasted chickpeas for extra protein.
Swap out feta for goat cheese for a different taste.
If pickled onions are too strong in flavor, try reducing their quantity by half or soak them in cold water for a brief period before mixing.
Ensure you follow the package instructions to keep the pasta al dente; otherwise, it may turn out mushy. Reheating Instructions: This salad is best served cold, so no reheating is necessary. Serving Suggestions: Pair with grilled chicken or shrimp, serve alongside falafels or Mediterranean grilled steak, or accompany with crusty bread and hummus. Recipe Variations: Add grilled vegetables for a smoky flavor.
Incorporate roasted chickpeas for extra protein.
Swap out feta for goat cheese for a different taste.
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