Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

This Ultimate Mediterranean Pasta Salad is the perfect easy make-ahead side dish for BBQs, potlucks, and 4th of July celebrations—fresh, zesty & crowd-pleasing!

 

Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

Every year, as the 4th of July rolls around, I find myself reaching for recipes that are bright, bold, and built for sharing. You know the ones—dishes that hold their own at the cookout table, that can chill in the fridge while you chase sparklers or man the grill, and still wow everyone when it’s time to eat. This Ultimate Mediterranean Pasta Salad is that dish.

It’s become my go-to for summer gatherings: a colorful, crave-worthy mix of tender rotini, juicy tomatoes, crunchy cucumbers, sweet peppers, and salty bites of feta and salami. But what really ties it together? A zesty lemon-herb dressing with a touch of honey, sumac, and paprika—it’s bold, tangy, and completely irresistible. Whether you're heading to a 4th of July potluck, planning a backyard BBQ, or just want a make-ahead meal that brings the sunshine, this pasta salad checks every box.

Enjoy!

What Ingredients do I need?

Pantry/Dry Goods

• Rotini pasta
• Sun-dried tomatoes (packed in oil)
• Extra virgin olive oil
• Red wine vinegar 
• Honey
• Dijon mustard
• Dried Italian herb blend
• Paprika
• Sumac
• Sea salt
• Black pepper

Deli/Cheese

• Feta cheese (crumbled)
• Beef Genoa salami (sliced or stick-style)

Produce

• Cherry or grape tomatoes
• Persian cucumbers
• Orange bell pepper
• Red bell pepper
• Small red onion
• Fresh basil
• Lemons (for juice and zest)

Substitutions and Variations

Substitutions

• Pasta:  Instead of rotini: Fusilli, penne, farfalle, or cavatappi

• Cherry or Grape Tomatoes:  Chopped Roma or vine tomatoes (remove excess juice/seeds)

• Persian Cucumbers:  English cucumber (peeled if preferred) or regular cucumber (remove seeds)

• Orange & Red Bell Peppers:  Any bell pepper color or use roasted red peppers for a smoky flavor

• Red Onion:  Shallots (milder) or sweet yellow onion (thinly sliced)

Variations

• Vegetarian Delight:  Omit the salami and add chickpeas or white beans for protein.  Toss in kalamata or green olives for a salty punch.

• Herb Garden Twist:  Swap basil with a mix of mint, parsley, and dill for a fresh, herby take.  Add a sprinkle of lemon zest just before serving for brightness.

• Grain Swap:  Swap pasta with orzo, couscous, quinoa, or farro for a different texture or a gluten-free option.

Kitchen Tips and Notes

• Cook pasta just to al dente: Slightly firm pasta holds up better once chilled and tossed in dressing—no mushy bites here!

• Use the good olive oil: Since the dressing is raw and lemon-forward, a high-quality extra virgin olive oil makes a big difference in flavor.

• Toss dressing just before serving (if prepping ahead): This keeps the salad vibrant and prevents sogginess. Or reserve a few spoonfuls to refresh the salad right before serving.

• Double the dressing: It keeps well in the fridge for up to a week and tastes great drizzled on grilled chicken, veggies, or even grain bowls.

• Store in an airtight container in the fridge for up to 3–4 days. The flavors will deepen as it rests!

• Freshen it up before serving: Pasta can absorb dressing as it sits, so revive it with a splash of olive oil, lemon juice, or a spoonful of leftover dressing.

🔥BBQ Hosting Tips – Stress-Free, Crowd-Pleasing, and Fun

Throwing a backyard BBQ doesn’t have to mean sweating over the grill all day or scrambling at the last minute. With a little prep and a few smart hosting tricks, you can enjoy the party right along with your guests. Here are some of my go-to tips for effortless and memorable summer gatherings:

1. Prep Sides the Day Before:  Make-ahead dishes (like this Mediterranean pasta salad!) are lifesavers. Cold salads, dips, and marinated veggies can all be prepped a day in advance, saving you time and fridge space on party day.

2. Keep Drinks Cold & Easy to Grab:  Fill a cooler or drink tub with ice and stock it with sparkling water, lemonade, sodas, and maybe a signature mocktail or punch. Label it clearly and station it away from the cooking zone to avoid crowding the grill.

3. Plan a Simple, Grilled Main Dish:  You don’t need five kinds of meat. Choose 1–2 main proteins—like burgers and chicken—or go plant-based with grilled veggie skewers or portobello mushrooms. Simpler menus = happier hosts.

4. Create a Serve-Yourself Station:  Set up a buffet-style layout where guests can build their own plates. Include condiments, toppings, utensils, and napkins in one place so people don’t have to ask (or interrupt you) mid-flip.

5. Add Ambience with Music & Lighting:  A fun playlist and a few strings of patio lights or lanterns can instantly elevate the atmosphere. Bonus: citronella candles or herbs like rosemary and mint can help keep bugs at bay while setting the mood.

6. Prep for Clean-Up Ahead of Time:  Place labeled bins for recycling, and trash where guests can find them easily. Keep a stash of wet wipes and paper towels nearby—you’ll thank yourself later.

Bonus: Don’t Try to Do It All:  Let guests bring drinks, dessert, or chips. Most people want to help, and it makes the party feel more relaxed and communal.

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Easy Greek Pasta Salad

My Easy Greek Pasta Salad is loaded with fresh veggies, tangy feta, and yummy pasta, all doused with a wonderful Greek vinaigrette.  The perfect summer side salad!

 

Easy Greek Pasta Salad

Summer is made for pasta salads.  They are great for backyard BBQ, picnics, potlucks, concerts in the park, you name it!  I love a good pasta salad, but I really enjoy that they are soooo easy to make.  Today I'm feeling Greek flavors.  Greek salad is a favorite so it is just natural to add those flavors to some pasta.  

This dish comes together in about 30 minutes and is easy to throw together.  Twirls of pasta is mixed with cool cucumbers, ripe tomatoes, bell peppers, red onion, and tangy feta.  Top this with a quick Greek vinaigrette and you have one heck of a tasty dish!  The result is a fresh, light, pasta salad that is full of flavor.  This will easily feed six and this basic recipe can be enhanced as you wish.  I'll leave some suggestions below.  

Enjoy!

What Ingredients do I need?

• rotini pasta

• English cucumber

• Roma tomatoes

• feta cheese

• medium red onion

• red bell pepper

• parsley

• olive oil

• red wine vinegar

• lemon

• dried oregano

Substitutions and Variations

• Olives: Add green or black olives

• Beans:  Add garbanzo beans or gigante beans

• Tomatoes:  ripe and fresh are best.  Use what is in season. Cherry or grape tomatoes are always a good choice.

• Pasta: Use your favorite shape, even spaghetti will work

Kitchen Tips and Notes

• Cook your pasta first:  you will want the pasta to cool down before adding it to the other ingredients and this will take a little time.

• Rinse your pasta after cooking?  There are 2 schools of thought on this.  One side says to rinse to stop the cooking process which helps keep the pasta al dente. Also it reduces the temperature of the pasta quickly, plus it removes some of the starch.  The other side says that pasta that is not rinsed will hold the sauce better.  I've done it both ways.  I will say rinsing is faster and since you are using an oil based dressing the ingredients get coated just as well.

• Tools:  I use this handy veggie chopper when I have to chop a gang of veggies.  It is so helpful and I love that the container catches and holds all the product.  Great for salads!

• I also have a set of melamine mixing bowls that I use ALL THE TIME!  The best part is you can mix in it then pop of the lid to store it in the frig, AND serve from it.  They are beautiful and practical.  Check them out.

More Pasta Salads to enjoy:

Avocado and Peach Spiral Pasta Salad

Mediterranean Couscous Salad

Spinach Orzo Salad with Chickpeas

Summer Bounty Vegetable Pasta Salad

The BEST Broccoli Pasta Salad

Fresh Italian Pesto Pasta Salad

Springtime Pasta Salad

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Easy Greek Pasta Salad

serves 6

1/2 pound rotini pasta
1 English cucumber, small dice
3 Roma tomatoes, small dice
1/3 - 1/2 cup feta cheese, crumbled
1/2 medium red onion, small dice
1/2 red bell pepper, small dice
1/3 cup parsley, chopped

Vinaigrette
1/4 cup olive oil
2 Tablespoons red wine vinegar
1/2 lemon, juiced
1/2 teaspoon dried oregano
pinch of kosher salt
pinch of black pepper

Bring a large pot of salted water to a rolling boil on the stove.  Add the pasta and cook according to the package direction until al dente.  Drain the pasta in a colander and allow to cool.  

In a large mixing bowl add all the vegetables, the cooled pasta, and the crumbled feta cheese.

In a small bowl or jar whisk together the oil, vinegar, lemon juice oregano and salt and pepper.  Pour dressing over the salad and toss to coat all the ingredients.  Salad may be served immediately but I suggest chilling the salad for 30 minutes to allow all the flavors to blend together.

Mediterranean Couscous Salad

This fresh Mediterranean Couscous Salad is flavor packed with fresh cherry tomatoes, chickpeas, cucumbers, herbs, and feta cheese. A salad you'll want to make all year-round!

Mediterranean Couscous Salad

Tomatoes are at their peak and it's time to take advantage of that by using them in this quick and easy throw together salad.  It's main base is Israeli couscous which is pre-toasted tiny balls of pasta.  This type is larger than the Moroccan type you typically associate couscous with.  It's perfect for salads and lends substance to the dish.  (See below for product sources)  The dish takes advantage of juicy ripe cherry tomatoes that are sweet and bursting with flavor this time of year.  Below I show you my favorite type of cherry tomato.

The salad is very easy to pull together.  Just cook up the couscous, chop your vegetables and herbs, then toss with chickpeas and feta cheese.  A lemon vinaigrette is made to top off the salad.  This one is a winner and I've been making a variation of this all summer long.  In fact, you could make this all year long, but do take advantage of the premium tomatoes that are available now.

Enjoy!

What Ingredients do I need?

• Cherry tomatoes - buy the plumpest, most red tomatoes you can find.  If you can find them on the vine, these tend to have the most flavor.

• Israeli couscous - larger than regular pasta, this is my favorite brand.

• Chickpeas - aka garbanzo beans

• Lemon - for juicing

• Olive oil - get extra virgin

• Garlic - use fresh, pre-minced, or even frozen will do.

• Fresh dill - In summer get the fresh herbs while you can. 

• Persian cucumbers - little green gems that don't need peeling! Bright cool taste.

• Feta Cheese - I prefer buying a block of feta and crumbling it myself.  Feta made from sheep's milk is a wonderful treat as well.

Substitutions and Variations

• Grains such as quinoa, farro, bulgur, or wheat berries may be substituted for the couscous.

• Any mini pasta such as farfalle, penne, or rotini may be used.  They now come in mini sizes.

• Use ripe chopped tomatoes, or heirloom tomatoes if they look better than cherry tomatoes.

• Use English cucumbers instead of Persian.

• Leave off the cheese if needed.

• White cannellini beans would work well.

• Don't care for dill? Try parsley, thyme, or basil.

Kitchen Tips and Notes

• Cook the couscous first since it has to cool before assembly.

• Dried herbs:  I haven't tried it with dried dill, but off season this might be an option.  I would put the dried herbs in with the vinaigrette and then mix it in to the salad.

• For Vegan's use a vegan cheese or leave it off.

• This salad keeps well in the refrigerator for several days in an airtight container.

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Mediterranean Couscous Salad

serves 4-6

1 cup Israeli couscous
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
1 garlic clove, minced
Kosher salt & freshly ground black pepper to taste
3-4 cups of cherry tomatoes, (about 1 1/2 pints), halved 
1 15oz can chickpeas, drained and rinsed
3-4 Persian cucumbers (depending on size), sliced
1/2 bunch fresh dill, chopped
1/3 cup crumbled feta cheese
Kosher salt & freshly ground black pepper to taste

Cook the couscous according to the package directions.  Drain is need be and set aside to cool.

In a small bowl or jar add lemon juice, olive oil, garlic, and a pinch of salt and pepper.  Whisk or shake until emulsified.  

In a large bowl add the cooled couscous, tomatoes, chickpeas, cucumbers, and dill.  Stir to combine.  Drizzle with dressing and toss until well distributed.  Top with crumbled feta cheese and season with salt & pepper to taste if necessary.  Drizzle a little olive oil on top and serve.

Summer Fresh Recipe Series: Avocado & Peach Spiral Pasta Salad

My favorite pasta salad isn't your typical idea of one.  It's one filled with ripe tomatoes, nuggets of ripe summer peaches, chunks of buttery avocado, a little arugula,  and the cutest twirled pasta.  All of this is doused with a light orange vinaigrette.  It's heaven on Earth!

Avocado & Peach Spiral Pasta Salad

I'm bringing you a wonderful summer dish just in time for your Labor Day cookout!  This is no ordinary pasta salad, this is a summer fresh, scrumptious pasta salad!  Dare I say my new favorite.  I've made this three times in the past month.  It's filled with ripe summer tomatoes, and fresh summer peaches, plus the buttery avocado brings in the perfect combination.  You are going to love this salad.

The dressing is a light citrus vinaigrette so that it doesn't compete with the fresh fruit in the salad.  Perfect for the upcoming Labor Day holiday if you are doing a cookout, potluck, or just a family dinner.  We can't get enough of this pasta salad and I'm sure you won't either!  Enjoy!

What Ingredients do I need?

• short pasta such as cavatappi
• arugula
• peaches
• shallots
• fresh dill
• heirloom cherry tomatoes
• avocado
• olive oil
• a fresh orange
• Dijon mustard

Substitutions and Variations

• try nectarines or plums instead of peaches

• use baby spinach instead of arugula

Kitchen Tips and Notes

• Make sure your peaches are ripe but still a little firm

• You want a light salad green in the salad, one that's not too heavy

• Orange in the vinaigrette makes the dressing light and a little sweet.

• This salad won't keep but a day in the refrigerator as the avocado will oxidize.  Leave the avocado out and add as you eat it for more refrigerator life.

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Avocado & Peach Spiral Pasta Salad

Salad:
1/3 lb. Cavatappi pasta
3 cups Arugula
2 peaches, thinly sliced
3 Tbsp. shallot, finely chopped
2 Tbsp. fresh dill, finely chopped
1 cup heirloom Cherry tomatoes, halved
1 avocado, diced
• 
  
Dressing:
3 Tbsp. olive oil
1/2 orange, juiced

1 tsp orange zest
1 1/2 tsp. Dijon mustard
2/3 tsp. Kosher salt
3/4 tsp. Pepper

Cook the pasta in salted water until al dente according to package directions.   Drain and rinse. Set aside.

Whisk together all the dressing ingredients in a small bowl and set aside.  To a large bowl add the arugula and pasta.  Top with chopped peaches, shallot, dill, tomatoes, and avocado.  Drizzle half the dressing and gently toss to combine.  Taste for seasoning and if needed toss with additional dressing.  Serve.

Summer Fresh Recipe Series: Spinach Orzo Salad with Chickpeas

A healthy and delicious salad that is perfect for warm 

weather days!

Everyone loves a good pasta salad, and everyone needs a few in their go-to recipes to make quickly for weekend cookouts, potlucks, family gatherings, and picnics.  This is one of those recipes!  Simple, quick, and very tasty.  This is why this is my 15th installment of my Summer Fresh Recipe Series.  We all need items that use fresh summer produce and are quick and easy to make.  

SPINACH ORZO SALAD WITH CHICKPEAS

Today's pasta salad recipe highlights some great produce that makes this one extra fresh.   The pasta is kept on the small side by using orzo, then we add in some baby spinach, parsley, and green onions for texture and flavor, and then some wonderful grape tomatoes that are at their peak right now. The additional of chickpeas (or garbanzo beans) add protein and give this salad a little more heartiness.  I've also included a great little dressing for you that's simple and quick and give some zip to the salad with the addition of some lemon and hot sauce.  

This is the perfect side dish because it goes with everything from grilled meats, burgers and hot dogs, to sandwiches.  This will hold up well in the heat since there is no dairy.  You can also prepare this ahead and just leave off the dressing until you are ready to serve.  It's best served at room temperature but any leftovers will keep well in the refrigerator for up to 3 days (if they last that long!). 

This salad was a complete hit and is definitely on my "repeat list" for side dishes this summer.  

 

Enjoy!

Additional pasta salads you may enjoy:

Orzo Black Bean Salad

Summer Bounty Vegetable Pasta Salad

The BEST Broccoli Pasta Salad

Fresh Italian Pesto Pasta Salad

Lynn's Chicken Pasta Salad

Summer Fresh Recipe Series

• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Spinach Orzo Salad with Chickpeas

serves: 6

1 cup chicken broth, low sodium
3/4 cup orzo pasta
2 cup fresh baby spinach
1 cup grape tomatoes, havled
1 can (15oz) chickpeas/garbanzo beans, drained and rinsed 
1/4 cup parsley, chopped
1 green onion, sliced

Dressing:
2 Tbsp. olive oil

1 tsp lemon zest
1 1/2 Tbsp. lemon juice
1/2 tsp salt
pinch garlic powder
a dash or hot pepper sauce
pinch pepper

In a medium saucepan bring broth to a boil.  Add the orzo, stir and return to a boil.  Reduce heat and simmer covered.  Cook 8 minutes until al dente.  Drain if needed.

In a large bowl toss spinach and warm orzo, to allow spinach to wilt slightly.  Add the tomatoes, chickpeas, parsley and green onions.

In a small bowl whisk together the dressing ingredients.  Toss with salad and serve at room temperature.  Leftovers may be kept in the refrigerator for 3 days.

Fall/Winter Picnic: Wraps, Salad Two Ways, and Ginger Lemonade

A series of wonderful vegetarian dishes pair perfectly together for a Fall/Winter Picnic, indoors or out!

Yum

So all week long I've been bringing you recipes that are simple in nature, vegetarian, and oh so tasty! 

If you've missed my posts for Orzo Black Bean Salad, Feta Chopped Salad, or Pesto Cucumber Wraps take a moment to check them out.  They are all wonderfully light and delicious vegetarian dishes that I found in a new cookbook I got called,  "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

So let pull all these dishes together and go on a picnic.  I want to show you how easy it is to pull a picnic together if the weather is nice enough to go to a park and eat outdoors.  If it isn't cooperating this would be perfect as an indoor picnic in your living room on the floor with a blanket and a bunch of pillow.  

So grab your plaid throw and let's create a picnic.

The perfect thing about this is that both the salads can be made ahead of time and stored until time to serve.  The Pesto Cucumber Wraps are what I call the main entree, while the salads compliment them as side dishes.  

Don't be fooled by the fourth of July plates, this was held on a blustery day in the park.  I just happened to grab what paper plates we had on hand.  To pull this off I grabbed a navy blue plaid throw to use as the base for the food.  Put both the Feta Chopped Salad, and the Orzo Black Bean Salad in bowls that have lids and transfer well.

To round off the food I made a wonderful Ginger Lemonade (recipe is below) and packed it in a nice jar.  Some fruit such as pears and grapes along store bought cookies for dessert finish off this menu.  

Make sure to take along some entertainment.  MGG likes to fly his drone, while I like to read a good book on my kindle while we rest in the afternoon.

Having a picnic, inside or outside really allows you to do something a little different.  It breaks up the routine, makes the meal special, plus it's fun!

Enjoy some picnic time this season!




Ginger Lemonade

1 liter Store bought lemonade
2 Tablespoons chopped fresh ginger
1/2 fresh mint leaves

Mix all ingredients in a blender, then strain into a jar.  Can be made the day before and kept in the refrigerator.  Serve chilled or over ice if possible. Shake or stir prior to serving.

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