Mediterranean Pasta Salad with Raw Squash and Feta

Mediterranean pasta salad with raw squash and feta -

It sure is nice to be back in the U.S. of A., where leafy greens and steady WiFi connections abound. I’m playing catch-up today, so it seems like the perfect time to share this pasta salad recipe that you may have seen last week on Free People’s BLDG 25 blog.

This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. It’s just the kind of meal I’m craving as I recover from a week of overindulgence and adventure in the tropics.


By the way, I was in Belize for the launch of a beautiful cookbook about Belizean food called Flavors of Belize. I’m thrilled to be able to reference my favorite recipes now that I’m back home. For a sampling of the recipes in the book, check out the Flavors of Belize recipe page.

salad bowl and raw squash rounds

I have so many photos, stories and meals from Belize that I’m just bursting to share with you. All in due time, promise. You can see a few snaps on Instagram, but for a more thorough synopsis of our trip, check Simone’s summaries on The Trail of Crumbs. Simone is the epitome of rad and I’m so glad I can call her a friend.

Hope your weekends are full of laughs and smiles and good food, maybe even this pasta salad. Au revoir!

raw squash

Mediterranean pasta salad with raw squash recipe

Mediterranean Raw Squash Pasta Salad
4.7 from 3 reviews
Recipe type: Salad
Serves: 4
This pasta salad with raw squash and bold Greek flavors is a simple, light summer dish. Thanks to the plethora of vegetables, whole grains and beans, it’s a complete meal in itself! Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio for dinner.
  • 1⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
  • ⅓ cup olive oil
  • 1 small lemon, juiced
  • 1 clove garlic, minced
  • 1 shallot, minced
  • pinch of sea salt and ground black pepper
  • 1 cup chickpeas, cooked
  • 1 pint grape or cherry tomatoes, chopped
  • 3 ounces feta, crumbled (about ⅓ cup)
  • 10 kalamata olives, sliced
  • 1 medium zucchini, sliced into super thin rounds using a vegetable peeler
  • 1 small yellow squash, sliced into super thin rounds using a vegetable peeler
  • ⅓ cup pine nuts, toasted
  • ⅓ cup basil, chopped
  1. Bring 1⅔ cup salted water to a boil.
  2. Stir in the couscous, cover and reduce heat to a simmer.
  3. Cook for 18 to 20 minutes, until the couscous is tender and all of the water is absorbed.
  4. While the couscous is cooking, whisk together the olive oil, lemon juice, garlic, shallot, sea salt and black pepper in a large bowl.
  5. Add the couscous to the bowl and toss to coat with the dressing.
  6. Top the pasta with all of the remaining ingredients, and toss to combine.
  7. Season with salt and pepper to taste, and add an extra squeeze of lemon juice if necessary. For the best flavor, cover and refrigerate for 30 minutes before serving.
Storage suggestions: Store in the fridge, covered, for up to 3 days.
Change it up: I used whole wheat Israeli couscous for my salad, but any small whole wheat pasta shape will do. Small shells, fusilli and farfalle are all great options. Just cook the pasta in salted water according to the package’s directions and proceed with the recipe.
Make it vegan: If you choose to make the salad vegan by omitting the cheese, you might want to add a few more sliced olives to make up for the salty punch of feta.
Make it nut free: Omit the pine nuts.


  1. says

    I have a soft spot in my heart for Central America and your photos made me want to go back and explore more! (Of course, I would probably end up eating too much because the food is so good!)

    As for the pasta dish- I’ve just discovered the amazingness of raw zucchini. I can’t wait to try this pasta salad!

  2. says

    Oh, I love this! Just made a quick raw squash salad last night with zuchhini ribbons, tomatoes, red onion, minced basil, and balsamic vinaigrette. It’s the taste of summer in a bowl!

  3. says

    I’ve never been to Central America but I really want to and your pictures made me want to plan a trip even more! And a lovely lovely recipe to celebrate your return.

  4. Louisa says

    Pasta salad is the best in the summer! A good trick someone told me once was to put a whole, unpeeled garlic clove in with the pasta or in your case, cous cous as it cooks. Then you take the clove out and mash it through the dressing! It just makes the garlic flavour more warm and subtle. Can’t wait to here more about the trip to Belize!

  5. says

    Delicious salad you have here…Can’t wait to try. Love the couscous addition. Gives the salad a unique texture and a little grander. I often crave for salads during the summer. So this is really perfect.
    Thanks for sharing.

  6. says

    Kathryn, Ooh I’ve always wanted to go to Belize. Cannot wait to see the photos you’ll share with us! We’re in Greece right now eating Greek Salads by the boatload. I love that your Mediterranean salad adds even more goodies to the mix. Yum!

    • says

      Ooh, I’m jealous. Mediterranean food is my absolute favorite! Enjoy your time there, can’t wait to see more of your trip on your blog.

  7. Allison says

    Salad looks delic! Where did you get your red and white towels that are seen in the pictures? Love them!

  8. Becky says

    Hi Kate!

    I just discovered your blog as it was linked from GrubKit’s blog, and I absolutely love it! I just moved into my first apartment about a month ago and I am having many new cooking adventures with one of my roommates– I will be trying this salad soon!

    I was wondering– who makes the fork pictured here? It’s gorgeous!

    • says

      Welcome, Becky! Glad you found my blog. The forks are vintage, I found them in my grandmother’s box of silverware from generations past. All the more special!

      • Becky says

        Oh that’s the best!! I love vintage clothes and antiques, and when they’re passed down in families it’s even better. :)

  9. Kristen Saldarriaga says

    Made it yesterday…LOVEEEE!!!!! And I added artichoke hearts because…well, because I just love them and I think they kinda fit well into the Mediterranean flavors. I am so glad I found your blog <3

  10. Simone says

    I made this two nights ago. The verdict: absolutely delicious and so full of colour. It tasted even better on day 2. We’ll definitely be having this one again and again. Thank you!

  11. Heather says

    Made this last night and loved it for a refreshing dinner on a hot summer day. I added a finely diced bell pepper and subbed in a cucumber for the zucchini, because that is what the garden had to offer. I love the way the dressing marinated the thinly sliced veggies while we let it settle in the fridge. I look forward to making this one a regular in our house! Thanks Kate!

  12. says

    Thanks for the great recipe! I made a couple of substitutions, and it turned out great – I used quick barley as the grain and sun-dried tomatoes in place of fresh. The olives, feta and basil really made it pop!

  13. Dallas Daniels says

    Hi Kate,

    This salad has been a hit with my family since I made it from day one!
    It’s so satisfying and delicious! Thank you ever so much! :)

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