Copycat Recipe for Costco Mediterranean Pasta Salad: Bright Herbs and Feta in Every Bite

I recreated this beloved deli favorite after countless requests for a homemade version that captures Costco’s signature flavors. The secret lies in the perfect balance of briny olives, crisp vegetables, and creamy feta that makes this pasta salad irresistible.

This copycat version uses the same simple ingredients you’d find in the original, with a bright lemon-herb dressing that ties everything together beautifully. The pasta stays perfectly al dente, while the vegetables maintain their crisp texture even after chilling.

What you’ll love is how the flavors develop after sitting for just 30 minutes, allowing the dressing to penetrate every bite. It’s the ideal make-ahead dish for gatherings or meal prep.

Serve it as a side or light main dish. The result is remarkably close to the Costco classic.

Ingredients for Copycat Recipe for Costco Mediterranean Pasta Salad

Bright herbs, briny olives, and creamy feta make this pasta salad a crowd-pleaser every time.

The feta is non-negotiable here—Athens or President brands have that perfect crumble and tang. For the olives, Costco’s Kirkland Kalamatas are spot-on (and a great deal). I grab my pasta from the bulk section at Whole Foods—rotini holds dressing better than penne. The cucumber should be seedless (English or Persian) so it stays crisp, not watery.

No feta? Queso fresco works in a pinch, but the flavor won’t be the same. Swap olives for peppercorns or artichokes if needed. The parsley can be flat-leaf or curly, but fresh is key—dried won’t cut it. If you’re out of red wine vinegar, apple cider vinegar at the same amount gets you close. The lemon juice must be fresh though (bottled lacks brightness).

This tastes even better after 24 hours in the fridge. Keeps for 4-5 days in an airtight container. Don’t dress it too early or the pasta will soak up all the liquid. I always double the batch for potlucks—it disappears fast.

Step-by-Step Instructions for Mediterranean Pasta Salad

This method delivers that signature Costco flavor with bright herbs and tangy dressing in every bite.

Step 1: Cook and Cool the Rotini Pasta

Bring a large pot of salted water to a rolling boil. Add the 1 lb Rotini Pasta and cook according to package directions until al dente—usually 8-10 minutes. You want it slightly firm so it holds up to the dressing and other ingredients.

Drain the pasta in a colander and immediately rinse under cold water to stop the cooking process. Shake off any excess water and transfer to a large mixing bowl. This cooling step prevents the pasta from turning mushy when combined with the dressing later.

Step 2: Prepare the Fresh Vegetables

While the pasta cooks, dice the 1 whole English Cucumber into ¼-inch pieces, removing seeds if they appear watery. Finely dice the 0.5 whole Red Onion and soak in cold water for 5 minutes to mellow its sharpness, then drain.

Dice the 1 whole Red Bell Pepper into ¼-inch pieces, halve the 2 cups Cherry Tomatoes, and slice the 0.5 cup Kalata Olives in half. Chop the 0.5 cup Fresh Parsley and 0.25 cup Fresh Dill just before adding to prevent wilting. Real talk: fresh herbs make all the difference here.

Step 3: Whisk Together the Tangy Dressing

In a medium bowl, combine the 0.75 cup Extra-Virgin Olive Oil, 0.33 cup Lemon Juice, 2 tbsp Red Wine Vinegar, 1 tbsp Dijon Mustard, 1 tsp Dried Oregano, and minced 3 cloves Garlic Cloves. Whisk vigorously for 30 seconds until fully emulsified.

The dressing should look creamy and slightly thickened from the mustard. Taste and adjust seasoning if needed, though the feta will add saltiness. Here’s the thing—letting the dressing sit for 5 minutes allows the flavors to meld beautifully before tossing with the pasta.

Step 4: Combine All Ingredients and Chill

Add the prepared vegetables, 0.5 cup Kalata Olives, and crumbled 8 oz Feta Cheese to the bowl with the cooled pasta. Pour the dressing over everything and toss gently with a large spoon or tongs until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours for maximum flavor development). This chilling time lets the pasta absorb the dressing and the flavors harmonize, just like the Costco version you love.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always cook the 1 lb Rotini Pasta up to 2 days in advance, rinse it cold, and store it in an airtight container in the fridge. This saves time and ensures the pasta stays firm when you add the dressing. 💡

Veggie Prep Tips

Chop all vegetables the night before—dice the English Cucumber, Red Bell Pepper, and Red Onion. Store them in separate containers to maintain crispness. The Cherry Tomatoes can be halved and kept at room temperature.

Dressing Advance

Whisk the dressing up to 3 days ahead and refrigerate in a jar. The flavors deepen over time, and it emulsifies beautifully when shaken before use. Just

Chilling Time

After combining everything, let it chill for at least 2 hours—overnight is even better. This allows the pasta to absorb the lemon-herb dressing fully, just like the Costco version. The flavors meld and taste even brighter the next day.

Storage Solution

Store the finished salad in a large airtight container for up to 5 days. I use glass containers to keep the colors vibrant. Stir before serving to redistribute the dressing. ❄️

Batch Doubling

This recipe scales perfectly for crowds. Double the ingredients and use a large mixing bowl to toss everything. The flavors hold up well, making it ideal for potlucks or meal prep for the week.

Frequently Asked Questions