Mediterranean Pasta Salad

This Mediterranean Pasta Salad is filled with all of your favorite Mediterranean flavors, like pasta, tomatoes, olives, artichokes, and more! It’s the perfect side dish to share, or to serve alongside your family dinner.

If you love Mediterranean flavors, also try this Mediterranean Pizza or these Greek Chicken Bowls.

I can never have too many pasta salad recipes. Add in Mediterranean flavors, and I’m definitely sold!

This Mediterranean Pasta Salad is filled with so many delicious flavors. Salty feta cheese, fresh arugula, a fresh olive oil and vinegar dressing – there is really so much goodness going into this salad that you just know it’s going to be good!

Ingredients

Make sure to check out the full ingredient list with amounts in the recipe card below.

Pasta: You can really use any short cut pasta in this recipe. I used ziti, but penne or farfalle would also work great. My original recipe posted here used orzo, which is great, as well, but I think I prefer the pasta that is a little bigger.

Dressing: This is a pretty basic Greek style vinaigrette. I like to use red wine vinegar, but feel free to change up the vinegar to what you like the best.

Additions: This is where the fun begins! I’ve loaded my salad with all kinds of goodies – arugula, cucumber, grape tomatoes, artichoke hearts, olives, feta cheese, sun-dried tomatoes, and pine nuts. The best part of this salad is that any of these ingredients can easily be left out, or feel free to add in any other Mediterranean flavors that you love.

How to Make Mediterranean Pasta Salad

STEP 1: Bring a large pot of water to a boil, then add the pasta and cook it until it is al dente. You don’t want to take it too far – the pasta should still be slightly firm and not mushy.

STEP 2: While the pasta is cooking, make your dressing. I like to combine all of the ingredients in a jar with a lid, then shake it up until it is emulsified. You can also make this in a blender or a mini food processor, but I think it works just fine in a jar.

STEP 3: Take the cooked, drained pasta and add in all of your other ingredients. You want to do this in a large bowl.

STEP 4: Add the dressing, and then stir it all together to combine. It’s now ready to serve!

Tips and Tricks

This salad can be served right away, but I like to give it a few hours in the refrigerator to let the flavors really blend.

You can add in a protein – like chicken or shrimp – to make this a main dish salad instead of a side. Or you could add in some chickpeas for more protein.

Make sure you use a good quality olive oil, as the flavor in the dressing will really come through on this salad.

Take a taste of the salad before serving it. It has a lot of salty ingredients in it already, so you shouldn’t have to add any additional salt, but sometimes you need a little extra kick.

More Delicious Pasta Salads

Caprese Pasta Salad
Shrimp Pasta Salad
Bow Tie Pasta Salad

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Mediterranean Pasta Salad

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 6 servings

Course: Side Dish

Cuisine: Mediterranean

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This Mediterranean Pasta Salad is filled with all of your favorite Mediterranean flavors, like pasta, tomatoes, olives, artichokes, and more! It’s the perfect side dish to share, or to serve alongside your family dinner.

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Ingredients

• ▢ 8 oz short cut pasta (I used ziti)
• ▢ 1/4 cup extra virgin olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 tablespoon dijon mustard
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon fresh chopped oregano
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 2 cups Arugula
• ▢ 1/2 English cucumber diced
• ▢ 1 cup Grape tomatoes halved
• ▢ 1/2 cup marinated artichoke hearts roughly chopped
• ▢ 1/2 cup Kalamata olives halved
• ▢ 1/2 cup crumbled Feta cheese
• ▢ 1/4 cup Sun dried tomatoes in oil drained and chopped
• ▢ 1/4 cup toasted pine nuts

Instructions

• Bring a large pot of water to a boil. Salt generously, then add the pasta. Cook according to package directions, until al dente. Drain.
  8 oz short cut pasta
• While the pasta is cooking, combine the olive oil, vinegar, mustard, lemon juice, oregano, salt, and pepper in a small jar with a lid. Shake until combined and emulsified.
  1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dijon mustard, 1 tablespoon fresh lemon juice, 1 tablespoon fresh chopped oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper
• Add the cooked, drained pasta to a large bowl. Add the arugula, cucumber, tomatoes, artichoke hearts, olives, feta cheese, sun dried tomatoes, and pine nuts.
  2 cups Arugula, 1/2 English cucumber, 1 cup Grape tomatoes, 1/2 cup marinated artichoke hearts, 1/2 cup Kalamata olives, 1/2 cup crumbled Feta cheese, 1/4 cup Sun dried tomatoes in oil, 1/4 cup toasted pine nuts
• Pour the dressing over the top of the bowl, then stir to combine all of the ingredients.
• Serve right away, or refrigerate for a few hours for the flavors to meld together.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 356kcal (18%), Carbohydrates: 36g (12%), Protein: 9g (18%), Fat: 21g (32%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 9g, Monounsaturated Fat: 2g, Cholesterol: 11mg (4%), Sodium: 619mg (27%), Potassium: 446mg (13%), Fiber: 4g (17%), Sugar: 3g (3%)

Keywords: mediterranean, pasta salad