Vibrant Mediterranean Pasta Salad

Welcome to your new favorite summer dish: this vibrant Mediterranean Pasta Salad Recipe. It’s a delightful medley of mini farfalle pasta, savory sun-dried tomatoes, briny Kalamata olives, tender artichoke hearts, and creamy feta cheese, all harmoniously bound by a bright and tangy oregano-lemon vinaigrette. Whether you’re seeking a refreshing side dish, a make-ahead lunch, or a flavorful main course with the addition of grilled chicken, this salad promises a burst of Mediterranean sunshine in every bite. Its simplicity and incredible flavor profile make it an absolute must-try for any occasion.

If you’re a fan of our other sensational pasta creations, be sure to explore our Greek Pasta Salad, the exciting flavors of Mexican Street Corn Pasta Salad, and the seasonal charm of Autumn Crunch Pasta Salad for more delicious inspiration!

Author’s Note: My Latest Culinary Obsession!

The Salad That Stole My Heart (and My Dinner Plans)!

A few weeks ago, during a fun Bunco night with my girlfriends, I had the pleasure of tasting a pasta salad that was nothing short of extraordinary. From that moment, I simply couldn’t get it out of my head! It featured so many of my absolute favorite ingredients: chewy pasta, rich sun-dried tomatoes, salty olives, fresh parsley, and peppery arugula. It was an explosion of Mediterranean flavors that left a lasting impression.

I knew I had to recreate it, but with a few personal touches and beloved extras. Of course, creamy avocado was a must – what’s a good salad without it? I also added refreshing cucumbers, hearty rotisserie chicken (because sometimes you just need that protein boost!), and a generous crumble of feta cheese. While I couldn’t recall the exact dressing used that night, I remembered it being wonderfully light and fresh. So, I turned to my trusty, go-to lemon vinaigrette, a staple from my beloved sweet potato quinoa salad, and adapted it with a few Mediterranean twists to perfectly complement this new creation.

It’s always challenging to pick a single favorite when it comes to pasta salads, but I can confidently say this Mediterranean version has soared to the very top of my list. It’s truly become an obsession, and I’m thrilled to share it with you!

Key Ingredients for the Perfect Mediterranean Pasta Salad

Crafting this delightful Mediterranean Pasta Salad starts with selecting high-quality, fresh ingredients. Each component plays a crucial role in building the layered flavors and appealing textures that make this dish so irresistible. Here’s a closer look at what you’ll need:

• Miniature Farfalle Pasta: The bowtie shape of mini farfalle is perfect for catching all the delicious dressing and small ingredients. Its ridged surface also helps the vinaigrette adhere beautifully. While farfalle is preferred, any small, ridged pasta shape like orecchiette or cavatappi will work wonderfully.
• Savory Sun-Dried Tomatoes with Herbs: These tomatoes are a powerhouse of concentrated flavor and natural sweetness. Opt for the thin-cut, julienned variety packed in oil and herbs for maximum convenience and depth. They infuse the salad with a rich, tangy essence that’s simply divine. No need for extra prep – just drain and add!
• Marinated Artichoke Hearts: Jarred artichokes add a wonderfully tender texture and a subtle, tangy flavor that is characteristic of Mediterranean cuisine. I highly recommend investing in good quality, oil-packed artichokes, such as DeLallo® brand, for an elevated taste experience. Be sure to drain and coarsely chop them.
• Briny Kalamata Olives: A staple in Mediterranean dishes, Kalamata olives bring a salty, fruity depth. Their distinct flavor pairs perfectly with the other ingredients. Coarsely chopping them ensures their flavor is distributed evenly throughout the salad.
• Crisp English Cucumber: For a refreshing crunch and cooling contrast, chopped English or Persian cucumbers are ideal. Their mild flavor and crisp texture brighten the salad and add a lovely freshness. Half of one large English cucumber usually yields about a cup of chopped pieces.
• Fresh Greens (Spinach & Arugula Mix): A combination of baby spinach and peppery arugula provides a fantastic base of greens, adding a touch of bitterness and vibrant color. If arugula isn’t your preference, simply use finely chopped baby spinach for a milder profile.
• Fragrant Flat-Leaf Parsley: Don’t underestimate the power of fresh herbs! Flat-leaf (Italian) parsley offers a clean, bright, and slightly peppery flavor that is far more potent and desirable than its curly counterpart. It adds an essential layer of freshness.
• Creamy Ripe Avocado: A perfectly ripe avocado is a game-changer, adding a luxurious creaminess and healthy fats. To check for ripeness, gently press the avocado; it should yield slightly, much like the tip of your nose. Dice it just before serving to prevent browning.
• Tangy Feta Cheese: Crumbled feta cheese introduces a delightful salty, tangy, and slightly creamy element that is quintessential Mediterranean. Its crumbly texture disperses wonderfully throughout the salad. If you’re not a fan of feta, goat cheese makes a delicious alternative, or you can omit it for a dairy-free option.
• Optional Rotisserie Chicken: For those seeking a heartier meal, shredded rotisserie chicken is a convenient and flavorful addition. It transforms this side dish into a complete, protein-packed main course. Feel free to use any leftover grilled or baked chicken, or simply omit it for a delicious vegetarian version.

How to Prepare This Irresistible Mediterranean Pasta Salad

Making this Mediterranean Pasta Salad is incredibly straightforward, perfect for a quick weeknight meal or preparing ahead for gatherings. Follow these simple steps for a flawless result:

1. Cook Your Pasta to Perfection: Begin by boiling the miniature farfalle pasta in generously salted water. Salting the water adequately is crucial, as it infuses flavor into the pasta itself, preventing a bland-tasting salad. Follow the package directions for al dente, usually around 8-10 minutes. Once cooked, drain the pasta, rinse it thoroughly under cold water to stop the cooking process and cool it down, then let it dry completely to avoid a watery salad.
2. Assemble Your Salad Base: In a large mixing bowl, combine the cooled pasta with your prepped ingredients: chopped rotisserie chicken (if using), drained sun-dried tomatoes, coarsely chopped marinated artichoke hearts, chopped English cucumber, coarsely chopped Kalamata olives, the baby spinach and arugula mix, and fresh flat-leaf parsley. If you plan to serve the salad immediately, go ahead and add the crumbled feta and diced avocado. However, if you’re preparing it in advance, it’s best to keep the feta and avocado separate for optimal freshness and texture.
3. Whip Up the Zesty Dressing: In a jar with a tight-fitting lid (a wide-mouth mason jar works perfectly), combine all the dressing ingredients: red wine vinegar, Dijon-style mustard, dried oregano, dried basil, minced garlic, honey, olive oil, and the juice from one large lemon. Season the dressing generously with salt and pepper to taste. Secure the lid and shake vigorously until all ingredients are well combined and emulsified. This dressing is light, bright, and packed with flavor!
4. Dress and Serve: Just before serving, add the crumbled feta and diced avocado to the main salad bowl (if they were kept separate). Give the dressing another good shake, then drizzle a generous amount over the salad. Start with most of it, then gently toss the salad to ensure everything is evenly coated. Taste and add more dressing, salt, or pepper as needed to suit your preference. Serve immediately and enjoy the fresh, vibrant flavors!

Scaling This Mediterranean Pasta Salad for Any Occasion

One of the best features of this Mediterranean Pasta Salad recipe is its incredible versatility when it comes to serving size. Whether you’re planning an intimate dinner for two or hosting a large summer gathering, this recipe scales beautifully up or down without compromising flavor or quality. There’s no complex math involved – simply adjust the quantities of each ingredient based on the number of guests you’re feeding. For a larger crowd, feel free to easily double or even triple all the ingredients, from the pasta and fresh vegetables to the dressing components. It holds up well, especially if you follow the storage tips below, making it an ideal choice for potlucks, BBQs, or family reunions where you need to feed many hungry mouths with minimal fuss. Enjoy the ease of preparation and the delightful feedback from everyone who tastes it!

Expert Tips for the Best Mediterranean Pasta Salad

Achieving a truly outstanding Mediterranean Pasta Salad goes beyond just combining ingredients. These expert tips will help you elevate your salad to perfection, ensuring every bite is flavorful and enjoyable:

• Choose Your Pasta Wisely – Go for Ridged! The type of pasta you choose significantly impacts how well the dressing adheres and how satisfying each spoonful is. Opt for ridged pasta shapes, like the recommended mini farfalle, orecchiette, or cavatappi. The grooves and nooks on these pastas act like tiny reservoirs, expertly capturing and holding onto the vibrant oregano-lemon vinaigrette, along with all the small, delicious ingredients. This ensures every bite is bursting with flavor, rather than having the dressing slide off smooth pasta. I personally love mini farfalle for its charming shape and excellent ability to hold the dressing.
• Don’t Skimp on Salting Your Pasta Water: This is arguably the most critical step for flavorful pasta. Cold pasta, especially in a salad, needs a strong flavor foundation. Think of the pasta water like a seasoning bath. For every 4 cups of water, add at least 1 teaspoon of salt (or more, until it tastes like the ocean!). This allows the pasta to absorb seasoning from the inside out. If your pasta is bland, the entire salad will suffer. Always taste your cooked pasta before adding it to the salad. You can always adjust the final seasoning of the salad, but you can’t add flavor to bland pasta once it’s cooked. For more details on proper pasta water salting, refer to this excellent guide: How to Properly Salt Your Pasta Water.
• Assemble Just Before Serving for Optimal Freshness: While this salad is fantastic for meal prep, proper assembly timing is key to maintaining its exquisite texture. The vinaigrette, though delicious, can cause delicate greens like spinach and arugula to become soggy if dressed too far in advance. To prevent this, store your dressing, pasta mixture, and delicate ingredients like avocado and feta in separate containers in the refrigerator. Only combine and dress the portion of salad you intend to eat right before serving. This ensures your greens remain crisp, your avocado stays vibrant, and the overall texture of the salad is at its peak.
• Quality Ingredients Make a Difference: While shortcuts are great, choosing high-quality ingredients for key components can truly elevate this salad. Opt for good olive oil, fresh lemons, and premium jarred artichokes and sun-dried tomatoes. These small upgrades contribute significantly to the overall flavor profile.
• Chill for Enhanced Flavors: While you can serve this salad immediately, allowing it to chill in the refrigerator for at least 30 minutes (or even a few hours, if stored properly) allows the flavors to meld and deepen. The ingredients have time to absorb the dressing, resulting in a more harmonious and delicious salad.

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Rating: 5 out of 5 stars (based on 6 votes)

Mediterranean Pasta Salad Recipe

By
Chelsea Lords

This Mediterranean Pasta Salad is a vibrant mix of mini farfalle, sun-dried tomatoes, Kalamata olives, artichokes, and feta, all tossed in a zesty oregano-lemon vinaigrette. Enjoy it as a refreshing side dish, a perfect potluck offering, or add chicken for a satisfying main meal. It’s easy to make, packed with fresh flavors, and truly a crowd-pleaser!

Prep Time:
30 minutes

Cook Time:
8 minutes

Total Time:
38 minutes

Servings:
10 servings, as a side

Video Tutorial (Optional)

For a visual guide on how to make this delicious Mediterranean Pasta Salad, you can watch our step-by-step video:

Watch Mediterranean Pasta Salad Video

Equipment

• Wide-mouth Mason Jar or other sealable container for dressing
• Large mixing bowl
• Large pot for cooking pasta

Ingredients

Adjust servings:

Salad

• 3 cups uncooked miniature farfalle pasta any smallish pasta works great!
• 1 cup chopped rotisserie chicken optional
• 1/2 cup sun-dried julienne cut tomatoes packed in oil, drained
• 1/2 cup marinated artichoke hearts drained and coarsely chopped
• 1 cup chopped English cucumber or Persian cucumbers, 1/2 of 1 large English cucumber
• 1/3 cup Kalamata olives coarsely chopped
• 2 cups lightly packed baby spinach and arugula mix or just coarsely chopped baby spinach
• 1/4 cup fresh flat-leaf parsley coarsely chopped
• 1 ripe avocado pit removed and coarsely chopped
• 1/3 cup feta cheese

Dressing

• 1/4 cup red wine vinegar
• 1-1/2 tablespoons Dijon-style mustard not regular mustard
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 clove garlic minced
• 1 tablespoon honey
• 1/2 cup olive oil
• 1 large lemon for about 3 tablespoons juice
• Salt and pepper to taste

Instructions

1. Prepare pasta according to package directions. (Note: The recipe calls for 3 cups uncooked miniature farfalle pasta, so adjust your cooking pot size accordingly.) Make sure to generously salt the water (I typically add 1 teaspoon of salt to every 4 cups of water) to season the pasta thoroughly, preventing the entire salad from tasting bland. Once cooked to al dente, drain the pasta, rinse it under cold water to cool it down and prevent sticking, then allow it to dry completely.
2. In a large mixing bowl, combine the cooled pasta with the chopped rotisserie chicken (if using), drained sun-dried tomatoes, coarsely chopped marinated artichoke hearts, chopped cucumber, coarsely chopped Kalamata olives, the baby spinach and arugula blend, and the fresh flat-leaf parsley. If you plan to serve the salad immediately, you can also add the crumbled feta and diced avocado at this stage. If you’re preparing the salad in advance for later consumption, cover the salad mixture and refrigerate it without the feta and avocado to maintain their freshness and texture (see storage tips below).
3. For the dressing, combine all dressing ingredients in a large mason jar or another sealable container. This includes the red wine vinegar, Dijon-style mustard, dried oregano, dried basil, minced garlic, honey, olive oil, and approximately 3 tablespoons of fresh lemon juice from one large lemon. Season the dressing with salt (I usually start with about 1/2 teaspoon) and 1/4 teaspoon of black pepper, or to your personal taste. Seal the jar tightly and shake vigorously until all ingredients are thoroughly combined and emulsified. Store the dressing in the fridge until you’re ready to dress the salad. Remember to give it another good shake just before pouring.
4. When you’re ready to eat, if you previously stored the feta and avocado separately, add them to the main salad bowl now. Drizzle the prepared dressing over the salad. You may not need to use all of it at once; add to your preference. I typically add most of the dressing initially and then a bit more as the salad settles to ensure it’s moist and flavorful. Gently toss the salad to distribute the dressing and ingredients evenly. Taste and adjust any seasonings (additional salt and pepper) as needed before serving. Enjoy your delicious and vibrant Mediterranean Pasta Salad!

Recipe Notes

Storage: For the best experience, store the main salad (pasta, veggies, chicken), avocado, feta cheese, and dressing in separate containers. Add the avocado, feta, and dressing right before serving. Once combined, the salad won’t store as well, as the spinach may wilt and the avocado will brown.

Variations: Feel free to customize this salad! Add chickpeas for extra protein and fiber, or bell peppers for more crunch and color. Cherry tomatoes, halved, also make a great addition.

Nutrition Information

Serving: 1 serving | Calories: 509kcal | Carbohydrates: 62g | Protein: 19g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 416mg | Potassium: 610mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1985IU | Vitamin C: 32mg | Calcium: 160mg | Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation.