Mediterranean Pasta Salad

An easy Mediterranean Pasta Salad Recipe tossed in a homemade Italian dressing. Perfect for quick lunches, picnics, BBQ’s, backyard get-togethers, and easy dinners.

Course Salad

Cuisine Italian

Prep Time 5

Cook Time 9

Servings

Calories 440

Author Elena Tomasi

Ingredients

For the pasta salad:

½ lb. (225 g) pasta any small shape will do
2 cups (40 g) fresh arugula
½ cup (95 g) jarred marinated artichoke hearts drained and roughly chopped
½ cup (55 g) sun-dried tomatoes (packed in oil) drained and coarsely chopped
⅓ cup (65 g) Kalamata olives roughly chopped
⅓ cup (50 g) crumbled feta cheese I used reduced fat
¼ cup (35 g) roasted red bell peppers drained and sliced
¼ cup (5 g) chopped fresh parsley

For the Italian dressing:

⅓ cup (65 g) extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon water
1 garlic clove minced
1 teaspoon salt
½ teaspoon dry oregano
½ teaspoon dry basil

Instructions

Pasta salad:

Cook the pasta according to package directions. (I usually cook it one minute less). Then, drain it and rinse it under cold water to stop the cooking process.
Toss the pasta with ⅓ of the homemade Italian dressing and set aside.

Italian dressing:

In a mason jar, combine the extra virgin olive oil, white wine vinegar, water, garlic, dried oregano, dried basil, and salt. Place the lid on the mason jar and shake to combine.

Assembly:

In a large serving bowl combine the prepared pasta, arugula, artichoke hearts, sun-dried tomatoes, olives, feta cheese, red bell peppers, and parsley.
Pour the remaining dressing and toss gently until all the ingredients are evenly coated.
Taste and adjust the seasoning if needed.
You can serve the Mediterranean pasta salad at room temperature or chilled.

Notes

Serves 4 as a main or 6 as a side.

Nutrition