Mediterranean Pasta Salad - Eat Mediterranean Food

As the weather starts to warm up, I can’t help but crave delicious and healthy salads. Pasta salads are the perfect summer dish. They’re light, refreshing, and easy to make.

This Mediterranean pasta salad is one of my favorites. It’s packed with a lot of interesting flavors in each bite. First, the pasta is tossed with a delicious lemon vinaigrette, which gives it a bright and zesty flavor. It is then topped with peppery fresh arugula, sweet cherry tomatoes, briny Kalamata olives, salty Parmesan cheese, and creamy Feta cheese. There is nothing bland about this dish.

This is a robust yet balanced dish that can be served as a light and satisfying main course or as a hearty side dish for grilled chicken or fish.

It’s also the perfect dish for a summer picnic or potluck. This recipe is simple to follow. In addition, this salad can be served cold or at room temperature, making it ideal for warm weather days. So whether you’re feeding a crowd or simply looking for a tasty side dish, this Mediterranean Pasta Salad is sure to please.

All pasta salad recipes are essentially very flexible; just cook the pasta, toss in some chopped veggies and herbs, and dress with a vinaigrette.

Our pasta salad is packed with flavors of the crossroads of the Mediterranean region! The peppery arugula, briny olives, the salty, creamy feta cheese against the juicy cherry tomatoes, and the mildness of the pasta. Here is what you need to make this dish:

• Pasta: I am using penne pasta here, but you can use your favorite medium-sized pasta.
• Cherry tomatoes: Sweet, juicy, ripe, colorful tomato is the queen of summer!
• Olives: Whether you buy them jarred or you grab them from the olive bar at your local grocery store, be sure to select pitted olives.
• Parmesan cheese: The perfect pair for any pasta dish; it adds rich, nutty bold notes to the salad.
• Feta cheese: A great way to add some creaminess to the dish without using mayo or a creamy salad dressing. Buy the imported Greek feta, made with sheep or a mix of sheep and goat milk. You can still make the dip with domestic feta, but you will not get this recipe’s rich and creamy texture and flavor.
• Fresh arugula: For extra texture, verdant spiciness, and to make it even more interesting.
• Fresh basil: Adds a ton of aroma to the pasta salad.
• Lemon: The juice and the zest add an incredible brightness to the dish.
• Garlic: Adds aroma and a kick to the salad.
• Dijon mustard: Adds a smooth, complex, spicy, tangy note.
• Honey: Brings everything together and elevates the flavors.
• Extra virgin olive oil.

How to make the Mediterranean Pasta Salad

• Cook the pasta until just al dente according to the package directions.
• Drain, rinse in cold water, and set aside.
• While the pasta is cooking, prepare the vinegarette. Mix the ingredients in a glass jar with a tight-fitting lid, cover, and shake vigorously until emulsified. Set aside (or prepare in advance and store in the refrigerator).
• Add olive oil and garlic to a skillet set over medium heat. Sauté for 1-2 minutes, or until the garlic develops some color. Be mindful not to overcook the garlic, as it will become bitter.
• Add the cherry tomatoes and cook, occasionally stirring, just until the tomatoes are warmed through. Remove from heat and stir in the fresh arugula. Set aside.
• In a large mixing bowl, combine the warmed tomato and arugula mixture with the fresh basil and Kalamata olives.
• Add the cooked penne pasta along with both types of cheese.
• Season to taste with salt and black pepper.
• Drizzle with the lemon vinaigrette and toss together until combined.
• Transfer pasta salad to a large serving bowl. Garnish with arugula, basil sprigs, and freshly grated Parmesan cheese on the top.

Cooking tips to make the perfect Mediterranean Pasta Salad

Don’t overcook the penne pasta. When pasta has been overcooked, it takes dull, and its texture becomes mushy. No one wants a mushy pasta salad! The pasta should hold up and have a little bite. So, it should only be cooked until al dente.

Cold pasta salads require rinsing with cold water to prevent the pasta from cooking further. This also prevents the pasta from sticking together.

This Mediterranean pasta salad recipe is very versatile and easy to customize. Here are some ideas:

Use gluten-free pasta or quinoa in place of traditional pasta.

Make it a Caprese pasta salad. Replace the feta cheese with halved mini mozzarella balls.

Swap out the arugula for spinach for a mild taste

Add some protein by tossing a can of chickpeas or cannellini beans.

You can also add a can of tuna or salmon to make a light and hearty cooling lunch or dinner for the hot summer days.

Make-ahead tips and Storing leftovers

This pasta can be made a day ahead of time as the pasta can soak up all the flavors and aromas of the other ingredients and the delicious vinaigrette. Just give it a quick toss before serving.

Leftovers of this pasta salad are perfect for lunch the next day! Store any leftovers in the refrigerator in an airtight glass container for up to 3 days. Then, toss it again before serving to mix the flavors together.

• The Mediterranean pasta salad is a terrific dish for a summer picnic or any potluck.
• This salad doubles as a main dish and is a great light lunch or dinner.
• You can serve it as a side dish for grilled/roasted seafood, or poultry.
• It is great to add in a lunchbox for a weekday lunch as it holds well and can be enjoyed chilled.

If you love this recipe try my other salad recipes that double as a main dish

Quinoa Tabouli

Cauliflower Tabbouleh (Grain-Free)

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