Mediterranean Pasta Salad
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8 servings as a side dish
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Calories
540 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Pasta Salad
Description
The Mediterranean Pasta Salad features tricolor pasta cooked al dente, then dressed with a tangy mixture of balsamic vinegar, Dijon mustard, olive oil, salt, and pepper to prevent sticking and build flavor. Once cooled, ingredients such as diced sun-dried tomatoes packed in oil, drained artichoke hearts, sliced black olives, diced red onion, and fresh or dried herbs including basil and oregano are added. The salad is finished with crumbled feta and freshly grated Parmesan to add salty creaminess.
This salad balances al dente pasta with the chewy texture of sun-dried tomatoes and the soft bite of artichokes, while the herbs provide freshness. The vinaigrette combines acidity and richness, coating ingredients lightly rather than weighing them down.
Mediterranean Pasta Salad works well as a side dish for grilled proteins or as a light main course in warmer weather. It is suitable for picnics or potlucks since it can be chilled ahead and served cold or at room temperature.
The recipe notes recommend a homemade sauté spice blend of equal parts salt, black pepper, and garlic powder to season the salad, which provides a consistent flavor base that complements the Mediterranean ingredients nicely.
Ingredients
- 1 pound tricolor pasta
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ cup extra-virgin olive oil
- ⅓ cup sun-dried tomato I like the sun-dried tomatoes that are jarred and packed in oil the best, diced
- 1 (14.5-ounce) (14.5-ounce) can artichoke hearts drained and diced
- ¼ cup basil torn into small pieces, or 1 tablespoon dried, fresh
- 2 teaspoons oregano or 1/2 teaspoon dried, fresh, chopped
- ¼ cup red onion diced
- ¾ cup black olives sliced, or kalamata olives
- 2 teaspoons saute spice see note
- 4 ounces feta cheese crumbled
- ½ cup Parmesan Cheese freshly grated
Instructions
- Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
- Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
- When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, saute spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.
Notes
- Use a homemade sauté spice blend of equal parts salt, black pepper, and garlic powder for seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings as a side dish
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 540kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 17mg | 6% |
| Sodium | 2350mg | 98% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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