If you’re searching for a refreshing, vibrant pasta salad bursting with Mediterranean flavors, this recipe is exactly what you need. Loaded with fresh arugula, sun-dried tomatoes, marinated artichoke hearts, kalamata olives, pine nuts, and a zesty basil pesto dressing, this Mediterranean Pasta Salad offers a perfect balance of textures and tastes.
Why You’ll Love This Mediterranean Pasta Salad
What makes this Mediterranean Pasta Salad so special is its vibrant combination of fresh and tangy ingredients paired with a rich pesto dressing. You get the earthiness from arugula, a hint of saltiness from kalamata olives and capers, and a subtle nuttiness from pine nuts. The sun-dried tomato oil enhances the dressing’s depth and ties everything together beautifully.
This salad is not only flavorful but also quick to make, ideal for busy days when you want a nutritious yet satisfying meal without spending hours in the kitchen. Plus, the make-ahead option means you can prepare it in advance, letting the flavors meld for even better taste.
Its flexibility allows you to customize it easily—adding your favorite protein or swapping ingredients to suit your preferences. It’s a crowd-pleaser perfect for family dinners, potlucks, or casual gatherings.
Ingredients for Mediterranean Pasta Salad
Here’s everything you’ll need to make this fresh and tasty salad come to life:
- 12 ounces pasta (penne or any small shape you prefer)
- 1 jar (12 ounces) marinated artichoke hearts, drained and roughly chopped
- ½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)
- ½ cup kalamata olives, chopped
- 3 tablespoons capers, rinsed to remove excess salt
- ¼ cup sliced scallions
- ¼ cup chopped fresh parsley
- 1 cup packed fresh arugula, roughly chopped
- ⅓ cup grated Parmesan cheese
- 3 tablespoons pine nuts
For the dressing:
- 3 tablespoons basil pesto (homemade or store-bought)
- ⅓ cup olive oil
- 2 tablespoons reserved sun-dried tomato oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
How to Make Mediterranean Pasta Salad
Start by cooking the pasta according to the package instructions until it reaches an al dente texture—that means it should be tender but still have a little bite. Once cooked, rinse the pasta under cold water to stop the cooking process and drain thoroughly. To speed cooling, spread the pasta evenly on a baking sheet and place it in the refrigerator for about 30 minutes.
Next, prepare the salad base. In a large bowl, combine the cooled pasta with chopped marinated artichoke hearts, sun-dried tomatoes, kalamata olives, capers, sliced scallions, and chopped parsley. Toss everything together gently but thoroughly to distribute the ingredients evenly.
If you’re planning to serve the salad later, cover the bowl and store it in the refrigerator. This step makes it convenient for meal prepping or taking it to events.
Now, whisk together the dressing. In a small bowl, mix basil pesto, olive oil, the reserved sun-dried tomato oil, lemon juice, salt, and pepper. Stir well to blend all components, creating a smooth and flavorful dressing. You can prepare this ahead as well, keeping it refrigerated until needed.
When ready to serve, add the fresh arugula, grated Parmesan cheese, and pine nuts to the salad bowl. Toss the salad lightly to combine these delicate ingredients without crushing the arugula. Drizzle the pesto dressing over the salad and toss once more, ensuring every bite will be coated in that delicious flavor. Taste and adjust the seasoning, adding more salt or pepper if desired.
How to Serve Mediterranean Pasta Salad
This salad is perfect as a standalone light meal or a side dish accompanying grilled vegetables, seafood, or poultry. Serve it chilled or at room temperature depending on your preference and occasion. For an elegant presentation, place the salad in a large bowl, garnished with extra pine nuts and a few fresh parsley leaves.
If you’re serving guests, provide additional lemon wedges or a sprinkle of Parmesan on the side so everyone can customize their salad to taste. It pairs wonderfully with crusty bread or pita chips for an added crunch.
For picnic or potluck events, keep the salad refrigerated until serving time to maintain freshness and crispness of the arugula and other greens. Transport the dressing separately if possible, and toss right before eating to avoid sogginess.
Expert Tips for Mediterranean Pasta Salad
To get the best flavor and texture, start by selecting quality ingredients. Use fresh arugula with bright green leaves and good-quality sun-dried tomatoes packed in oil for richness. When cooking pasta, don’t overcook it—al dente ensures the pasta holds up well in the salad without becoming mushy.
If you want to add protein, grilled chicken or chickpeas are excellent choices that complement the Mediterranean flavors without overpowering the salad.
Toast the pine nuts lightly in a dry skillet over medium heat until golden brown. This simple step enhances their nutty flavor and adds an irresistible crunch.
For extra brightness, consider adding a splash of red wine vinegar or a pinch of crushed red pepper flakes to the dressing. This will introduce a slight tang and subtle heat to elevate the salad.
Finally, always toss the salad gently after adding delicate ingredients like arugula and cheese to preserve their texture and appearance.
How to Store Mediterranean Pasta Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep fresh for up to 3 days. To maintain the best texture, keep the dressing separate and add it just before serving when reheating or serving cold.
If you have already combined everything, gently stir the salad before serving, as some ingredients may settle or separate.
Avoid freezing this salad, as the fresh greens and cheese do not freeze well and may become soggy or lose their flavor.
Variations of Mediterranean Pasta Salad
This recipe is wonderfully adaptable, allowing you to switch ingredients or add extras based on your preferences or what’s on hand.
Try swapping arugula for baby spinach or mixed greens for a milder flavor. You can also add chopped cucumbers or cherry tomatoes for a fresh, juicy crunch.
For a vegan version, simply omit the Parmesan cheese or replace it with a plant-based alternative, and ensure your pesto is dairy-free.
Add grilled shrimp or cooked quinoa for a heartier option that can easily serve as a main course.
Experiment with different nuts such as toasted almonds or walnuts instead of pine nuts to bring a new texture and flavor profile.
Frequently Asked Questions About Mediterranean Pasta Salad
What type of pasta works best for this salad?
Small pasta shapes like penne, rotini, or farfalle work great because they hold the dressing and ingredients well.
Can I make this salad ahead of time?
Yes, you can prepare the salad base and dressing ahead. Keep arugula, cheese, and pine nuts separate until just before serving to maintain freshness.
How long does Mediterranean Pasta Salad keep in the fridge?
When stored properly in an airtight container, it stays fresh for up to 3 days.
Can I add protein to this salad?
Absolutely! Grilled chicken, chickpeas, or cooked shrimp make excellent additions for a more filling meal.
Is this salad suitable for vegan diets?
By omitting the Parmesan and using vegan pesto, you can easily make this salad vegan-friendly.
How do I keep the salad from becoming soggy?
Keep the dressing separate until serving time and toss the salad just before eating to avoid sogginess.
Mediterranean Pasta Salad
Equipment
- Large Bowl
- Small Bowl
- Pot
Ingredients
- 12 oz. pasta (penne or any small shape)
- 1 jar marinated artichoke hearts (12 oz, drained and roughly chopped)
- ½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)
- ½ cup kalamata olives chopped
- 3 Tbsp. capers rinsed to remove excess salt
- ¼ cup scallions sliced
- ¼ cup fresh parsley chopped
- 1 cup fresh arugula roughly chopped
- ⅓ cup Parmesan cheese grated
- 3 Tbsp. pine nuts
- 3 Tbsp. basil pesto (homemade or store-bought)
- ⅓ cup olive oil
- 2 Tbsp. reserved sun-dried tomato oil
- 1 Tbsp. fresh lemon juice
- to taste salt
- to taste freshly ground black pepper
Instructions
- Cook pasta according to package instructions until al dente. Rinse under cold water to stop cooking and drain thoroughly. Spread on a baking sheet and chill in the refrigerator for 30 minutes.
- In a large bowl, combine cooled pasta, marinated artichoke hearts, sun-dried tomatoes, kalamata olives, capers, scallions, and parsley. Toss gently to distribute ingredients.
- In a small bowl, whisk together basil pesto, olive oil, reserved sun-dried tomato oil, lemon juice, salt, and pepper until smooth.
- Add arugula, Parmesan cheese, and pine nuts to the salad bowl. Drizzle with the pesto dressing and toss gently to combine.
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