The basic idea is simple: boil the pasta, chop the veggies, then toss with a simple Mediterranean-style dressing. It takes about 30 minutes to whip up, and it’s well worth the time. Alex and I have made a lot of pasta salad recipes, but the zingy fresh flavors in this one makes it one of our favorites! We served it at a cookout where it got rave reviews, and leftovers are equally as tasty for lunch.
Fusilli (spirals) or other short-cut pasta Cucumber Cherry tomatoes Sun dried tomatoes Artichoke hearts Red onion Baby arugula Feta cheese Mediterranean dressing: lemon juice, red wine vinegar, garlic, Italian seasoning, olive oil
Frequently asked questions
Spirals (fusilli) Bowties (farfalle) Penne Shells (conchiglie) Orecchiette Gemelli Gigli
Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages indicates to cook the pasta too long. Start taste testing the pasta a few minutes before the package says to. Taste test and look for small white fleck at the core. Catch it right when there’s a small white fleck at the core, or just when it disappears: then immediately drain the pasta. For pasta salad, we like to rinse the pasta in cool water until it cools down enough to make into the salad.
Mediterranean pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week. Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
Try this classic pasta salad or chicken pasta salad. Go for pesto pasta salad, bow tie pasta salad or tortellini salad. Make fan-favorite dill pickle pasta salad. Pair tomatoes and basil for Caprese pasta salad, or feta and olives for Greek pasta salad. Opt for shrimp pasta salad.
5 from 2 reviews
