Mediterranean Pasta Salad

4.94 from 16 votes

This fresh, vibrant 30-min recipe brings the flavors of the Mediterranean to your table, as it combines tomatoes, arugula, basil, Kalamata olives, and Feta.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: Mediterranean Recipes

Keyword: 30 minues, Arugula, Balsamic Vinegar, Basil, Dijon Mustard, Easy Recipe, Extra Virgin Olive Oil, Feta Cheese, Garlic, Healthy, Lemon, Nut-Free, Parmesan Cheese, Pasta, Summer, Tomatoes

Diet: Flexitarian, Mediterranean, Vegetarian

Servings:

Calories: 569kcal

Author: Sonia Skounaki-Garbidakis

Ingredients

For the Lemon Vinaigrette:

½ cup extra virgin olive oil
2 tbsp white balsamic vinegar
1 tsp lemon zest preferably organic
2 tbsp lemon juice freshly squeezed
1 large clove of garlic finely minced
1 tbsp Dijon mustard
1 tbsp honey

For the Pasta Salad:

1 16-oz. box penne pasta
2 tbsp extra virgin olive oil
2 large clove of garlic minced
1 pint cherry or grape tomatoes halved
2 cups fresh arugula
12-15 large fresh basil leaves cut to a chiffonade
⅓ cup Kalamata olives chopped
3 tbsp Parmesan cheese finely grated
3 oz Greek Feta cheese roughly chopped

Instructions

Prepare the pasta according to package directions until just al dente. Drain, rinse, and set aside.
While the pasta is cooking, prepare the vinaigrette. Combine all 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 until ready to use).
Add olive oil and garlic to a skillet set over medium heat. Sauté for approximately 1-2 minutes, or just until the garlic develops some color.
Add the tomatoes and cook, stirring occasionally, for 2-3 minutes or just until the tomatoes are warmed through.
Remove from heat and stir in the fresh arugula.
Setaside.
In a large mixing bowl, combine the warm tomato and arugula mixture with the fresh basil and Kalamata olives.
Add the warm cooked penne pasta and both types of cheese.
Season with salt and black pepper, to taste, and drizzle with the lemon vinaigrette. Toss to combine.
1. Transfer the pasta salad to a large serving bowl and garnish with some fresh arugula, sprigs of basil, and freshly grated Parmesan cheese.

Notes

Cooking tips

Chiffonade is cutting thin strips of herbs. (see also Cooking Terms Glossary)

Prepare the lemon vinaigrette in advance to give the flavors a chance to fully develop.

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.

Make-ahead tips

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.

Storing leftovers

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.

Nutrition