Mediterranean Pasta Salad
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 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
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: 6
Calories: 569kcal
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
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.
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.
Calories: 569kcal | Carbohydrates: 64.5g | Protein: 13.7g | Fat: 29.1g | Saturated Fat: 6.2g | Cholesterol: 14.4mg | Sodium: 302.8mg | Fiber: 3.5g | Sugar: 7.9g