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Mediterranean Pasta Salad

Mediterranean Pasta Salad with Greek pasta, olives, feta, artichokes, and sun-dried tomatoes in a bright lemon-herb dressing. Penne is cooked and rinsed for a tender-yet-not-mushy texture, then chilled so the flavors meld.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb penne pasta
  • 1 cup Kalamata olives, halved
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, quartered
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.5 cup red onion, diced
  • 6 oz feta cheese, crumbled
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley, chopped
  • 0.1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook penne pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking and keep the pasta firm.
Make the lemon-herb dressing
  1. Whisk together olive oil, lemon juice, garlic, dried oregano, salt, and pepper until evenly combined. The mixture should look glossy and fragrant.
Assemble the salad
  1. Combine pasta, Kalamata olives, cherry tomatoes, artichoke hearts, sun-dried tomatoes, red onion, and feta in a large bowl. Toss gently so the feta stays in small crumbles.
  2. Pour the lemon-herb dressing over the salad and toss gently to coat everything. Stop once the pasta looks evenly slick with dressing.
Chill and serve
  1. Refrigerate the Mediterranean pasta salad for at least 2 hours to let the flavors meld. It should taste brighter and more cohesive after chilling.
  2. Garnish with fresh parsley just before serving. The salad should look fresh with a green pop on top.

Notes

Pro tip: rinse the pasta well under cold water so it doesn’t absorb extra dressing and turn soft. Store leftovers in the refrigerator in an airtight container for up to 3 days (best texture within 48 hours); freeze is not recommended. For a dairy-light option, use a reduced-fat feta or omit feta and add extra olives and a bit more lemon juice to keep the flavor balanced.