This Mediterranean pasta salad is loaded with the salty, tangy flavors of Kalamata olives, capers, feta cheese, and artichoke hearts tossed with a zesty red wine vinaigrette. Enjoy it with grilled chicken, grilled shrimp, or dry rub grilled pork tenderloin.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pasta: Any short pasta shape works with this recipe, including penne, rotini, elbow macaroni, farfalle, or cellentani.
- Tomatoes: Cherry and grape tomatoes, sliced in half, are ideal, but you can use any sun-ripened tomato, diced.
- English cucumbers: English cucumbers work best for this salad. The skins are less tough, so peeling is unnecessary, and the seeds are smaller than those of Persian cucumbers.
- Kalamata olives: You can substitute Nicoise or Manzanilla olives.
- Capers: For best results, drain and rinse them to remove the excess salt.
- Chickpeas: Also known as garbanzo beans. Chickpea is the English term, and Garbanzo beans are the Spanish term.
- Artichoke hearts: Canned or jarred in brine, not the ones packed in oil.
- Feta cheese: You can substitute goat cheese. Choose an older, drier goat cheese.
- Vinegar: Use red or white wine vinegar.
- Mustard: Dijon or spicy brown mustard. They both work well.
How To Make Mediterranean Pasta Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mix the salad dressing ingredients in a mason jar or in a bowl with a whisk.
- Cook the pasta al dente according to the package instructions, then drain well. cool for a few minutes. See below for my hints on cooling pasta so it does not stick together.
- Add the cooled pasta and the remaining salad ingredients to a large serving bowl.
- Drizzle with the vinaigrette and toss to coat.
Preparation Guidelines
- Use a spider strainer to move the cooked pasta to a baking sheet to drain and cool. This helps keep the pasta from sticking without being rinsed. Rinsing removes starch, and starch helps the sauce stick to the pasta.
- Do not add salt and pepper to this salad until you taste it. Olives, capers, and artichoke hearts are quite salty.
- This salad can be prepared up to a day in advance. Store it in an airtight container in the refrigerator. Reserve a couple of tablespoons of the vinaigrette, the feta cheese, the arugula, and the parsley until ready to serve.
Perfect Pairings
- Chicken: Greek chicken, garlic butter chicken, or balsamic chicken
- Fish or shrimp: lemon pepper cod, dill-herbed tilapia, or garlic butter shrimp
- Pork: grilled pork tenderloin or stuffed pork tenderloin
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Mediterranean Pasta Salad
This Mediterranean pasta salad is loaded with the salty, tangy flavors of Kalamata olives, capers, feta cheese, and artichoke hearts tossed with a zesty red wine vinaigrette.
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Servings: 10 servings
Calories: 285kcal
Ingredients
Mediterranean Salad Dressing
- ⅓ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 1½ teaspoons Dijon mustard
- 2 cloves garlic, minced or pressed
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Mediterranean Pasta Salad
- 1 lb uncooked rotini pasta
- 2 cups halved cherry tomatoes
- 1 cup quartered and sliced English cucumbers
- ⅓ cup thinly sliced red onions
- 1 cup pitted, halved Kalamata olives
- 2 tablespoons capers, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14-ounce) can quartered artichoke hearts, drained
- ½ cup crumbled feta cheese
- 1 cup arugula, roughly chopped
- ⅓ cup chopped fresh parsley
Instructions
- Mix the red wine vinegar, olive oil, Dijon mustard, garlic, dried oregano, salt, and black pepper in a mason jar or in a bowl with a whisk.
- Cook the pasta al dente according to the package instructions, then drain well. cool for a few minutes.
- Add the cooled pasta, cherry tomatoes, English cucumbers, red onions, Kalamata olives, capers, chickpeas, artichoke hearts, feta cheese, arugula, and parsley to a large serving bowl.
- Drizzle with the vinaigrette and toss to coat.
Notes
- Use a spider strainer to move the cooked pasta to a baking sheet to drain and cool.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 285kcal | Carbohydrates: 37g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 416mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 1mg
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Jenny
I love this salad. Such a great Sunday afternoon meal. Thanks for the fantastic recipe.
Beth Pierce
You are welcome, Jenny!
Melanie E
What a tasty pasta salad! It is a new family favorite. Thanks for the recipe, Beth!
Beth Pierce
My pleasue, Melanie!
Melissa
I am always on the hunt for new pasta salad recipes and this one was insanely delicious! I am pinning this so I do not lose it. Thank you, Beth!
Beth Pierce
The pleasure is all mine, Melissa!
Helena
Such a great pasta salad. I never tire of Mediterranean flavors. Thanks for the recipe!
Jane
Such a tasty and easy pasta salad. I served it for a small spring gathering and everyone loved it. Several people took home the recipe.
Beth Pierce
Thanks, Jane. I am so happy that everyone liked it.
Kira
The weather in the UK is lovely and warm at the minute so we’re having quite a lot of salads. This salad was delicious and gorgeous!
Hadley
Summer is right around the corner and we love doing pasta salads! We normally do a pesto one and an italian one ,but this mediterranean pasta salad sounds fantastic.
Beth Pierce
Thanks, Hadley! Enjoy!
Andreia Mulligan
This was so fresh and flavorful. I loves how colorful and balanced it was, definitely the perfect light meal or side for warmer days.
Corinne
This was so good! Anything with feta cheese is always good in my books!
Beth Pierce
I agree, Corinne!
Karen
The salad was delicious…I’ve always loved mediterranean food but the salad is another level, so good and fresh, love it.
Beth Pierce
Thank you, Karen!