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.

Course mediterranean salad, pasta salad, pasta salad/side dish, Side Dish

Cuisine Mediterranean

Keyword how to make Mediterranean pasta salad, Mediterranean pasta salad recipe, Mediterranean pasta salad recipes, what to serve with Mediterranean pasta salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 285kcal

Author Beth Pierce

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