Mediterranean Pasta Salad Recipe

5 from 6 votes

Mediterranean Pasta Salad Recipe is a vibrant mix of farfalle, sun-dried tomatoes, olives, artichokes, and feta, tossed in a zesty oregano-lemon vinaigrette. Enjoy as a side, potluck star, or add chicken for a hearty meal!

Prep Time30

Cook Time8

Total Time38

Course: Dinner, Salad

Cuisine: Healthy, Mediterranean

Keyword: Mediterranean Pasta Salad, mediterranean pasta salad recipe

Servings: servings, as a side

Author: Chelsea Lords

Cost: $7.32

Equipment

Wide-mouth Mason Jar or other sealable container

Ingredients

Salad

3 cups uncooked miniature farfalle pasta any smallish pasta works great!
1 cup chopped rotisserie chicken optional
1/2 cup sun-dried julienne cut tomatoes packed in oil, drained
1/2 cup marinated artichoke hearts drained and coarsely chopped
1 cup chopped English cucumber or Persian cucumbers, 1/2 of 1 large English cucumber
1/3 cup Kalamata olives coarsely chopped
2 cups lightly packed baby spinach and arugula mix or just coarsely chopped baby spinach
1/4 cup fresh flat-leaf parsley coarsely chopped
1 ripe avocado pit removed and coarsely chopped
1/3 cup feta cheese

Dressing

1/4 cup red wine vinegar
1-1/2 tablespoons Dijon-style mustard not regular mustard
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic minced
1 tablespoon honey
1/2 cup olive oil
1 large lemon
Salt and pepper to taste

US - Metric

Instructions

Prepare pasta according to package directions. (Don’t cook all the pasta, just 3 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. Drain pasta, rinse under cold water, let cool, and allow to dry.
Add chopped rotisserie chicken, sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped olives, arugula/spinach blend, and parsley to a large bowl, along with the pasta. If eating right away, also add the feta and avocado. (If not eating it right away, cover the salad and refrigerate without feta and avocado—see storage below).
In a large mason jar, combine all dressing ingredients, including 3 tablespoons lemon juice. Season to taste with salt (I add 1/2 teaspoon), and 1/4 teaspoon pepper. Seal the jar and shake to combine. Store dressing in the fridge until ready to dress the salad. Shake again before dressing the salad.
When ready to eat, drizzle on the prepared dressing (add to preference; you may not want to add it all right away. I typically add most of it and a bit more to moisten the salad as it settles). Gently toss salad. Adjust any seasonings (salt and pepper) to taste and serve.

Video

Notes

Storage: This salad stores well as long as the avocado, feta cheese, and dressing aren’t mixed in. Store the salad separate from the extra toppings and add those ingredients right before serving.

Nutrition