Mediterranean Pasta Salad
This Mediterranean Pasta Salad is a bold, flavor-packed dish loaded with roasted red peppers, artichoke hearts, sun-dried tomatoes, kalamata olives, capers, and crumbled feta, all tossed in a bright lemon-Dijon dressing. It goes deeper than a standard Greek-style pasta salad, delivering rich, savory layers in every bite. Ready in under 30 minutes, it travels well, stores beautifully, and tastes even better the next day — making it the perfect make-ahead side or light main course for cookouts, potlucks, and weekday meal prep.
Equipment
- Large pot For boiling the pasta; at least 4-quart capacity
- Colander For draining and rinsing the cooked pasta
- Large mixing bowl For tossing all ingredients together
- Small bowl or jar with lid For whisking or shaking the dressing
- Cutting board For chopping artichoke hearts and slicing peppers and tomatoes
- Sharp knife For prepping the vegetables
- Measuring spoons For accurate amounts of olive oil, lemon juice, and seasonings
- Wooden spoon or silicone spatula For gently tossing the salad without breaking the pasta
- Airtight storage container For storing leftovers in the refrigerator
Ingredients
For the Salad
- 12 oz orzo or penne pasta 340g; cook to al dente
- 1/2 cup jarred roasted red peppers about 80g; drained and sliced into bite-sized strips
- 1/2 cup artichoke hearts about 85g; drained and chopped into 1/2-inch pieces
- 1/3 cup sun-dried tomatoes about 55g; oil-packed preferred; sliced into thin strips
- 1/2 cup crumbled feta cheese about 75g; brine-packed preferred for best flavor
- 1/4 cup kalamata olives about 40g; halved
- 2 tablespoons capers drained
For the Dressing
- 3 tablespoons olive oil extra virgin recommended; 45ml
- 1 tablespoon lemon juice freshly squeezed preferred; 15ml
- 1 teaspoon Dijon mustard acts as an emulsifier for the dressing
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- salt to taste; plus more for the pasta water
- black pepper freshly ground, to taste
Instructions
- Bring a large pot of salted water to a rolling boil, add the pasta, and cook according to package directions until al dente (firm to the bite). Drain immediately and rinse under cold running water for 30 to 60 seconds, then shake well to remove excess moisture.
- Drain the artichoke hearts, roasted red peppers, sun-dried tomatoes, kalamata olives, and capers; pat damp ingredients dry with a paper towel. Chop artichoke hearts into bite-sized pieces, slice the roasted peppers and sun-dried tomatoes into strips, and halve the olives if not already done.
- Combine the olive oil, lemon juice, Dijon mustard, dried basil, salt, and black pepper in a small bowl or jar. Whisk or shake vigorously until emulsified, then taste and adjust seasoning as needed.
- Add the cooled pasta, artichoke hearts, roasted red peppers, sun-dried tomatoes, kalamata olives, and capers to a large mixing bowl, then pour the dressing over everything and toss gently to coat. Fold in the crumbled feta last, being careful not to over-mix.
- Cover and refrigerate the salad for at least 20 to 30 minutes before serving to allow the flavors to meld. Before serving, toss once more and add a drizzle of olive oil or squeeze of lemon if needed to refresh the flavor.
Notes
- Cook the pasta to al dente — slightly firm to the bite — so it doesn't turn mushy after absorbing the dressing in the fridge.
- Always rinse the cooked pasta under cold water immediately after draining to stop the cooking process and cool it down before mixing.
- Use oil-packed sun-dried tomatoes for the best flavor and texture; you can even substitute a tablespoon of the packing oil for some of the olive oil in the dressing.
- Drain and pat dry the artichoke hearts, roasted red peppers, and olives before adding them — excess liquid will water down the dressing and make the salad soggy.
- Add the feta cheese last and fold it in gently so it stays in visible chunks rather than breaking down into the dressing.
- For the best flavor, refrigerate the salad for at least 20 to 30 minutes before serving — overnight is even better.
- Before serving after refrigeration, add a drizzle of olive oil and a fresh squeeze of lemon juice to wake up the flavors, as cold temperatures can mute them slightly.
- Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended as the texture of the pasta and vegetables will suffer.
- To make this vegan, simply omit the feta or replace it with a plant-based feta alternative — the rest of the recipe is already completely vegan.
- To add protein, mix in grilled chicken, canned tuna, or cooked shrimp to turn this into a more filling main course.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 42gProtein: 9gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 620mgPotassium: 380mgFiber: 4gSugar: 5gVitamin A: 18IUVitamin C: 35mgCalcium: 12mgIron: 11mg
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