Mediterranean Pasta Salad has mini farfalle, sun-dried tomatoes, olives, artichokes, and feta in a tangy oregano-lemon vinaigrette. Add chicken for a meal.
Try some of other favorite pasta salads next; Greek Pasta Salad, Mexican Street Corn Pasta Salad, and Autumn Crunch Pasta Salad!
Mediterranean Pasta Salad
A few weeks ago at a girls’ Bunco night, I tried an amazing pasta salad—and I haven’t stopped thinking about it! It had so many of my favorite things: sun-dried tomatoes, pasta, olives, parsley, and arugula.
I had to remake it with a few extras I love: avocado (of course!), cucumbers, rotisserie chicken, and feta. I couldn’t remember the exact dressing, but it was light and fresh—so I used my go-to lemon dressing from my favorite sweet potato quinoa salad and changed it up a little.
It’s hard to pick a favorite pasta salad… but this one’s way up there.
Ingredients
- Sun-dried tomatoes with herbs: I love the thin-cut sun-dried tomatoes packed in oil and herbs—no prep needed.
- Jarred artichokes and olives: Good ones make a big difference. I like DeLallo® oil-packed artichokes.
- Lettuce: I use a mix of spinach and arugula, but chopped baby spinach works.
- Ripe avocado: It’s ready if it gently gives when you press it—like the tip of your nose.
- Parsley: Use flat-leaf parsley, not the curly kind. It has more flavor.
- Rotisserie chicken: You can leave it out to keep it meatless. Or add any leftover chicken.
- Feta cheese: You can swap it for goat cheese or skip it.
How To Make Mediterranean Pasta Salad
- Cook Pasta: Boil pasta in salty water, following the directions on the box.
- Prep Salad: In a big bowl, mix all the ingredients. If you’re not eating it right away, keep the feta and avocado separate.
- Make Dressing: Add everything for the dressing to a jar with a lid. Shake it up.
- Dress and Serve: Add feta and avocado right before serving. Pour on some dressing, gently mix, and add more if needed.
Making Mediterranean Pasta Salad For A Crowd?
This pasta salad can easily double or triple. It scales well up or down. Just divide or multiply the ingredients based on how many people you’re feeding.
Mediterranean Pasta Salad Tips
- Use ridged pasta: Bumpy pasta grabs the dressing more. I like mini farfalle.
- Salt the water: Cold pasta needs more flavor. Add 1 tsp salt per 4 cups of water. Taste the salad at the end and add more salt if it tastes bland.
- Assemble before eating: Dressing makes the greens soggy. Store it apart and mix everything right before eating. Only dress what you’ll eat.
Storage
Storage Tips
- Keep the salad, avocado, feta cheese, and dressing in different containers in the fridge for 3-4 days before serving. Mix them together only when you’re ready to eat. Once combined this salad doesn’t store great as the spinach will start to wilt and the avocado will brown.
More Mediterranean Favorites
- Mediterranean Wrap with tomatoes
- Mediterranean Tuna Salad with pasta
- Chicken Gyros with a quick sauce
- Greek Ground Turkey with lemon rice
- Mediterranean Sweet Potatoes with a lemon sauce
Mediterranean Pasta Salad
Mediterranean Pasta Salad 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!
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
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
Recipe 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
Serving: 1serving | Calories: 509kcal | Carbohydrates: 62g | Protein: 19g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 416mg | Potassium: 610mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1985IU | Vitamin C: 32mg | Calcium: 160mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is the bomb. I’ve been making it regularly for awhile now. The dressing has become my favorite dressing. It’s so light and bright and flavorful! I’m glad I didn’t skimp on any of the ingredients, each one is important and makes the salad really shine. Especially that dressing!
I am seriously so happy to hear this! Thanks so much for your comment Misty! 🙂
As delicious as it sounds!
So happy you enjoyed this dish Kathy! Thanks for your comment! 🙂
I absolutely loved this recipe! I’ve been mostly vegan for 45 years, and this was a huge hit with my family! I made it as the recipe says the first time, and the second time I served it with Trader Joes lemon ricotta ravioli’s, which made it vegetarian :-). Such a delicious summer meal! Thank you.
I am sooo happy you loved this! It sounds amazing with that ravioli! Thanks for sharing! 🙂
Exactly my cup of tea ! Thank you so much: this is perfect for my office lunches !
This recipe looks scrumptious. I am going to have to try. Thanks
Hope you love it! 🙂
hey girl- this salad looks amazing!
This looks absolutely amazing!!!! Love all of the ingredients together…and perfect for meal prep for easy lunches! 🙂