fbpx
As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. If you click on these links and make a purchase, I may receive a small commission at no additional cost to you.

Take your family and guests on a trip to the Mediterranean with this scrumptious Mediterranean Pasta Salad. Packed with Arugula, Feta Cheese, and Kalamata olives it’s perfect for lovers of pasta and salads alike.

Mediterranean Pasta Salad

Lemon Vinaigrette Ingredients:

  • ½ c. extra virgin olive oil
  • 2 T. white balsamic vinegar
  • 2 T. fresh lemon juice
  • 1 t. fresh lemon zest, preferably organic
  • 1 large clove garlic, finely minced
  • 1 T. Dijon mustard
  • 1-2 T. honey, preferably local
  • Sea salt and black pepper, to taste

Remaining Ingredients:

  • 1 16-oz. box penne pasta 
  • 2 T. extra virgin olive oil
  • 2-3 large cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved
  • 2 c. fresh arugula
  • 12-15 large fresh basil leaves, sliced thin
  • 1/3 c. Kalamata olives, chopped
  • 3 T. Parmesan cheese, freshly grated
  • 3 oz. Feta cheese, roughly chopped
  • Garnish: additional arugula leaves, sprigs of fresh basil, and grated Parmesan cheese
Mediterranean Pasta Salad

Mediterranean Pasta Salad

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes 12 seconds
Total Time: 30 minutes 12 seconds

This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives and Feta cheese, there is nothing bland or boring about this dish.

Ingredients

  • Lemon Vinaigrette Ingredients:
  • ½ c. extra virgin olive oil
  • 2 T. white balsamic vinegar
  • 2 T. fresh lemon juice
  • 1 t. fresh lemon zest, preferably organic
  • 1 large clove garlic, finely minced
  • 1 T. Dijon mustard
  • 1-2 T. honey, preferably local
  • Sea salt and black pepper, to taste
  • Remaining Ingredients:
  • 1 16-oz. box penne pasta
  • 2 T. extra virgin olive oil
  • 2-3 large cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved
  • 2 c. fresh arugula
  • 12-15 large fresh basil leaves, sliced thin
  • 1/3 c. Kalamata olives, chopped
  • 3 T. Parmesan cheese, freshly grated
  • 3 oz. Feta cheese, roughly chopped
  • Garnish: additional arugula leaves, sprigs of fresh basil, and grated Parmesan cheese

Instructions

Prepare the pasta according to package directions until just al dente. Drain, rinse, and set aside.

While the pasta is cooking, prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until emulsified. Set aside. (Or prepare in advance and store in the refrigerator until ready to use).

Add olive oil and garlic to a skillet set over medium heat. Sauté for approximately 1-2 minutes, or just until the garlic develops some color.

Add the tomatoes and cook, stirring occasionally, for 2-3 minutes or just until the tomatoes are warmed through. Remove from heat and stir in the fresh arugula. Set aside.

In a large mixing bowl, combine the warm tomato and arugula mixture with the fresh basil and Kalamata olives. Add the warm cooked penne pasta and both types of cheese. Season with salt and black pepper, to taste, and drizzle with 3 tablespoons of the lemon vinaigrette. Toss to combine.

Transfer the pasta salad to a large serving bowl and garnish with some fresh arugula, sprigs of basil, and freshly grated Parmesan cheese. Serve immediately with the remaining vinaigrette on the side. Enjoy! 

Notes

Tip: Prepare the lemon vinaigrette in advance to give the flavors a chance to fully develop.

Skip to Recipe