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 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest, preferably organic
1 large clove garlic, finely minced
1 tablespoon Dijon mustard
1-2 tablespoons honey, preferably local
Sea salt and black pepper, to taste

Remaining Ingredients:

1 16-ounce box penne pasta
2 tablespoons extra virgin olive oil
2-3 large cloves garlic, minced
1 pint cherry or grape tomatoes, halved
2 cups fresh arugula
12-15 large fresh basil leaves, sliced thin
1/3 cup Kalamata olives, chopped
3 tablespoons Parmesan cheese, freshly grated
3 ounces Feta cheese, roughly chopped
Garnish: additional arugula leaves, sprigs of fresh basil, and grated Parmesan cheese

Mediterranean Pasta Salad

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.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories:

Author: Leah Ingram

Ingredients

Lemon Vinaigrette Ingredients:
½ cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest preferably organic
1 large clove garlic finely minced
1 tablespoon Dijon mustard
1-2 tablespoons honey preferably local
Sea salt and black pepper to taste
Remaining Ingredients:
1 16- ounce box penne pasta
2 tablespoons extra virgin olive oil
2-3 large cloves garlic minced
1 pint cherry or grape tomatoes halved
2 cups fresh arugula
12-15 large fresh basil leaves sliced thin
1/3 cup Kalamata olives chopped
3 tablespoons Parmesan cheese freshly grated
3 ounces 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.