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Mediterranean Pasta Salad

Mediterranean salad with Greek pasta, olives, feta, and artichokes tossed in a bright lemon-herb dressing. This chilled pasta salad stays colorful and flavorful, with a quick cook and a long rest for best texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb penne pasta Use penne for sturdy bite and dressing hold.
  • 1 cup Kalamata olives Halve for easy mixing.
  • 1 cup cherry tomatoes Halve for juicy bursts.
  • 1 cup artichoke hearts Quarter for even distribution.
  • 0.5 cup sun-dried tomatoes Chop for better toss-through.
  • 0.5 cup red onion Dice for mild crunch.
  • 6 oz feta cheese Crumbled for creamy pockets.
Lemon-herb dressing
  • 0.25 cup olive oil Extra-virgin for best flavor.
  • 3 tbsp lemon juice Fresh is best.
  • 2 cloves garlic Minced for even seasoning.
  • 1 tsp dried oregano Classic Mediterranean herb.
  • 0.25 cup fresh parsley Chopped; reserve some for garnish.
  • 0.5 Salt and pepper To taste; add gradually.

Equipment

  • 1 sheet pan

Method
 

Cook and dress
  1. Cook the penne pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper until the dressing looks uniformly combined and fragrant.
  3. Combine the pasta, Kalamata olives, cherry tomatoes, artichoke hearts, sun-dried tomatoes, red onion, and feta in a large bowl.
  4. Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the pasta absorbs the lemon-herb dressing.
  2. Before serving, garnish with fresh parsley so the top looks fresh and green.

Notes

Pro tip: rinse pasta thoroughly under cold water so it won’t clump, and toss again after the first 30 minutes of chilling for even coating. Refrigerate in an airtight container for up to 4 days; freezing is not recommended due to texture changes in feta and tomatoes. For a lighter version, use reduced-fat feta while keeping the olive oil and lemon juice unchanged for the same bright flavor.