This Mediterranean Pasta Salad Recipe has mini farfalle, sun-dried tomatoes, olives, artichokes, and feta in a tangy oregano-lemon vinaigrette. Add chicken for a meal.
Try some other favorite pasta salads next; Greek Pasta Salad, Mexican Street Corn Pasta Salad, and Autumn Crunch Pasta Salad!
author’s note
The Salad That Became an Obsession!
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 a reliable things: sun-dried tomatoes, pasta, olives, parsley, and arugula.
I had to remake it with a few extras It is satisfying to like 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 a reliable 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
| Ingredient | Tips & Swaps |
|---|---|
| Sun-dried tomatoes with herbs | It is satisfying to thin-cut sun-dried tomatoes packed in oil and herbs. No prep needed! |
| Jarred artichokes and olives | Good-quality options make a big difference. I like DeLallo oil-packed artichokes for this Mediterranean pasta salad recipe. |
| Lettuce | I use a mix of spinach and arugula. |
| Ripe avocado | It’s ready when it gently gives as you press it, similar to the tip of your nose. |
| Parsley | Use flat-leaf parsley not curly parsley. |
| Rotisserie chicken | Leave it out to keep the salad meatless, or substitute any leftover cooked chicken. |
| Feta cheese | Swap it for goat cheese or leave out. |
How To Make Mediterranean Pasta Salad Recipe
- Cook Pasta: Boil pasta in salty water, following the directions on the box.
- Prep Salad: In a big bowl, mix all the ingredients.
- 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.
Featured Comment
“This recipe is the bomb. I’ve been making it regularly for awhile now. The dressing has become a reliable 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!”
– Misty
Making Mediterranean Pasta Salad Recipe 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.
chelsea’s recipe tip
Mediterranean Pasta Salad Recipe 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
- 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:
Lunch
Mediterranean Wrap
Salads With Meat
Mediterranean Tuna Salad
Dinner
Mediterranean Sweet Potatoes
Pasta Salads
Mediterranean Orzo Salad
