Even as someone who develops recipes for a living, I still have those moments before a get-together when I’m standing in the kitchen wondering, what should I bring? I mean, I know I have a blog full of recipes, but when you’re serving a crowd with so many preferences and diet restrictions, it’s always a hard decision to make.
My experience is that this Mediterranean macaroni salad seems to please most people. For one thing, most people love the familiar “Greek” flavors (i.e. cucumbers, olives, tomatoes, etc.) and it rarely needs an introduction. To me, it is like a bistro pasta salad that is the most popular dish on the menu.
Key Ingredients:
The good news is that once you understand the process and the flavor profile, it’s easy to make this Mediterranean pasta recipe your own. You can find the full list of ingredients in the recipe card below, but below are a few helpful notes and substitutions:
Pasta: I used farfalle (also known as bow tie pasta), but other shapes like rotini and fusilli would also work. I prefer these shapes as they hold on to the dressing, blend well with the rest of the ingredients, and are easy to scoop and eat cold. Of course, you can always use gluten-free pasta if preferred.
Canned & fresh veggies: In my humble opinion, using a combination of canned and fresh vegetables is what makes this Mediterranean noodle salad a winner. And the best part is that if you do not have one ingredient (or you don’t care for it), you can use another. Here are a few optional add-ins and substitution ideas:
- Onion: Use finely chopped red onion instead of scallions.
- Tomatoes: If tomatoes are not in season, use finely chopped sun-dried tomatoes instead.
- Fresh Herbs: Fresh oregano is the classic “Mediterranean” herb used in salads like this, but other herbs like fresh parsley, dill, and mint would all work.
- Cheese: Not a fan of feta cheese? Use goat or no cheese if you prefer a vegan or dairy-free version of this pasta salad.
- Add protein: If you want to turn this into a more filling meal, feel free to bulk it up with a protein. Chickpeas are a great plant-based option and work beautifully with the Mediterranean flavors. You can also add grilled shrimp, chicken, or even canned tuna for a quick boost. Just be sure everything is cooled before mixing it in.
- Pasta Salad Dressing: I used my go-to Mediterranean Vinaigrette, but my Lemon Balsamic Vinaigrette would also be a great dressing option.
How to Make Mediterranean Pasta Salad?
Once you have the ingredients ready, making this Mediterranean diet pasta salad is no more than a few easy steps. You can find the detailed recipe below, but here’s how I put it together:
Step 1 – Cook the pasta: I feel like most pasta salads either have too much pasta or too many “supporting” ingredients. For a salad with so many add-ins, I find that 8 ounces of pasta (which gives you about 4 cups cooked) is the right balance.
Cook it in well-salted boiling water until al dente, according to the package instructions. Then drain and rinse under cold water to stop the cooking process.
Pro tip: Let the pasta cool completely before adding the rest of the ingredients. If it’s too warm, it can wilt the veggies or melt the cheese. Plus, the dressing will soak in too quickly, leaving the salad a bit dry.
Step 2: Make the dressing: You can make the Mediterranean pasta salad dressing in a mason jar (great if you’re making it ahead) or a measuring cup, but if I’m making this for just us at home, I usually grab a large bowl and make it right there.
That way, (1) I don’t have to wash another dish, and (2) I can start building the salad directly in the bowl.
No matter what vessel you’re using, start by adding the lemon juice, garlic, Dijon mustard, oregano, salt, and pepper. Then, slowly drizzle in the olive oil while whisking. This helps emulsify the dressing, making it a little creamy and helping it cling to the pasta.
Step 3 – Assemble the salad: Grab a large salad bowl. And I do mean large because we’ve got a good amount of vegetables going in. Add the cooled pasta along with the rest of the ingredients. It’ll look like a pile at first, and that’s totally fine.
Step 4: Dress and serve: Drizzle with the dressing and toss to combine. It might get a little messy, but that’s part of the charm of this easy pasta salad. Use tongs or two large spoons, and be gentle (and patient) as you toss.
If you have the time, cover and let it sit in the fridge for 30 minutes so the flavors can mingle.
Expert Tips:
Before you start cooking, here are a few tips to help you get the best results from this cold Mediterranean pasta salad. These small details can make a big difference in taste, texture, and presentation.
Drain the canned vegetables: One of the reasons this salad is so convenient is that it takes advantage of canned or jarred ingredients like artichoke hearts, roasted bell peppers, and olives. But if you don’t drain them properly, they can add too much moisture and water down the salad. Use a colander and drain each ingredient thoroughly before adding it to the bowl.
Taste for seasoning: Whenever I write a recipe with salty or briny ingredients like feta cheese and olives, I keep the added salt to a minimum. But let’s face it, not all feta or olives are created equal. Some are much saltier than others. So it’s always a good idea to taste those components first, then adjust the amount of salt in the dressing as needed.
Chop everything into similar sizes: For the best texture and an even bite, keep all the ingredients around the same size as the pasta. It’s a small thing, but it helps everything mix well and makes the salad easier to eat.
Serving Suggestions:
While this Mediterranean bow tie pasta salad can stand on its own, it also pairs well with a variety of main dishes. Below are a few of my favorite ways to serve it:
- Roasted or grilled meat and seafood: This pasta salad is the ideal companion to a simply grilled salmon, baked chicken breast, or even lamb chops. The fresh, vibrant flavors of the salad beautifully cut through the richness of grilled proteins, making for a light yet satisfying meal.
- Bread: Serve it with a side of crusty bread (such as my Olive Bread) or warm pita bread to scoop up every last bit of that delicious dressing.
- Fresh fruit: If all you need is a light and refreshing complement, serve it alongside a bowl of seasonal fresh fruit like watermelon, berries, or grapes.
Photos by Tanya Pilgrim.
Mediterranean Pasta Salad Recipe
Ingredients
For the Salad:
- 8 oz dry pasta, farfalle, fusilli or rotini
- 3 Persian cucumbers, or 1 English cucumber – peeled and sliced thinly
- 1 ½ cups cherry tomatoes, quartered
- 2/3 cup black olives, such as Kalamata olives sliced or chopped – 3 oz.
- 1 cup roasted red peppers, sliced and drained (or cut into small strips) (I use jarred)
- 1 cup marinated artichoke hearts, quartered and drained (7 oz after drained)
- 3 scallions, thinly sliced
- 2 cups arugula , or baby spinach – washed and dried
- 4 oz. feta cheese, crumbled
For the Mediterranean Dressing:
- 3 tablespoons lemon juice , or red wine vinegar
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- ½ teaspoon fresh oregano, finely chopped – or ⅛ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until it’s al dente, according to the package directions. Drain and rinse under cold water to stop the cooking process. Set it aside.
- While the pasta is cooking, make the dressing by whisking together 3 tablespoons lemon juice (or vinegar), 1 clove of minced garlic, ½ teaspoon Dijon mustard, ½ teaspoon chopped oregano, ½ teaspoon of Kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly drizzle in ¼ cup of olive oil while whisking until fully emulsified.
- To assemble the salad, in a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, olives, roasted red peppers, artichoke hearts, scallions, arugula, and feta cheese.
- Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated with the dressing. Taste for seasoning and add more if necessary.
- If you have the time, cover and let it sit in the fridge for 30 minutes before serving.
Notes
- Yields: This recipe makes about 6-7 cups of pasta salad that is ideal for six (generous) servings as a side dish. The nutritional values below are per serving.
- Make Ahead Instructions: Keep in mind that this salad gets better as it sits, so you can absolutely make it a day in advance. The only thing I recommend is holding off on adding the arugula or spinach until just before serving so the greens stay fresh and don’t wilt.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It is normal to get a bit soggy as it sits. Be sure to give it a good toss and taste (and adjust) the seasoning before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
