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Mediterranean Pasta Salad

Mediterranean salad with Greek pasta, feta, olives, and artichokes in a bright lemon-herb dressing. Chilled for 2 hours so the pasta absorbs flavor for a tangy, colorful olive salad style bowl.
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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 salad base
  • 1 lb penne pasta
  • 1 cup Kalamata olives, halved
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, quartered
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.5 cup red onion, diced
  • 6 oz feta cheese, crumbled
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 garlic, minced
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley, chopped
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook penne pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking.
  2. Let the pasta cool briefly so it doesn’t melt the feta when the dressing is added.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, garlic, dried oregano, salt, and pepper until evenly combined and glossy.
Assemble the Mediterranean pasta salad
  1. Combine penne pasta, Kalamata olives, cherry tomatoes, artichoke hearts, sun-dried tomatoes, and red onion in a large bowl.
  2. Add crumbled feta and gently fold to distribute without breaking the cheese.
  3. Pour the dressing over the salad and toss gently until everything is lightly coated.
Chill and garnish
  1. Refrigerate the salad for at least 2 hours so the pasta absorbs flavor.
  2. Garnish with fresh parsley before serving for a bright, fresh finish.

Notes

Pro tip: rinse the pasta with cold water and chill in a covered container to keep the feta intact and the tomatoes juicy. Store covered in the refrigerator up to 4 days; freezing is not recommended because the tomatoes and feta can lose texture. For a dairy-light swap, use a feta-style plant-based cheese and keep the lemon-herb dressing the same.