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Mediterranean Pasta Salad

Mediterranean salad with Greek pasta, feta, olives, and artichokes tossed in a lemon-herb dressing. Penne is cooked, rinsed cold for a tender bite, then chilled for bold, fresh flavor.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Mediterranean mix-ins
  • 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 the penne pasta according to package directions, then drain and rinse with cold water.
  2. Spread the pasta on a sheet pan in an even layer so it cools quickly before mixing.
Make the lemon-herb dressing
  1. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until the dressing looks well combined.
Assemble the salad
  1. Add pasta, olives, cherry tomatoes, artichoke hearts, sun-dried tomatoes, red onion, and feta to a large bowl.
  2. Pour the dressing over the salad and toss gently until everything is coated.
  3. Refrigerate for at least 2 hours to let the flavors meld.
  4. Garnish with fresh parsley before serving.

Notes

Pro tip: Rinsing the pasta under cold water stops cooking and keeps the penne from getting mushy after chilling. Store covered in the refrigerator for 3 to 4 days; the salad can be frozen for up to 1 month, though tomatoes and feta may soften after thawing. For a lighter option, use reduced-fat feta or reduce the olive oil to 2 tablespoons while keeping lemon juice the same.