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Mediterranean Pasta Salad

Mediterranean pasta salad with penne, Kalamata olives, feta, artichoke hearts, and sun-dried tomatoes tossed in a lemon-herb dressing. Cold, rinsed pasta and a 2-hour chill create a tangy, herb-forward Greek pasta salad 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Vegetables and olives
  • 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
Cheese and dressing
  • 6 oz feta cheese, crumbled
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley, chopped
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions. Drain and rinse under cold water until chilled, then spread on a sheet pan to help cool quickly.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until evenly combined and fragrant.
Assemble and chill
  1. In a large bowl, combine the cooled pasta, Kalamata olives, cherry tomatoes, artichoke hearts, sun-dried tomatoes, red onion, and crumbled feta.
  2. Pour the lemon-herb dressing over the salad and toss gently until the pasta is evenly coated.
  3. Refrigerate the pasta salad for at least 2 hours so flavors meld and the dressing thickens slightly.
  4. Before serving, garnish with the chopped fresh parsley for a fresh top note and bright green color.

Notes

For best texture, rinse the pasta well with cold water and drain thoroughly before dressing so it stays springy instead of mushy. Store covered in the refrigerator up to 4 days; the salad is not recommended for freezing because feta and tomatoes can change texture. For a dairy-light swap, use a firm plant-based feta-style crumble in the same amount.