Mediterranean Pasta Salad

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This flavorful Mediterranean Pasta Salad overflows with delicious ingredients. We've got miniature farfalle pasta, sun-dried tomatoes, Kalamata olives, artichokes, feta cheese, and more! This salad is drizzled with a tangy oregano-lemon vinaigrette. Add some leftover grilled chicken or rotisserie chicken to turn this salad into a meal or enjoy as is for a great side dish or potluck favorite.

Course Dinner, Main Course, Salad

Cuisine Healthy, Mediterranean

Keyword Mediterranean Pasta Salad

Prep Time 30 minutes

Cook Time 8 minutes

Total Time 38 minutes

Servings servings, as a side

Calories 509kcal

Author Chelsea Lords

Cost $7.32

Ingredients

Salad

3 cups uncooked mini farfalle pasta, (any smallish pasta works great!)
1 cup chopped rotisserie chicken, optional
1/2 cup sun-dried julienne cut tomatoes (packed in oil), drained
1/2 cup marinated artichoke hearts, drained and coarsely chopped
1 cup chopped English or Persian cucumbers (~1/2 of 1 large English cucumber)
1/3 cup Kalamata olives, coarsely chopped
2 cups lightly packed baby spinach and arugula mix (or just coarsely chopped baby spinach)
1/4 cup fresh flat-leaf Italian parsley, coarsely chopped
1 ripe avocado, pit removed and coarsely chopped
1/3 cup feta cheese

Dressing

1/4 cup red wine vinegar
1 and 1/2 tablespoons Dijon mustard (do not use regular mustard)
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
1 tablespoon honey
1/2 cup olive oil
3 tablespoons freshly squeezed lemon juice
Fine sea salt and freshly cracked pepper, to taste

US - Metric

Instructions

PASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 3 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. Drain pasta, rinse under cold water, let cool, and allow to dry.
SALAD ADDITIONS: Add the chopped rotisserie chicken, sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped olives, arugula/spinach blend, and parsley to a large bowl, along with the pasta. If eating right away, also add in the feta and avocado. (If not eating it right away, cover the salad and refrigerate without the feta and avocado -- See Note 1).
DRESSING: In a large Mason jar, combine all the dressing ingredients. Season to taste with salt (I add 1/2 teaspoon fine sea salt), and 1/4 teaspoon pepper. Place the lid on the jar and shake to combine. Store dressing in the fridge until ready to dress the salad. Shake again before dressing the salad.
SERVE: When ready to eat, drizzle on the prepared dressing (add to preference; you may not want to add it all right away. We typically add most of it and then a bit more to moisten the salad as it settles). Gently toss salad. Adjust any seasonings (salt and pepper) to taste and serve.

Video

Notes

Note 1: This salad stores well as long as the avocado, feta cheese, and dressing aren’t mixed in. Store the salad separate from the extra toppings and add those ingredients right before serving.

Nutrition