Mediterranean Pasta Salad
July 18, 2024 by Kimberly
Dive into summer with this zesty Mediterranean pasta salad! Packed with bold flavors, it’s a refreshing twist that’s perfect for any picnic or potluck.
1 HOUR
15 MINUTES
EASY
VEGETARIAN
ITALIAN
349 PER PORTION
UMAMI
PICNIC
SALAD
SUMMER
ABOUT THE RECIPE
Whisk your taste buds away to the sunny Mediterranean with this vibrant pasta salad! It’s bursting with bold flavors and is the perfect quick and healthy dish for any occasion. Ideal for those looking for a delicious, fuss-free meal!
How to serve
This pasta salad shines at room temperature, making it ideal for picnics and outdoor gatherings. Serve it as a hearty side with grilled meats or enjoy it as a light main course with crusty bread. It’s also great as a next-day lunch, so consider doubling the recipe!
How to store
Keep the pasta salad in a sealed container in the refrigerator. It beautifully holds its flavor and texture for up to three days, making it a fantastic choice for meal prep or leftovers.
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Mediterranean Pasta Salad
- Total Time: 1 hour + 15 min
- Yield: 8 1x
Description
Recommended Equipment
- large pot
- large salad bowl
- whisk
- sharp knife
- cutting board
- small pan
- colander
Ingredients
- 500 grams penne pasta
- 150 grams Kalamata olives
- 180 gram dried tomatoes in oil
- 60 grams capers
- 2 tbsp pine nuts
- 15 grams fresh parsley or basil
DRESSING
- 4 tbsp olive oil (you can use the oil from the dried tomatoes)
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp salt
Instructions
- Fill a large pot with water and bring it to a boil.
- Meanwhile, prepare the dressing in the salad bowl. Mix olive oil, balsamic vinegar, Dijon mustard, honey, oregano, thyme, rosemary, and salt with a whisk until smooth. Set the bowl aside.
- Add the pasta and 1 tablespoon of salt to the boiling water and cook according to the package instructions until al dente.
- While the pasta cooks, halve the olives and chop the tomatoes into small pieces. Pluck the parsley leaves from the stems and finely chop them. Drain and rinse the capers.
- Toast the pine nuts in a small pan without adding oil until golden brown.
- Drain the pasta and add it directly to the bowl with the dressing, mixing well.
- Add the tomatoes, olives, capers, pine nuts, and parsley and combine thoroughly. Season with salt and pepper to taste, then let it cool and marinate for about 1 hour or overnight.
- Passive Time: 1 hour
- Cook Time: 15 min
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