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Mediterranean Pasta Salad

Mediterranean pasta salad with penne tossed in a bright lemon-herb dressing with olives, feta, and artichokes. Chilling helps the flavors meld for a fresh, tangy bite in every forkful.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean 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
  • 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 dress
  1. Cook penne pasta according to package directions until al dente, then drain and rinse with cold water to cool it quickly.
  2. Whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until the dressing looks evenly combined and glossy.
  3. Combine pasta, Kalamata olives, cherry tomatoes, artichoke hearts, sun-dried tomatoes, red onion, and feta in a large bowl so the mix is evenly distributed.
  4. Pour the lemon-herb dressing over the salad and toss gently until every piece is lightly coated.
Chill and serve
  1. Refrigerate the salad for at least 2 hours to let the flavors meld and the dressing cling to the pasta.
  2. Garnish with fresh parsley right before serving for a fresh herb pop on top.

Notes

Pro tip: Rinse the pasta with cold water so it doesn’t clump, then toss only after dressing is fully whisked. Refrigerate in a sealed container for up to 4 days; the texture holds best if served cold. Freezing is not recommended. For a lighter option, use reduced-fat feta (same flavor profile, fewer calories).