Mediterranean Pasta Salad with Fresh Herb Vinaigrette
This Mediterranean Pasta Salad is packed with Mediterranean salad ingredients tossed with a fresh herb vinaigrette loaded with fabulous fresh flavors.
Why You’ll Love This
This easy Mediterranean pasta salad is the best you will ever eat! It’s packed with kalamata olives, red bell peppers, artichoke hearts, pearl mozzarella, and arugula, then tossed in the best fresh herb vinaigrette.
It’s easy to make and is a true crowd pleaser! Just whip up the vinaigrette in a food processor, cook and cool the pasta noodles, and toss.
I’m sure everyone will love this pasta salad it’s super fresh and flavorful, simple, and satisfying. It can be served at room temperature or cold.
The herb vinaigrette is perfect for a simple green salad too! It’s a vibrantly flavorful dressing with the fresh flavors of Italian flat-leaf parsley, fresh basil, peppery arugula, lemon, and seasonings.
Because we are using an oil-based dressing this pasta salad is great for those summer BBQs, picnics, potlucks, or large gatherings. It’s a perfect side for grilled meats or sandwiches!
Some of our other favorite side dish recipes to make during hot weather are Italian Green Bean Salad, Summer Succotash, Mixed Melon Salad, Grilled Baby Potatoes on Skewers, and Grilled Mexican Street Corn Salad.
How to Make Mediterranean Pasta Salad
Tips
- Be sure to salt the pasta water heavily. We like to cook pasta al dente but this is a personal preference.
- Rinsing the pasta in cold water stops the cooking immediately. This is usually only done when making cold pasta salads.
- Tossing the pasta with olive oil after rinsing helps to keep it from sticking together.
- Dressing the Salad – Toss the pasta salad with about 2/3 of the dressing, add the remainder before serving. Pasta noodles will soak up the dressing as it sits.
Variations
- Pasta – Use short pasta such as penne, shells, orecchiette, or rotini.
- Herb Vinaigrette – If you aren’t a big fan of arugula use fresh baby spinach in the dressing and the salad.
- Cheese – Add some shaved parmesan if desired or crumbled feta cheese.
- Pasta Salad Add-Ins – Try cherry tomatoes, diced sun-dried tomatoes, roasted red peppers, diced red onion, chickpeas, pine nuts, or diced cucumber. Remember when making this ahead that some of these vegetables will get soft over time.
- Make it a Meal – Add some grilled chicken or shrimp.
- Make it Gluten-Free – Feel free to use gluten-free pasta in this Mediterranean pasta salad recipe.
FAQs
Yes. Just make sure you add the arugula, and the remaining dressing right before serving for the best fresh salad taste.
Store in an airtight container in the refrigerator for up to 4 days. If you know you will have leftovers, be sure to reserve some of the vinaigrette to add to the pasta.
More Delicious Pasta Salad Recipes
Mediterranean Pasta Salad
Ingredients
Fresh Herb Vinaigrette
- 1 cup Fresh Italian parsley lightly packed
- 1 1/2 cups Fresh basil leaves lightly packed
- 1 cup Arugula lightly packed
- 15 Fresh chives
- 2 cloves Garlic minced
- 1 tsp White wine vinegar
- 1/4 cup Fresh lemon juice about 1 large lemon
- 2/3 cup Extra Virgin olive oil divided
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Pasta Salad
- 1 lb Farfalle bow tie pasta or other short pasta
- 2 cups Arugula I remove any long stems
- 28 oz Artichoke hearts 2 – 14oz cans – chopped
- 2/3 cup Kalamata olives sliced
- 1 Red bell pepper diced
- 8 oz Pearl mozzarella balls mini mozzarella balls
Instructions
Vinaigrette
- To the bowl of a food processor add the herb vinaigrette ingredients and 3 tablespoons of olive oil (reserving the remaining olive oil) and pulse about 10-15 seconds. Process while slowly adding the remaining olive oil through the neck of the food processor until it reaches an emulsified consistency, about 20-30 seconds. Set aside for the flavors to combine.1 cup Fresh Italian parsley, 1 1/2 cups Fresh basil leaves, 1 cup Arugula, 15 Fresh chives, 2 cloves Garlic, 1 tsp White wine vinegar, 1/4 cup Fresh lemon juice, 2/3 cup Extra Virgin olive oil, 1 tsp Kosher salt, 1/2 tsp Black pepper
Salad
- Cook the pasta according to the package instructions in well-salted water. Drain, rinse in cold water to stop the cooking, add the pasta to a large mixing bowl, and drizzle with 1 tablespoon of olive oil.1 lb Farfalle
- Add the vegetables and cheese. Drizzle about 2/3 of the dressing and toss to coat evenly. Serve immediately or refrigerate until ready to serve.28 oz Artichoke hearts, 2/3 cup Kalamata olives, 1 Red bell pepper, 8 oz Pearl mozzarella balls, 2 cups Arugula
My family loved this. Didn’t have farfalle so had to use fusillini instead.