This Mediterranean pasta salad is a Greek-inspired mixture of tender pasta, briny olives, salty feta, roasted tomatoes, and peppery arugula. Flavorful and filling, it’s the right dish for summer time.
A Contemporary, Simple Summer season Pasta Salad
When the climate warms up, I like making contemporary and flavorful pasta salads like this Mediterranean pasta salad. It’s impressed by Greek flavors and made with easy, healthful components making it a pleasant change from my creamy Italian pasta salad, which makes use of a mayo-based dressing.
This model is contemporary, hearty, and ideal served chilly at picnics, potlucks, or for a fast weeknight dinner. I additionally love making butterfly pasta salad once I’m within the temper for one thing a little bit completely different!
Why I Love This Recipe
- Gentle and refreshing: No heavy dressing right here! Simply the juices from the roasted tomatoes and a drizzle of olive oil for a simple salad stuffed with contemporary Mediterranean taste.
- Make-ahead pleasant: This Mediterranean salad with arugula and feta truly will get extra flavorful because it chills, making it excellent for prepping forward of time.
Ingredient Notes
- Brief pasta: Fusilli, rotini, or farfalle work greatest. Their twists maintain onto the roasted tomato juices and olive oil. Gluten-free pasta works too.
- Grape or cherry tomatoes: Roasting enhances their pure sweetness and provides depth to the salad.
- Contemporary arugula: Provides a peppery chew and a pop of shade. Child spinach is an effective substitute if you need a milder taste.
- Feta cheese: Brings creamy, salty distinction. Use vegan feta or omit to maintain it dairy-free.
- Black olives: Kalamata or any black olive provides a traditional briny contact.
- Celery (non-obligatory): Provides crunch. Be happy to depart it out or sub in cucumber.
Garlic, olive oil, salt & pepper: These coat the tomatoes earlier than roasting and turn into the salad’s built-in dressing.
Easy methods to Make Mediterranean Pasta Salad
In a small bowl, combine collectively the minced garlic, olive oil, salt, and pepper.
Toss the halved tomatoes with this combination and unfold them on a baking sheet. Roast till smooth and barely caramelized.
In the meantime, prepare dinner the pasta in salted boiling water till al dente. Drain and funky.
In a big bowl, mix the arugula, feta, olives, and celery. Add the cooled pasta and roasted tomatoes with any pan juices, then gently toss every thing collectively.
Drizzle in a little bit further olive oil if wanted.Cowl and chill earlier than serving. It’s even higher as soon as the flavors have had time to meld.
ideas & variations
- Add a lemony kick: A squeeze of lemon or a fast lemon French dressing brings brightness. Strive the lemon dressing from my Mediterranean chickpea salad for further taste.
- Increase the protein: Add chickpeas, grilled hen, salmon, pepperoni, or chopped salami to make it extra filling.
- Swap up the mix-ins: Not into olives? Use roasted pink peppers, artichoke hearts, or sun-dried tomatoes. Pickled onions are nice too.
- Toss in contemporary herbs: Parsley, basil, or oregano add contemporary taste.
- Strive a brand new dressing: Swap within the balsamic-style dressing from my arugula salad for one thing bolder.
- Use it heat or chilly: Whereas this salad is scrumptious chilled, you may serve it barely heat too, similar to my warm fresh basil and tomato pasta salad.
Extra Pasta Salad Recipes
A simple summer time Mediterranean pasta salad is served. Buon Appetito!
- 3-4 cups pasta (brief) (cooked al dente and cooled)
- 20 grape or cherry tomatoes (sliced in half)
- 1 cup contemporary arugula
- 4-5 ounces feta cheese (crumbled)
- ½ – ¾ cup black olives (sliced)
- 1 stalk celery (chopped)
DRIZZLE FOR TOMATOES
- 1 clove garlic (minced) (minced)
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 1-2 dashes black pepper
DRIZZLE FOR TOMATOES
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In a small bowl mix properly, the minced garlic, olive oil, salt and pepper.
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Place halved tomatoes on cookie sheet and drizzle with the olive oil combination. Bake for about quarter-hour.
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In boiling salted water prepare dinner pasta al dente. Drain and funky for about 10 minutes.
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In a big bowl add arugula, feta cheese, olives and celery and mix, then add the roasted tomatoes and pasta, gently mix add an additional tablespoon or two of olive oil if wanted. Cowl with plastic and refrigerate for about 20 minutes earlier than serving. Take pleasure in.
Easy methods to retailer the Mediterranean pasta salad
Retailer leftovers in an hermetic container within the fridge for as much as 3 days. If it appears a bit dry after chilling, simply add a drizzle of olive oil and toss to refresh.
Energy: 354kcal | Carbohydrates: 39g | Protein: 10g | Fats: 17g | Saturated Fats: 5g | Ldl cholesterol: 25mg | Sodium: 483mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 20.7mg | Calcium: 171mg | Iron: 1.5mg
Recipe FAQs
Retailer leftovers in an hermetic container within the fridge for as much as 3 days. If it appears a bit dry after chilling, simply add a drizzle of olive oil and toss to refresh.
Sure! It’s truly extra flavorful after it chills. You possibly can prep it a number of hours upfront and even the day earlier than. For greatest texture, wait so as to add the arugula till about 20 minutes earlier than serving.
This salad works properly as a light-weight predominant dish or a facet. Serve it with grilled meats, sandwiches, or different summer time favorites. It additionally pairs properly with crusty bread or a easy soup for a extra full meal.
No worries, this pasta salad recipe may be very forgiving! Swap arugula for spinach, use no matter brief pasta you could have, and substitute olives with roasted pink peppers or artichokes. It’s also possible to swap the cheese, strive Parmesan, mozzarella balls, or goat cheese.
Up to date from July 4, 2018.
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