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Mediterranean Pasta Salad

Mediterranean Pasta Salad with Greek-inspired flavors—penne, Kalamata olives, feta, artichokes, and sun-dried tomatoes in a lemon-herb dressing. Serve it chilled for bright, tangy olive salad style taste and tender, not-starchy pasta.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Salad add-ins
  • 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
Lemon-herb dressing
  • 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 rinse the pasta
  1. Cook penne pasta according to package directions until tender. Drain and rinse with cold water so the pasta stays firm and ready to chill.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until smooth and evenly combined. Taste and adjust seasoning with more salt and pepper if needed.
Combine the salad
  1. Combine pasta, Kalamata olives, cherry tomatoes, artichoke hearts, sun-dried tomatoes, red onion, and feta in a large bowl. Fold gently so feta stays in crumbles rather than fully melting.
Dress and chill
  1. Pour dressing over salad and toss gently until everything looks evenly coated. Cover and refrigerate for at least 2 hours to let flavors meld.
Serve
  1. Garnish with fresh parsley before serving. Serve chilled for the brightest lemon-herb flavor and crisp-tender texture.

Notes

Pro tip: rinse the pasta under cold water thoroughly and drain well—this prevents the salad from turning watery after chilling. Refrigerate in a covered container for up to 4 days; it’s best within 48 hours. Freezing is not recommended because tomatoes and feta texture will change. For a dairy light swap, use a reduced-fat feta alternative while keeping the same lemon-herb dressing.