This Mediterranean Pasta Salad has been a staple in my family for years. My mom always made it whenever we were hosting summer cookouts, and it was always one of the first dishes to disappear. It's definitely a crowd favorite.
It's light and refreshing, but still hearty enough to hold its own thanks to artichoke hearts, black olives, and a simple homemade balsamic vinaigrette. The toasted pine nuts and sweet sun-dried tomatoes are one of my favorite flavor combinations, adding just the right mix of crunch and richness to every bite.
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A healthy handful of fresh basil gives this easy pasta salad recipe that bright summer flavor that makes it perfect for cookouts, potlucks, or easy weeknight dinners. Honestly, while it makes an incredible side dish, I've been known to pile a big bowl on my plate and call it dinner more than once.
If you're looking for a fresh, flavorful pasta salad for your next summer gathering, this simple Mediterranean pasta salad is always a winner.
Why You'll Love This Mediterranean Pasta Salad
- Easy to make ahead
- Perfect for cookouts and potlucks
- Packed with bold Mediterranean flavors
- Delicious served cold or at room temperature
- Hearty enough to enjoy as a main dish
Ingredients You'll Need
Penne pasta, Rigatoni or Farfalle - Cooked according to the package instructions.
Artichoke Hearts - Tender, slightly briny, and one of the stars of this Mediterranean pasta salad.
Sun-Dried Tomatoes - Packed with concentrated sweet tomato flavor.
Fresh Basil - Adds brightness and that classic Mediterranean flavor.
Olives - Black olives are classic here, but kalamata olives or green olives would work beautifully too for a slightly different salty bite.
Fresh Spinach - Adds color, freshness, and makes this pasta salad feel a little more substantial.
Toasted Pine Nuts - Add the best buttery crunch.
Homemade Dressing - A simple mixture of olive oil, balsamic vinegar, minced garlic, salt, and an optional squeeze of fresh lemon juice brightens everything up.
How to Make Mediterranean Pasta Salad
Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking.
In a large mixing bowl, combine the minced garlic and balsamic vinegar and let it sit for about 10 minutes while you prep the remaining ingredients. This helps mellow the sharp bite of the raw garlic. Whisk in the olive oil, salt, and lemon juice when ready.
Chop the artichoke hearts, sun-dried tomatoes, and basil. Add the cooked pasta, artichokes, sun-dried tomatoes, olives, spinach, basil, and pine nuts to the bowl and give it a good toss.
Chill for about 30 minutes for a cold pasta salad, or serve at room temperature.
The basil may brown slightly as it sits, but leftovers still taste delicious the next day. Store in an airtight container in the refrigerator for up to 3 days.
If you want to make a big batch for meal prep or for a party, leave the basil out until you are ready to serve.
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Mediterranean Pasta Salad
- Total Time: 30 minutes
- Yield: 4 1x
Description
This easy Mediterranean pasta salad is made with penne, artichoke hearts, sun-dried tomatoes, olives, spinach, and a simple balsamic vinaigrette. It's a fresh and flavorful side dish perfect for cookouts, potlucks, or easy summer dinners.
Ingredients
- 1/4 cup olive oil
- 1 clove garlic, minced
- 3 Tbsp balsamic vinegar
- 1 lb penne, cooked in salted boiling water and drained (follow package instructions)
- 14 ounce can artichoke hearts, drained and chopped
- 1/2 cup oil packed sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1 cup black olives
- 6 oz fresh spinach (usually one bag)
- 1/4 cup toasted pine nuts
Optional additions
- Feta Cheese
- Prosciutto
- Grilled Chicken
Instructions
Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking.
In a large mixing bowl, combine the minced garlic and balsamic vinegar and let it sit for about 10 minutes while you prep the remaining ingredients. This helps mellow the sharp bite of the raw garlic. Whisk in the olive oil, salt, and lemon juice when ready.
Chop the artichoke hearts, sun-dried tomatoes, and basil. Add the cooked pasta, artichokes, sun-dried tomatoes, olives, spinach, basil, and pine nuts to the bowl and give it a good toss.
Chill for about 30 minutes for a cold pasta salad, or serve at room temperature.
Notes
The basil may brown slightly as it sits, but leftovers still taste delicious the next day. Store in an airtight container in the refrigerator for up to 3 days.
If you want to make a big batch for meal prep or for a party, leave the basil out until you are ready to serve.
- Prep Time: 25 minutes
- Cook Time: 5
- Category: Salad
- Method: One Pot
- Cuisine: Mediterranean
If you try this Mediterranean pasta salad, please leave a rating and comment below. Those little stars really help my blog and make it easier for other home cooks to find recipes they'll love. And if you make it, tag me on Instagram @hungrywaitress. I always love seeing your creations.
Tips for the Best Mediterranean Pasta Salad
- Salt your pasta water well
- Toast the pine nuts for extra depth and crunch
- Let it chill before serving for the best flavor
Variations
- Add protein - Procuitto or grilled chicken would make this a full meal.
- Add cheese - Crumbled feta cheese would be delicious here.
- Add more veggies - more fresh herbs or fresh vegetables such as red onion, crisp cucumbers, juicy tomatoes, green bell pepper would all be yummy.
Looking for more summer recipes? Check out my favorites:
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