Mediterranean Pasta Salad Recipe

Introduction

This Mediterranean Pasta Salad is a vibrant and flavorful dish perfect for warm days or a light meal. Combining tangy artichokes, kalamata olives, fresh tomatoes, and a zesty red pepper dressing, it brings the taste of the Mediterranean right to your table.

Ingredients

• 1 jar of artichokes
• 12 kalamata olives, chopped
• 1 stalk of spring onions, diced with chives
• 3 vine ripe tomatoes (cluster), diced
• 1/2 cup parmesan cheese
• 16 oz (1 bottle) red pepper Italian dressing
• 5.5 oz (1 can) tomato paste
• 1 package rotini garden pasta

Instructions

1. Step 1: Boil the rotini pasta according to the package instructions until al dente. Drain and set aside.
2. Step 2: Dice the tomatoes, onions, and chopped kalamata olives. In a large bowl, combine these with the cooked pasta and artichokes. Toss well to mix.
3. Step 3: In a medium bowl, whisk together the red pepper Italian dressing and tomato paste until smooth. Pour this dressing over the pasta mixture and toss thoroughly to coat everything evenly.
4. Step 4: Sprinkle the parmesan cheese on top of the salad and toss lightly to incorporate the cheese without overpowering the mix.
5. Step 5: Refrigerate the pasta salad for at least one hour to allow the flavors to meld. For the best taste, chill overnight before serving.

Tips & Variations

• For extra freshness, add chopped cucumbers or bell peppers to the salad.
• Substitute feta cheese for parmesan to enhance the Mediterranean flavor.
• If you prefer a lighter dressing, reduce the amount of tomato paste or use a vinaigrette instead.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a gentle toss and add a splash of dressing if it seems dry. This salad can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or farfalle will work well in this salad.

Is it possible to make this salad vegan?

Absolutely. Simply omit the parmesan cheese or replace it with a plant-based alternative, and ensure your dressing contains no animal products.

Mediterranean Pasta Salad Recipe

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★★★★★

4.9 from 147 reviews

• Author: Jack
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: 6–8 servings 1x

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Description

This Mediterranean Pasta Salad is a vibrant and flavorful dish perfect for warm-weather meals or as a delightful side. Featuring rotini pasta tossed with artichokes, kalamata olives, spring onions with chives, vine ripe tomatoes, and topped with parmesan cheese, all smothered in a tangy red pepper Italian dressing blended with tomato paste. Served chilled, this salad offers a refreshing Mediterranean twist that’s both hearty and easy to prepare.

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Ingredients

Scale 1x2x3x

Vegetables and Fresh Ingredients

• 1 jar of artichokes (approximately 12 oz, drained)
• 12 kalamata olives, chopped
• 1 stalk of spring onions, diced with chives (about 1/4 cup)
• 3 vine ripe tomatoes (cluster; diced)

Dairy

• 1/2 cup parmesan cheese, grated

Pantry

• 1 package rotini garden pasta (typically 12–16 oz)
• 16 oz (1 bottle) red pepper Italian dressing
• 5.5 oz (1 can) tomato paste

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set aside to cool slightly.
2. Prepare Vegetables: While the pasta is cooking, dice the vine ripe tomatoes, chop the kalamata olives, and dice the spring onions along with their chives. Drain the jar of artichokes and roughly chop if they aren’t already in bite-sized pieces.
3. Combine Pasta and Vegetables: In a large mixing bowl, combine the cooked and drained pasta with the diced tomatoes, spring onions, olives, and artichokes. Toss everything together to distribute the ingredients evenly.
4. Prepare Dressing: In a medium bowl, whisk together the red pepper Italian dressing and tomato paste until well blended and smooth. This creates a tangy, flavorful sauce to coat the pasta salad.
5. Toss With Dressing: Pour the dressing mixture over the pasta and vegetable combination. Toss well to ensure all components are evenly coated with the sauce.
6. Add Cheese: Sprinkle the grated parmesan cheese over the pasta salad and toss lightly to incorporate the cheese without breaking down the salad.
7. Chill: Cover the bowl with plastic wrap or transfer to a container and refrigerate for at least one hour to allow flavors to meld. For best results, chill overnight before serving.

Notes

• Use salted boiling water for the pasta to enhance flavor.
• Chilling the salad for several hours or overnight really helps the flavors to meld beautifully.
• You can substitute the red pepper Italian dressing with another Italian dressing if preferred, but the red pepper adds a nice kick.
• For a vegan version, omit the parmesan cheese or use a vegan parmesan alternative.
• This salad keeps well for up to 3 days refrigerated in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Salad
• Method: Boiling and Mixing
• Cuisine: Mediterranean

Keywords: Mediterranean pasta salad, rotini pasta salad, artichoke pasta, kalamata olives salad, Italian dressing pasta salad, easy summer salad, chilled pasta salad