Mediterranean Pasta Salad Recipe
With artichoke hearts, Kalamata olives, sundried tomatoes, garlic, balsamic vinegar, and olive oil, this Mediterranean Pasta Salad Recipe is packed with flavor for the perfect 20 minute side dish!
Servings 8 servings
Cook the pasta according to the package directions. Drain and set aside to cool.
Whisk together all ingredients for the dressing in a large bowl.
Once the pasta is cool, give it a quick rinse under cold water so the noodles don’t stick together. Drain it well, and add it to the bowl with the dressing.
Add the artichoke hearts, onion, parsley, olives, sundried tomatoes, pine nuts, and Parmesan, and gently toss to combine.
- Recipe makes about 6 cups.
- Make this a full meal by adding a can of beans to the pasta salad, and serving it on a bed of arugula.
- Vegan Friendly: Omit the Parmesan cheese or use vegan Parmesan-style cheese. In the dressing, use maple syrup instead of honey.
- Make Ahead: To make this salad up to 2 days ahead, leave out the parsley, pine nuts, and Parmesan. Cover and refrigerate for up to 2 days. Toss these ingredients into the salad right before serving.
Serving: 0.75cup | Calories: 289kcal | Carbohydrates: 31g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 463mg | Potassium: 254mg | Fiber: 3g | Sugar: 6g | Vitamin A: 427IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg