Mediterranean Pasta Salad

Mediterranean pasta salad in a dark bowl on a dark surface.

Print Recipe

5 from 1 vote

This Mediterranean pasta salad is full of fresh herb flavor, and vegetables. A perfect side dish to any meal.

Prep Time15

Cook Time12

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: fresh herb vinaigrette, Mediterranean, pasta, pasta salad, vegan

Servings:

Calories: 329kcal

Author: Leigh Harris

Ingredients

Fresh Herb Vinaigrette

1 cup Fresh Italian parsley lightly packed
1 1/2 cups Fresh basil leaves lightly packed
1 cup Arugula lightly packed
15 Fresh chives
2 cloves Garlic minced
1 tsp White wine vinegar
1/4 cup Fresh lemon juice about 1 large lemon
2/3 cup Extra Virgin olive oil divided
1 tsp Kosher salt
1/2 tsp Black pepper

Pasta Salad

1 lb Farfalle bow tie pasta or other short pasta
2 cups Arugula I remove any long stems
28 oz Artichoke hearts 2 - 14oz cans - chopped
2/3 cup Kalamata olives sliced
1 Red bell pepper diced
8 oz Pearl mozzarella balls mini mozzarella balls

Instructions

Vinaigrette

To the bowl of a food processor add the herb vinaigrette ingredients and 3 tablespoons of olive oil (reserving the remaining olive oil) and pulse about 10-15 seconds. Process while slowly adding the remaining olive oil through the neck of the food processor until it reaches an emulsified consistency, about 20-30 seconds. Set aside for the flavors to combine.
1 cup Fresh Italian parsley, 1 1/2 cups Fresh basil leaves, 1 cup Arugula, 15 Fresh chives, 2 cloves Garlic, 1 tsp White wine vinegar, 1/4 cup Fresh lemon juice, 2/3 cup Extra Virgin olive oil, 1 tsp Kosher salt, 1/2 tsp Black pepper

Salad

Cook the pasta according to the package instructions in well-salted water. Drain, rinse in cold water to stop the cooking, add the pasta to a large mixing bowl, and drizzle with 1 tablespoon of olive oil.
1 lb Farfalle
Add the vegetables and cheese. Drizzle about 2/3 of the dressing and toss to coat evenly. Serve immediately or refrigerate until ready to serve.
28 oz Artichoke hearts, 2/3 cup Kalamata olives, 1 Red bell pepper, 8 oz Pearl mozzarella balls, 2 cups Arugula

Notes

Be sure to salt the pasta water heavily.

Rinsing the pasta in cold water stops the cooking immediately. This is usually only done when making cold pasta salads.

Dressing the Salad – Toss the pasta salad with about 2/3 of the dressing, add the remainder before serving. Pasta noodles will soak up the dressing as it sits.

Storage - Store in an airtight container for up to 4 days in the fridge.

Nutrition