Mediterranean Pasta Salad

This fresh, vibrant 30-min recipe brings all the flavors of the Med to your table, as it combines tomatoes, arugula, basil, Kalamata olives, and Feta.

Course Salads

Cuisine Mediterranean

Prep Time 15

Cook Time 15

Total Time 30

Servings -6

Calories 675kcal

Author Michelle Ordever

Ingredients

For the Lemon Vinaigrette

½ cup extra virgin olive oil
2 Tbsp white balsamic vinegar
2 Tbsp fresh lemon juice
1 tsp fresh lemon zest preferably organic
1 large clove garlic finely minced
1 Tbsp Dijon mustard
1-2 Tbsp honey
Sea salt and black pepper to taste

Remaining Ingredients

1 16-oz/450g box penne pasta
2 Tbsp extra virgin olive oil
2-3 large cloves garlic minced
1 pint 500g cherry or grape tomatoes, halved
2 cups fresh arugula
12-15 large fresh basil leaves sliced thin
⅓ cup Kalamata olives chopped
3 Tbsp Parmesan cheese freshly grated
3 oz 85g Feta cheese, roughly chopped

For Garnish

Additional arugula leaves
Sprigs of fresh basil
Grated Parmesan cheese

Instructions

Prepare the pasta according to package directions until just al dente. Drain, rinse, and set aside.
While the pasta is cooking, prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until emulsified. Set aside. (Or prepare in advance and store in the refrigerator until ready to use).
Add olive oil and garlic to a skillet set over medium heat. Sauté for approximately 1-2 minutes, or just until the garlic develops some color.
Add the tomatoes and cook, stirring occasionally, for 2-3 minutes or just until the tomatoes are warmed through. Remove from heat and stir in the fresh arugula. Set aside.
In a large mixing bowl, combine the warm tomato and arugula mixture with the fresh basil and Kalamata olives. Add the warm cooked penne pasta and both types of cheese. Season with salt and black pepper, to taste, and drizzle with 3 tablespoons of the lemon vinaigrette. Toss to combine.
Transfer the pasta salad to a large serving bowl and garnish with some fresh arugula, sprigs of basil, and freshly grated Parmesan cheese. Serve immediately with the remaining vinaigrette on the side. Enjoy!

Notes

Tip: Prepare the lemon vinaigrette in advance to give the flavors a chance to fully develop.

Nutrition