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Mediterranean Pasta Salad

Mediterranean pasta salad with Greek flavors—penne tossed with olives, feta, artichokes, and sun-dried tomatoes in a lemon-herb dressing. The pasta is rinsed cold for a springy texture, then chilled for a bright, well-seasoned olive salad style.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne pasta
  • 1 cup Kalamata olives, halved
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, quartered
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.5 cup red onion, diced
  • 6 oz feta cheese, crumbled
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley, chopped
  • 0.1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook pasta and chill briefly
  1. Cook penne pasta according to package directions until al dente, then drain. Rinse with cold water to stop cooking and cool the pasta fast, giving it a firm bite.
Make lemon-herb dressing
  1. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until the mixture looks evenly blended. Visually it should turn glossy and fragrant with no dry oregano pockets.
Combine salad
  1. In a large bowl, combine pasta, olives, tomatoes, artichokes, sun-dried tomatoes, red onion, and feta. Fold gently so feta stays in small crumbles and the mix looks colorful.
Dress and toss
  1. Pour the dressing over the salad and toss gently to coat every ingredient. Stop once the pasta looks lightly glossy and the feta is evenly distributed.
Chill and serve
  1. Refrigerate the pasta salad for at least 2 hours to let flavors meld. The mixture should taste brighter after chilling, with a more cohesive lemon-herb flavor.
  2. Garnish with fresh parsley before serving. Finish with a fresh green pop right before serving for the best look and aroma.

Notes

For best texture, rinse the hot pasta thoroughly with cold water right after draining so it stays springy in the salad. Refrigerate in an airtight container for 3–4 days; stir before serving. Freezing is not recommended because tomatoes and feta can change texture. If you want a lighter option, use reduced-fat feta and keep the olive oil to the full amount for proper flavor balance.