Mediterranean Pasta Salad

Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.

5 from 1 vote

This pasta salad is bursting with colors, flavors, and a lemon-herb vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled chicken breast or grilled shrimp, burgers or ribs. Skip the cheese for dairy-free.

Prep Time30

Cook Time0

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: American, Mediterranean

Servings:

Calories: 337kcal

Author: Sally Cameron

Equipment

Large pot to cook pasta

Ingredients

Lemony Vinaigrette (makes extra, 1 cup total)

¾ cup extra virgin olive oil
¼ cup + 2 tablespoons fresh lemon juice zest before juicing, use to garnish
2 tablespoon fresh finely chopped thyme or oregano
2 tablespoon fresh finely chopped mint
1 teaspoon smooth Dijon mustard
2 large garlic cloves zested or chopped fine
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 pinch red chili flakes optional
½ teaspoon honey if the dressing is too tart, optional

Pasta Salad

8 ounces gluten-free pasta (or wheat) elbow, bows, mini penne, rotelle
3 small Persian cucumbers seeded, quartered and diced
18-20 small grape or cherry tomatoes halved, about 6 ounces
6 ounces Greek feta cheese crumbled
20 pitted Greek Kalamata olives halved or left whole
1 15-ounce can artichoke hearts packed in water rinsed, drained, halved if large
1 tablespoon fresh chopped parsley
¼ cup pine nuts
¼ small red onion or use a shallot

Instructions

Make the dressing

Make the vinaigrette in a blender so it emulsified and a little creamy. Alternatively whisk all ingredients together in a bowl or place in a jar with a tight lid and shake well. Taste and add a little honey if it's too tart, then set aside to dress the pasta salad.

Cook pasta

Bring a large pot of water with a tablespoon of salt to a boil. Add the pasta and cook according to package directions. Check 1 minute before the end of the package timing. You want al dente pasta, not overly cooked pasta. Drain immediately, rinse with cold water briefly, and toss with a little vinaigrette or olive oil. Cool pasta to make the pasta salad.

Make the pasta salad

When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts, and pine nuts. Toss with another 2-3 tablespoons of the vinaigrette. Chill until ready to eat.

Garnish

To garnish at serving, sprinkle with a little more chopped herbs (chopped mint is lovely), and more pine nuts if needed. Use the lemon zest from the dressing for more color and lemony flavor.

To Make ahead

Cook the pasta, toss with a little oil, cool and refrigerate. Do all of the prep work, making the dressing and slicing vegetables, crumbling cheese. Keep them separate and refrigerated, then toss the salad together before serving for the freshest salad. Serve with extra dressing.

Notes

Pasta salad absorbs dressing. Serve extra at the table for those who want more, and take extra on a picnic.

To tame red onion for a pasta salad, rinse the chopped or slice onion in cold water and dry. It really helps, or use shallot (more mild).

Nutrition