Mediterranean Pasta Salad
This vibrant and flavorful pasta salad is packed with Mediterranean favorites—artichokes, cherry tomatoes, olives, and mozzarella—tossed in a zesty garlic-basil dressing. Perfect for picnics, potlucks, or a quick weeknight meal. Bonus: it tastes even better after chilling!
Servings: 8
Calories: 282kcal
Cost: $10–$12
Ingredients
- 8 ounces small pasta rotini, penne, or orzo, cooked, drained, and cooled
- 12 ounces marinated artichoke hearts quartered (with liquid reserved)
- 2 cups cherry tomatoes halved
- 2 cups sliced black olives
- 1 cup cubed mozzarella cheese
- 2 cloves garlic minced
- 3 tablespoons fresh basil minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Drain the artichokes, reserving the marinade. In a small bowl, whisk together the reserved liquid, minced garlic, fresh basil, and olive oil. Add salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, artichokes, cherry tomatoes, olives, and cubed mozzarella.
- Pour the dressing over the pasta mixture. Toss until everything is well coated.
- For enhanced flavor, cover and refrigerate for 2–4 hours before serving. Otherwise, serve immediately at room temperature.
Notes
Make Ahead Tip: This salad holds up beautifully when made the night before.
Pasta Options: Orzo and cheese tortellini both work well here—just adjust the cheese amount if using tortellini.
Storage: Store in an airtight container in the fridge for up to 3 days.
Add-Ins: Try adding diced cucumber, roasted red peppers, or a squeeze of lemon juice for extra zip.
Nutrition
Calories: 282kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 782mg | Potassium: 174mg | Fiber: 3g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 18mg | Calcium: 110mg | Iron: 1mg
