Description
8 oz penne or rotini pasta
2 cups baby arugula
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/3 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup toasted pine nuts (optional)
For the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Directions
Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
In a large bowl, combine cooked pasta, arugula, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with toasted pine nuts if desired. Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
1. Pasta Preparation: Bring a large pot of salted water to a rolling boil. Add the penne or rotini and cook according to package directions, aiming for al dente texture. Once cooked, drain immediately and rinse thoroughly under cold running water to stop the cooking process and cool the pasta completely.
2. Dressing Assembly: In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Season generously with salt and freshly cracked black pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified.
3. Salad Construction: In a large serving bowl, add the cooled pasta as the base. Layer on the baby arugula, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives. Sprinkle the crumbled feta cheese evenly over the top.
4. Combining: Just before serving, drizzle the prepared dressing over the entire salad. Using two large spoons or salad tongs, gently toss everything together until all ingredients are evenly coated with the dressing.
5. Final Touch: Transfer to serving plates or bowls and garnish with the toasted pine nuts for added crunch and flavor.
Serving Suggestions
This Mediterranean Pasta Salad is incredibly versatile. Serve it as a vibrant, stand-alone lunch. For a heartier dinner, pair it with grilled chicken skewers, lemon-herb salmon, or lamb burgers. It’s the perfect make-ahead dish for picnics, potlucks, and barbecues. Consider serving it in a hollowed-out large tomato or bell pepper for an elegant presentation.
How-to Summary
Cook and cool pasta. Whisk dressing ingredients until emulsified. Combine all salad ingredients in a large bowl. Toss with dressing. Garnish with pine nuts and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, for best results, prepare the components separately. Store the dressed pasta and chopped vegetables in the fridge for up to 24 hours. Combine and add the fresh arugula and final toss just before serving to prevent sogginess.
What are good pasta substitutes for a gluten-free version? Excellent gluten-free options include chickpea pasta, lentil rotini, or quinoa pasta. Ensure you cook them al dente as they can become mushy.
How can I make this recipe vegan? Simply omit the feta cheese or replace it with a vegan feta alternative or crumbled, marinated tofu. Ensure the Dijon mustard is vegan-friendly.
My salad seems dry, what can I do? The pasta may have absorbed the dressing. Prepare an extra half-batch of the dressing to refresh the salad before serving. A light drizzle of olive oil and a squeeze of fresh lemon juice also helps.
What can I use instead of pine nuts? Toasted slivered almonds, chopped walnuts, or sunflower seeds make great, more affordable substitutes for pine nuts.
Common Mistakes to Avoid
Avoid overcooking the pasta; mushy pasta will ruin the salad’s texture. Do not skip rinsing the cooked pasta under cold water, as this step is crucial for cooling it down. Do not dress the salad hours in advance, as the arugula will wilt and the vegetables may release water, making the salad watery. Finally, do not undersalt the pasta cooking water, as it’s your primary chance to season the pasta itself.
Conclusion
This Mediterranean Pasta Salad is a celebration of fresh, vibrant flavors and textures, combining hearty pasta with crisp vegetables and a zesty herb dressing. It’s a reliably delicious recipe that is simple to prepare, highly adaptable to dietary needs, and perfect for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crowd-pleasing dish every time. Enjoy this taste of the Mediterranean!