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Mediterranean Pasta Salad

Mediterranean flavours and a few good ingredients are all you need for this easy pasta salad.

Shop local for olives, artichokes, and aged cheese, then toss them with pasta and a simple dressing. Great for lunch, dinner, or sharing with a crowd.

There’s a lot to love about Mediterranean flavours, especially when they come together in something as easy as a pasta salad. Twisty shapes like gemelli do a great job catching all the good bits, but rotini, fusilli and farfalle would work just as well. A quick visit to a local Italian market for ingredients like marinated artichokes, sun-dried tomatoes, olives, tasty salami, good quality olive oil and aged Asiago will add that extra layer of flavour without much extra effort.

Many of these ingredients I keep in my pantry to use when making homemade pizzas and light appetizers. Pasta salad is really a blank canvas; add whatever flavours you enjoy. Keep the dressing simple with extra virgin olive oil, vinegar, salt and pepper.

Mediterranean Pasta Salad
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Mediterranean Pasta Salad

This is the kind of salad you can make ahead, if time allows. Mix and match ingredients depending on what’s in your fridge and bring it out for anything from a quick lunch to a casual dinner with friends. It’s a great weekday family dinner served with grilled chicken.

Ingredients

  • 8oz (200g) gemelli pasta
  • 1/2 cup cucumber, sliced and halved
  • 1/3 cup olives, sliced or whole
  • 1/3 cup sundried tomatoes in oil, drained and chopped
  • 1/3 cup jarred, marinated artichokes, drained and chopped
  • 1/2 cup cubed Italian salami (calabrese, soppressata, Genoa
  • 1/4 cup toasted pine nuts
  • 1/3 cup mini bocconcini balls, drained & sliced in half
  • 1/3 cup red onion, sliced thin
  • 1/3 cup aged Asiago, cut or broken into small chunks
  • Handful of cherry tomatoes, halved
  • Fresh basil

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • Pinch of salt and pepper
  • small drizzle of honey for a little sweetness, optional

Instructions

  • Cook pasta according to package instructions. Drain and lay out on a baking sheet until cooled and ready to use.
  • Whisk together the dressing and taste. Add honey if you need a touch of sweetness.
  • Add all ingredients to a bowl, pour in dressing and lightly toss to combine.
  • To serve, top with a light drizzle of olive oil, freshly grated black pepper and fresh basil.

Notes

Tips
  • Swap fusilli, rotini, farfalle for gemelli pasta.
  • Cook the pasta a little past al dente – it firms up when cold.
  • Use Parmesan instead of Asiago.
  • Use chickpeas instead of salami for a vegetarian dish.
  • Mix it up with chopped radicchio, arugula, spinach, chopped pepperoncini, giardiniera or jarred roasted red peppers.
  • If you’re making this salad a day ahead, add the cucumber, tomatoes and bocconcini just before serving and toss with a little more of the dressing.