Mediterranean Pasta Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package instructions (usually 9–11 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and rinse briefly under cold water to stop cooking and chill the pasta. Drain well and transfer to a large mixing bowl.

Make dressing

In a medium bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple), minced garlic, dried oregano, kosher salt, and black pepper until emulsified. Taste and adjust seasoning — add more salt, pepper, or a splash of pasta cooking water if you prefer a looser dressing.

Pour about two-thirds of the dressing over the warm (or room-temperature) pasta and toss gently to coat. Let the pasta sit for 10 minutes so it absorbs some dressing, then add the remaining dressing if needed to reach desired flavor.

Prepare vegetables: halve the cherry tomatoes, peel, seed and dice the cucumber, dice the red bell pepper, thinly slice the red onion, halve the pitted Kalamata olives, and quarter the marinated artichoke hearts. Chop the parsley and chiffonade the basil.

Add all prepared vegetables and herbs to the bowl with the dressed pasta. Toss gently to combine, making sure vegetables are evenly distributed and coated with dressing.

Add the crumbled feta to the salad and fold gently so chunks remain but distribute through the salad. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired (note: feta and olives are salty, so adjust sparingly).

If using, toast pine nuts or chopped almonds in a dry skillet over medium heat, shaking the pan frequently, until fragrant and lightly golden (2–4 minutes). Let cool briefly and sprinkle over the salad just before serving to preserve crunch.

Chill and serve: Cover the salad and refrigerate at least 30 minutes (up to 4 hours) to let flavors meld. Toss once more before serving. Garnish with a little extra chopped parsley or basil if desired.