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Quick and Easy Mediterranean Pasta Salad for Busy Weeknights

Quick and Easy Mediterranean Pasta Salad for Busy Weeknights

Czarryy
This vibrant Mediterranean Pasta Salad is perfect for busy weeknights! With a mix of penne pasta, fresh arugula, juicy tomatoes, salty olives, and creamy feta, all tossed in a zesty lemon vinaigrette, it’s a deliciously easy meal that’s ready in just about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4

Equipment

  • Pot for cooking pasta
  • Skillet
  • Mixing bowl
  • Whisk or jar for vinaigrette

Ingredients
  

For the Zingy Lemon Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 large garlic clove minced
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons honey
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste

For the Salad:

  • 16 oz. box penne pasta
  • 2 tablespoons extra virgin olive oil
  • 2-3 garlic cloves minced
  • 1 pint cherry or grape tomatoes halved
  • 2 cups fresh arugula
  • 12-15 fresh basil leaves thinly sliced
  • ⅓ cup Kalamata olives chopped
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 oz. feta cheese crumbled

For Garnish:

  • Extra arugula
  • fresh basil leaves
  • sprinkle of Parmesan

Instructions
 

  • Cook the Pasta:
    Boil the penne according to package instructions until al dente. Drain, rinse quickly under cold water, and set aside.
  • Prepare the Vinaigrette:
    In a jar or small bowl, combine all the vinaigrette ingredients and shake or whisk until well blended. Set aside.
  • Garlic & Tomato Sauté:
    Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned. Add the halved tomatoes and cook for another 2-3 minutes until slightly softened. Add the arugula and sauté until just wilted.
  • Mix the Salad:
    In a large bowl, combine the cooked penne, tomato-arugula mixture, sliced basil, chopped olives, Parmesan, and feta. Toss everything together with about 3 tablespoons of the lemon vinaigrette.
  • Serve:
    Garnish with extra arugula, fresh basil, and a sprinkle of Parmesan. Serve immediately with the remaining vinaigrette on the side.

Notes

  • Customize this salad by adding roasted vegetables, chickpeas, or grilled chicken for extra protein.
  • If making ahead, store the salad and vinaigrette separately. Toss them together just before serving to keep the salad fresh.
  • To make this recipe gluten-free, simply substitute with gluten-free penne pasta.
Serving Suggestions:
Serve this salad as a main course for a light dinner or as a side dish at your next BBQ. Pair it with grilled chicken or fish for a complete Mediterranean-inspired meal.
Keyword Mediterranean Pasta Salad