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mediterranean pasta salad

(5 ratings)
ZaikaZabardast avatar
Blue Ribbon Recipe by
Grishma Shah
@ZaikaZabardast
Nashville, TN

This Mediterranean pasta salad is my family's favorite. We can eat this at any time. It can be enjoyable when it's hot or cold!! It is full of vegetables, beans, and other Mediterranean flavors. I am sure you will enjoy it too. Give it a try!

Blue Ribbon Recipe

Add a Mediterranean twist to your summer cookout with this flavorful pasta salad recipe. It's filled with shallots, garbanzo beans, sun-dried tomatoes, artichoke hearts, Feta cheese, and Kalamata olives. The combination of ingredients makes this pasta salad sweet, tangy, salty, and nutty. It's a wonderful mix of Mediterranean flavors. Very hearty, this could also be served as a summer dinner.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For mediterranean pasta salad

  • 2 c
    gemili pasta
  • salt, to taste
  • 3 Tbsp
    extra virgin olive oil, divided
  • 1/2 c
    shallots, diced
  • freshly ground black pepper, to taste
  • 3 clove
    garlic, chopped
  • 1 can
    organic garbanzo beans (15.5 oz)
  • 1 c
    canned artichoke hearts, chopped
  • 1/4 c
    freshly chopped parsley, plus more for serving
  • 1/2 c
    sun-dried tomatoes, chopped
  • 1 tsp
    red pepper flakes
  • 2/3 c
    Feta cheese, plus more for serving
  • 3 Tbsp
    Kalamata olives, halved

How To Make mediterranean pasta salad

Test Kitchen Tips
We couldn't find gemelli pasta and used rotini as a substitute. Fusilli, penne, or ziti are also good substitutes.
  • Drain cooked pasta.
    1
    Bring a large pot of water to a boil. Add salt and 1 Tbsp of extra virgin olive oil. Add the pasta and cook until al dente or follow box directions; drain. Keep it aside.
  • Brown diced shallots.
    2
    While your pasta is cooking, put 2 Tbsp of extra virgin olive oil in a pan on medium heat and saute the diced shallots. Season with salt and freshly ground black pepper. Cook for 2-3 minutes.
  • Add chopped garlic and saute.
    3
    Add chopped garlic and saute for just 30 seconds. Do not let it cook longer because you do not want to lose the garlic flavor.
  • Add garbanzo beans, chopped artichoke hearts, parsley, and sun-dried tomatoes
    4
    Add the garbanzo beans and cook for 5 minutes. After 5 minutes, add chopped artichoke hearts, parsley, and sun-dried tomatoes. Let it cook for 7 more minutes so the flavors from artichokes and tomatoes will get into garbanzo beans.
  • Add cooked pasta, salt, red pepper flakes, Feta cheese, and Kalamata olives.
    5
    Now it’s time to add cooked pasta, 1/2 tsp salt (If needed), and 1 tsp red pepper flakes. Mix it to cover all the pasta. Now add Feta cheese and Kalamata olives. Mix again.
  • Season to taste.
    6
    Taste and adjust the salt amount. It’s ready to serve. Garnish with some Feta cheese, parsley, and some freshly ground black pepper before serving. Serve hot or cold. It’s enjoyable either way. Perfect for winter and summer.
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