I love making this Mediterranean pasta salad because it gives me the freedom to add whatever I like. Whenever Iโm asked if I prefer cooking or baking, I always say cooking. It just seems to come more naturally to me. But, of course, thatโs probably because I tend to be one of those non-measuring types who taste and add things along the way. But, for your assurance, I do measure when Iโm making a recipe for the blog.
Baking requires much more precision, so I usually just defer to other bloggerโs already beautiful recipes. However, I like the flexibility that cooking lends. You can add more or less of ingredients based on what you have or like.
Flexible Mediterranean Pasta Salad
Thatโs how I view this Mediterranean pasta salad โ as flexible. While I did measure to make the recipe, you could add more cucumber, leave out the artichokes, or add fresh parsley. Any of these changes would still produce a delicious result. Hence, my preference for cooking.
I enjoy making this recipe on a Sunday and taking it for lunch during the week. It doesnโt quickly spoil if kept in the fridge. Once warmer weather comes along, it would be a great picnic addition.
Mediterranean Pasta Salad with Olive Tapenade
Equipment
- Large mixing bowl
- Large pot for boiling pasta
- Colander
- Sharp Chefโs Knife
- Cutting board
- Citrus juicer or reamer
Ingredients
- 12 oz short pasta of choice rotini, fusilli, or penne work best; cooked according to package directions, drained, and cooled (340g)
- 2 cups cherry or grape tomatoes sliced in half
- ยฝ large cucumber seeded and diced
- 1 cup red onion diced, about 1/2 medium onion
- 1 ยฝ cups artichoke hearts jarred or canned, drained and diced (about one 14 oz / 400g can)
- ยฝ cup feta cheese crumbled (75g)
- 1 cup olive tapenade store-bought or homemade (7 oz / 200g)
- 2-3 tablespoons lemon juice juice of 1 lemon, about 2-3 tablespoons (30-45ml)
- 1 teaspoon dried oregano
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cool. Shake off excess water.12 oz short pasta of choice
- While the pasta cools, slice the cherry tomatoes in half, dice the cucumber and red onion, and drain and dice the artichoke hearts.2 cups cherry or grape tomatoes, 1/2 large cucumber, 1 cup red onion, 1 1/2 cups artichoke hearts
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and artichoke hearts.12 oz short pasta of choice, 2 cups cherry or grape tomatoes, 1/2 large cucumber, 1 cup red onion, 1 1/2 cups artichoke hearts
- Add the olive tapenade, lemon juice, and dried oregano. Toss everything together until the pasta and vegetables are evenly coated in the tapenade.1 cup olive tapenade, 2-3 tablespoons lemon juice, 1 teaspoon dried oregano
- Gently fold in the crumbled feta so it stays in visible chunks throughout the salad.1/2 cup feta cheese
- Season with salt and pepper to taste. Be conservative with salt โ the tapenade and feta are already quite salty.1 pinch salt
- Cover and refrigerate for at least 1 hour before serving to let the flavours meld together. Taste and adjust seasoning before serving.