Easy Mediterranean Pasta Salad is Bursting with Flavor

This Mediterranean Pasta Salad packs a lot of amazing flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons and feta cheese, there is nothing bland or boring about this dish.

Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta and fresh herbs.

This robust salad has enough presence to serve as a light, yet satisfying, main course - or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish.

What are Preserved Lemons?

Preserved Lemons are just like they sound, lemons preserved in salt and water. The result is an intense lemony flavor that is a wonderful complement to this salad. They are very popular in North African, particularly Moroccan, cuisine.

You may be able to find them at Target, WalMart, or World Market or you can pick them up online. If you want to make your own, it is simple but it takes at least 3-4 days.

As a substitute you can use some grated lemon zest for the citrusy kick in this salad.

Ingredients for Mediterranean Pasta Salad

This recipe uses ingredients throughout the Mediterranean region, including Italy, Greece and Morocco:

• penne pasta (or favorite pasta shape)
• arugula, tomato, red onion, garlic
• fresh basil and oregano leaves (yes, fresh is really the only way to go here)
• Kalamata olives (or ripe black olives)
• preserved lemons (or fresh lemon zest)
• Parmigiano-Reggiano cheese and feta cheese
• extra virgin olive oil, white balsamic vinegar, lemon juice and Dijon mustard

Recipe

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Ingredients

 

• 1 pound penne pasta (cooked according to package directions)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 Large tomato (chopped with seeds and excess liquid removed)
• 15 Large fresh basil leaves (cut into thin strips)
• 2 teaspoons fresh oregano leaves (stems removed and chopped)
• ½ cup Kalamata olives
• ¼ cup red onion (thinly sliced)
• ½ cup preserved or fresh lemons (chopped)
• 2 cups fresh arugula
• 2 tablespoons Parmigiano-Reggiano cheese (grated)
• 3 ounces feta cheese (cut into small cubes)

VINAIGRETTE

• ¾ cups extra virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard

Instructions

 

• To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth.
• Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 2 minutes before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat.
• In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine.
• Cover and refrigerate until ready to serve, at least 1 hour. Season with salt and pepper to taste before serving.

Notes

Preserved lemons can be purchased here (affiliate link) or use fresh lemon zest.