There's a reason Mediterranean flavours work so well together — briny olives, salty feta, tangy artichokes, juicy tomatoes — and this vegetarian pasta salad puts all of them in one bowl, plus some chickpeas for extra protein and fibre. It's the kind of dish I make on a Sunday and eat happily for lunch three days straight. Filling enough to be a meal, fresh enough to feel like a salad. The lemon vinaigrette ties it all together beautifully.
Ingredients 21
Pasta Base
Mediterranean Vinaigrette
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 9
Bring a large pot of water to a boil. Salt generously. Cook pasta until al dente according to package directions. Don’t overcook the pasta as it needs a little firm to bite. Drain and rinse briefly with cool water. Let cool completely. Set aside.
In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, lemon zest, Dijon mustard, honey, finely grated garlic, dried oregano or dried Italian herbs, salt, black pepper and chili flakes until emulsified.
In a large mixing bowl, combine cooked and cooled farfalle pasta, chickpeas, cherry tomatoes, diced cucumber, chopped fire-roasted red peppers, chopped marinated artichoke hearts, chopped sun-dried tomatoes, sliced olives, and thinly sliced red onion.
Pour Mediterranean vinaigrette over the salad and toss until well coated.
Gently fold in crumbled feta cheese.
Chill for at least 30 minutes before serving.
Taste and adjust seasoning with extra salt, pepper or lemon juice if needed. Garnish with chopped fresh dill and/or parsley.
Fresh dill, chopped, for garnish (optional)
Fresh parsley, chopped, for garnish (optional)
Cooked & Loved's tips
Use some of the oil from the sun-dried tomatoes or artichokes in the dressing for extra flavor.
Under-salt at first. Olives and feta are salty — adjust at the end.
Make ahead: Best made 2–24 hours in advance.
Storage: Keeps 3–4 days in the fridge. Stir and refresh with a squeeze of lemon before serving.
Gluten-free option: Use gluten-free pasta.
