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
280 g farfalle pasta (bowtie), cooked and cooled
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
2⁄3 cup red peppers, chopped, fire-roasted
2⁄3 cup marinated artichoke hearts, chopped
1⁄3 cup sun-dried tomatoes, chopped
1⁄3 cup olives, sliced
1⁄4 cup red onion, thinly sliced
3⁄4 cup feta cheese, crumbled
Mediterranean Vinaigrette
1⁄4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
1 clove garlic clove, small, finely grated
1 tsp dried oregano
1⁄2 tsp salt, or to taste
1⁄4 tsp black pepper
1⁄4 tsp chili flakes, optional
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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.
