Pasta salads are always a winner for lunches.
This recipe is inspired by the flavours of Mediterranean cuisine with olives, pesto, sun-dried tomatoes, marinated artichoke hearts, bocconcini and lots of vegetables.
Colourful, full of flavour and very filling, this pasta salad has all the qualities you’re looking for in a satiating lunch that will provide you with a good dose of energy.
Which pasta to choose to make this salad?
To make this salad, the ideal is to use short pasta.
Personally, I have a soft spot for curls, which retain a slightly firmer consistency when baked.
When choosing your type of pasta, also go for the ones that will hold well the pesto-based dressing.
So, in addition to curls, penne or fusilli are excellent choices.
For an even more satisfying lunch, I used Catelli’s Smart pasta, which contains twice as much fibre as other traditional white pastas.
A dressing without mayonnaise
But that’s not all! In addition to being delicious, it is also a slightly healthier and less fatty pasta salad than what is usually found since it does not contain mayonnaise.
To make the dressing, we opt for a mixture of dried tomato pesto, olive oil, lemon juice and garlic salt.
Other ingredients that can be added to the pasta salad
For a higher protein intake, you can also add the following ingredients:
- cooked chicken;
- cold cuts such as dry sausage, salami or diced ham;
- lightly roasted pine nuts;
- lightly roasted sunflower or pumpkin seeds.
Easy mediterranean pasta salad
For a hearty and tasty lunch, try this for pasta salad recipe with olives, pesto, artichoke hearts and sun-dried tomatoes.
Ingredients
- 1 package of short pasta (penne, loops, etc.) - 340 g
- 2 stalks celery, diced
- 12 artichoke hearts, diced
- ½ cup sun-dried tomatoes in oil, drained and coarsely chopped
- ½ cup diced red or yellow bell pepper
- ½ cup Kalamata (or marinated) olives, pitted and coarsely chopped
- 2 tbsp of chopped fresh parsley
- 2 green onions, chopped
- 2 cups of arugula
- ½ cup of mini bocconcini (optional)
- Salt and pepper to taste
For the vinaigrette
- 3 tablespoons sun-dried tomato pesto
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- ½ tsp. garlic salt
Instructions
- Cook pasta al dente according to package instructions. Drain pasta, rinse in cold water and set aside.
- Meanwhile, chop vegetables and parsley.
- In a small bowl, combine dressing ingredients.
- In a salad bowl or large bowl, add all salad ingredients.
- Add the dressing to the pasta salad and mix well.
- Serve immediately.
Notes
You can also add cooked chicken, pine nuts, roasted sunflower or pumpkin seeds
Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.