Many months ago, at a birthday party, a friend of mine made an amazing pasta salad. I’ve had the recipe since then and finally decided to make it over Memorial Day weekend. It was a hit so I decided to share it!
The original recipe came from Little Spice Jar and here it is.
I want to start out by saying that I measured nothing. When I think of a pasta salad, I don’t think of being precise. Add more of what you like and take out anything you don’t like!
I boiled about 12 ounces of pasta.
I used two different kinds just to get rid of what I had open already.
While the noodles were cooking, I cut up the marinated artichokes and sun-dried tomatoes.
I also cut up the Kalamata olives, parsley and scallions, and rinsed the capers.
When the noodles were done, I combined all those ingredients in a big bowl, mixed them together and put them in the refrigerator until it was time to mix everything at the end.
Then I made the dressing, which includes basil pesto, olive oil, oil from the jar of sun-dried tomatoes, lemon juice, and salt and pepper.
I put that in the refrigerator until it was time to serve the pasta salad.
When it was time to serve, I added arugula, pine nuts, parmesan cheese and the dressing to the bowl, mixed it all up and I was done!
So good! It’s an easy make-ahead pasta salad that you can assemble in a couple minutes before you want to serve it.
Mediterranean Pasta Salad
- 12 ounces pasta
- 12 ounces marinated artichokes
- 1/2 cup sun-dried tomatoes in oil but drained
- 1/2 cup kalamata olives
- 3 tablespoons capers
- 1/4 cup parsley
- 1/4 cup scallions
- 1 cup arugula
- 1/2 cup parmesan cheese
- 1/4 cup pine nuts
- 1/4 cup basil pesto
- 1/3 cup olive oil
- 2 tablespoons oil from jar of sun-dried tomatoes
- 1 tablespoon lemon juice
- 1 tsp salt
- 1 tsp pepper
Cook pasta according to package
Chop artichokes, sun-dried tomatoes, Kalamata olives, scallions and parsley.
Combine pasta, artichokes, sun-dried tomatoes, Kalamata olives, scallions, parsley and capers in a big serving bowl (Refrigerate if not ready to serve)
Combine basil pesto, olive oil, oil from sun-dried tomatoes, lemon juice, salt and pepper in a small bowl to make the dressing (Refrigerate if not ready to serve)
Add arugula, pine nuts, parmesan cheese and dressing to the big serving bowl with your pasta and other ingredients and stir to combine.