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Fresh Lemon Artichoke Pasta Salad Recipe Easy Mediterranean Feta Olives

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A bright, zesty Mediterranean-inspired pasta salad featuring tangy lemon dressing, artichoke hearts, feta cheese, and Kalamata olives. Perfect as a light lunch or a flavorful side dish.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or penne pasta
  • 1 can (14 ounces/400 grams) artichoke hearts, drained and roughly chopped
  • 4 ounces (115 grams) feta cheese, crumbled
  • 1/2 cup (75 grams) Kalamata olives, pitted and sliced
  • 1 cup (150 grams) cherry tomatoes, halved (optional)
  • 1/4 cup fresh parsley, finely chopped
  • Juice of 2 lemons (about 1/4 cup/60 ml)
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 teaspoon (5 ml) Dijon mustard
  • Salt and pepper to taste (start with 1/2 teaspoon salt)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Drain well in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. In a mixing bowl, combine lemon juice, olive oil, red wine vinegar, Dijon mustard, and minced garlic. Whisk vigorously until the dressing emulsifies into a smooth, slightly thickened consistency. Season with salt and pepper to taste. Adjust acidity or oiliness by adding more lemon juice or olive oil if needed.
  3. Drain and roughly chop artichoke hearts. Slice Kalamata olives. Halve cherry tomatoes if using. Finely chop fresh parsley. Crumble feta cheese.
  4. In a large bowl, combine cooled pasta, chopped artichokes, olives, tomatoes, and parsley. Pour dressing over the mixture and toss gently but thoroughly to coat. Add crumbled feta last and fold in carefully to avoid breaking it up too much.
  5. Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld. Before serving, gently toss and adjust seasoning with salt, pepper, or lemon juice if needed.

Notes

Rinse pasta after cooking to stop cooking and prevent sticking. Use extra virgin olive oil with fruity, peppery notes for best flavor. Let feta sit at room temperature for 10 minutes before mixing if too crumbly. Chill salad for 30-60 minutes to let flavors meld. Adjust salt carefully due to salty ingredients. Dressing can be emulsified in a jar by shaking if no whisk is available.

Nutrition

Keywords: lemon pasta salad, artichoke pasta salad, Mediterranean salad, feta cheese salad, Kalamata olives, easy pasta salad, healthy lunch, quick salad recipe

Find it online: https://siennaspoon.com/fresh-lemon-artichoke-pasta-salad-recipe-easy-mediterranean-feta-olives/