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Mediterranean Pasta Salad

A vibrant and flavorful pasta salad packed with Mediterranean ingredients like roasted tomatoes, fresh arugula, and creamy feta cheese, perfect for any gathering or meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz short pasta Any short pasta works well
  • 1 cup grape or cherry tomatoes Halved for roasting
  • 2 cups fresh arugula Adds a peppery note
  • 1 cup feta cheese Crumbled
  • 1/2 cup black olives Sliced
  • 1 cup celery Chopped
  • 2 cloves garlic Minced
  • 1/4 cup olive oil For roasting and dressing
  • 1 tsp salt To taste
  • 1/2 tsp black pepper To taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix garlic, olive oil, salt, and black pepper until well combined.
  3. Place halved tomatoes on a cookie sheet, drizzle with olive oil mixture, and roast for about 15 minutes until tender.
  4. Cook the short pasta in boiling salted water until al dente, then drain and cool for about 10 minutes.
Mixing the Salad
  1. In a large bowl, add fresh arugula, crumbled feta, sliced olives, and chopped celery. Mix gently to combine.
  2. Carefully fold in the roasted tomatoes and cooled pasta.
  3. Drizzle with extra olive oil if needed, adjusting seasoning to taste.
Chilling
  1. Cover the bowl with plastic wrap and refrigerate for about 20 minutes before serving.

Notes

For the best flavor, refrigerate longer, if time allows. To make this salad vegan, omit feta or use a dairy-free alternative.