Bright, colorful, and bursting with Mediterranean flavor, this pasta salad is our Italian-inspired take on the classic summer side. Think tender rigatoni tossed with juicy cherry tomatoes, briny olive tapenade, sun-dried tomatoes, parmesan, garlic, and plenty of fresh basil—then finished with a simple olive oil + apple cider vinegar dressing that ties it all together. This Mediterranean pasta salad is perfect for potlucks, BBQs, picnics, or an easy make-ahead lunch… don’t be surprised when everyone goes back for seconds (or steals from your office fridge…). Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Pasta Salad Recipe
- 1 pound cooked pasta (we used rigatoni)
- 1/2 pound cherry tomatoes, halved
- 3 oz grated parmesan
- 3 oz olive tapenade
- 3 oz chopped sundried tomatoes
- 1 garlic clove
- 1/2 cup freshly chopped basil
- 1/2 teaspoon salt and fresh cracked pepper, or to taste
Dressing
- 3 tablespoons apple cider vinegar
- 6 tablespoons extra virgin olive oil
Photo credit: © Eatwell101.com
Why this recipe works
- We use chunky pasta that holds the sauce well. This is especially important because you don’t want the pasta on one side while the sauce and salad ingredients stay at the bottom of the salad bowl or on your plate!
- Cooking pasta just al dente allows it to soak upthe salad sauce without getting soggy.
Photo credit: © Eatwell101.com
Directions
- Cook pasta – Cook pasta al dente, drain, and rinse with cold water.
- Make the mix-in base – Combine tapenade, sun-dried tomatoes, cherry tomatoes, garlic, and Parmesan in a large bowl.
- Season & toss – Add oil, vinegar, salt, and pepper, then toss with chilled pasta until well coated. Serve right away!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Tips for the Mediterranean pasta salad
- If you’re not serving the salad right away, the flavor can dull a little bit while it sits in the fridge. So re-check and adjust the seasoning right before serving.
- Olive tapenade can already be pretty salty, depending on the brand you buy. You might want to check for saltiness before seasoning the salad.
- You can keep the leftovers for 1 or 2 days in your refrigerator – after 3, the texture degrades and the pasta becomes mushy.
Photo credit: © Eatwell101.com
More pasta salad recipes you might like
- 8 Best Summer Pasta Salads
- Chicken Pasta Salad with Avocado, Tomato, and Basil
- Spinach Orzo Pasta Salad
- Corn Pasta Salad with Ham and Creamy Dressing
Photo credit: © Eatwell101.com
Mediterranean Pasta Salad
by eatwell101
Yield: 4 servings
Prep Time: 10 min
Cook Time: 0 min
A bright Mediterranean pasta salad that's easy to make ahead, perfect for sharing, and guaranteed to disappear fast!
Ingredients
- 1 pound cooked pasta (we used rigatoni)
- 1/2 pound cherry tomatoes, halved
- 3 oz grated parmesan
- 3 oz olive tapenade
- 3 oz chopped sundried tomatoes
- 1 garlic clove
- 1/2 cup freshly chopped basil
- 1/2 teaspoon salt and fresh cracked pepper, or to taste
Dressing
- 3 tablespoons apple cider vinegar
- 6 tablespoons extra virgin olive oil
Instructions
- Cook pasta al dente following the packaging instructions. Drain, rinse under cold water, then drain again.
- In the meatime: In a large bowl, add the olive tapenade, chopped sundried tomatoes, halved cherry tomatoes, and garlic. Add grated parmesan to the mix.
- Season with salt, pepper, oil, and vinegar. Mix to combine the salad ingredients.
- Add cooked, chilled pasta to the salad ingredients. Mix slowly to combine and coat the pasta with the sauce. Adjust seasoning if needed.
- Serve immediately or chill in the refrigerator. Enjoy! ❤️
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