Mediterranean Pasta Salad Recipe

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This Mediterranean Pasta Salad Recipe is a simple variation on the classic version of this salad. Some ingredients of the classic Mediterranean Salad include kale, salami and sun-dried tomatoes. I’m sure that this salad will be your new favorite.

With all of the classic ingredients that are inspired by Mediterranean flavors, so I’ve added some unexpected ones. Olives, sun-dried tomatoes and feta cheese is what everyone expects, but we’ve added some salami and baby kale and the flavor is just perfect.

One of the awesome things about this salad is that it can be made in advance because it stays fresh for a long period of time. Kale, feta, and cucumber maintain their texture as they don’t get soggy.

The dressing for Mediterranean salad is my favorite part. Because it’s made out of sun-dried tomatoes infused with olive oil. So all of that tomato deliciousness is mixed with olive oil. Also plenty of red wine vinegar and oregano make this salad just perfect.

Ingredients

For the Salad

• 1 lb pasta
• 1 cup sliced mixed olives
• 8 oz oil-packed sun-dried tomatoes, drained and sliced
• 6 oz salami, sliced or chopped
• 4 oz feta cheese, crumbled
• 1 cucumber, diced
• 5 oz baby kale

For the Dressing

• 1/4 cup olive oil, preferably some of the oil from the sun-dried tomatoes
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Cook the pasta.
   Bring a large pot of salted water to a boil and cook the pasta according to the package directions until just tender. Drain and rinse under cold water to cool it down quickly.
2. Prepare the dressing.
   In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, lemon juice, minced garlic, black pepper, and salt until well combined.
3. Assemble the salad.
   In a large bowl, combine the cooled pasta, sliced olives, sun-dried tomatoes, salami, feta cheese, diced cucumber, and baby kale.
4. Add the dressing.
   Pour the dressing over the salad and toss well until everything is evenly coated.
5. Chill or serve.
   Serve right away, or refrigerate for 30 minutes to 1 hour before serving if you want the flavors to blend a little more.

Notes

• The oil from the sun-dried tomatoes adds extra flavor to the dressing, so it is worth using if you have enough.
• Baby kale holds up well, which makes this a good make-ahead pasta salad.
• You can slice the salami into strips or chop it into smaller pieces, depending on how you want the salad to look.
• Taste before serving and add a little more salt, pepper, or lemon juice if needed.

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