Mediterranean Pasta Salad
Everyone has a “go to” pasta salad recipe and this one is mine: a Mediterranean Pasta Salad with a homemade Herbs de Provence Dressing, loaded with tomatoes, olives, cucumber, beans, and bell pepper. This recipe is perfect for make-ahead lunches, mid-week quick & easy meals, hot summer days, and a staple dish at gatherings!
Ingredients
Pasta and Vegetables
- 1 pound (16 ounces / 338 g) pasta see note #1
- 1 large bell pepper red or green, chopped
- 1 medium cucumber quartered lengthwise, then thinly sliced crosswise
- 1 small onion thinly sliced, see note #2
- 1 cup (4 ounces / 110 g) kalamata olives halved
- 2 cups (1 pint / 284 g) cherry tomatoes halved or quartered
- 1 can (15.5 ounces / 439 g) beans see note #3
Dressing
- ½ cup (86 mL) olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons herbs de provence
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon cane sugar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Cook the pasta according to the package instructions. Make sure to season the water with plenty of salt. Drain, rinse, and set aside to cool.
- Make the dressing: In a small bowl, combining the dressing ingredients (olive oil, vinegar, spices, and sugar) and whisk together. Set aside.
- Assemble the salad: In a large bowl, combine the pasta, bell pepper, cucumber, red onion, olives, tomatoes, and beans. Mix in 2/3 of the dressing. Toss until everything is well coated.
- Serving: This dish can be served cold or at room temperature. When ready to serve, toss with the remaining dressing. Enjoy!
Notes
- Types of Pastas to Use - The best pasta are short pasta shapes with plenty of nooks and crannies that trap the dressing and herbs in their little folds and pockets. I used a tri-color rigatoni but you can also use elbow macaroni, orzo, penne, campanelle, orecchiette, fusilli, ditalini, farfalle, or cavatappi.
- Types of Onions to Use - Red onions, sweet onions, and scallions will work best in this this salad.
- Types of Beans to Use - I used chickpeas but any type of bean will work here - kidney, black, navy, cannelloni, etc.
- Pasta Cooking Pro Tip: Salt - Make sure to season the cooking water for your pasta with salt generously. This will help your pasta salad taste well-seasoned and flavorful. Unlike warm dishes, cold dishes can come off muted if not seasoned properly. Make sure to cook with extra-salted water and the pasta will be well-seasoned by the time it’s ready to toss.
- Make Ahead Pro Tip: Make ahead the day before, but not any earlier - As someone who loves to prep a dish as early as possible, this one is best made the day of or the day before to avoid a soggy bowl of pasta.
- Keep pasta salad from drying out - After sitting in the fridge overnight the pasta salad may become a bit dry. To keep the salad juicy you can add a bit more dressing after letting it get to room temperature. You can also add left over pasta water to help moisten the dish without adding loads more oil from the dressing. The pasta water will add a nice starchy, salty goodness to the dish.
- Substitutions - This pasta salad dish is highly customizable, so feel free to mix and match different types of veggies. You could also add as much or as little spices and vinaigrette to your preference.
- Store in the fridge for up to 5 days.