Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad
This Mediterranean sun-dried tomato rigatoni pasta salad is filled with black olives, marinated artichoke hearts, crumbled feta, fresh herbs and plenty of tangy sun-dried tomatoes. Everything is tossed with a bold garlic-herb vinaigrette that works its way into the ridges and centres of the rigatoni. It is colourful, flavourful and easy to make ahead.
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Why It’s Good
This easy Mediterranean pasta salad has a really nice balance of savoury, tangy and slightly salty flavours. The artichokes stay tender, the olives add richness, and the feta gives the salad little creamy bites throughout. I like using some of the oil from the sun-dried tomato jar in the dressing because it adds extra flavour without any extra work.
The rigatoni also holds the vinaigrette well. Just be sure to cook it until al dente so the pasta does not become too soft after chilling. A quick stir before serving brings everything back together.
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When to Serve It
Serve this sun-dried tomato pasta salad as an easy side dish for summer barbecues, picnics, potlucks, family dinners or holiday gatherings. It pairs especially well with grilled chicken, pork tenderloin, burgers, sausages or roasted vegetables.
It is also hearty enough for a light lunch and travels well for meal prep. Since the flavours improve after a little time in the refrigerator, it is a practical make-ahead pasta salad for busy days.
- Cook the rigatoni until just al dente. Slightly firm pasta holds up better in a cold Mediterranean pasta salad and will not become too soft after chilling.
- Salt the pasta water well. This adds flavour from the inside instead of relying on the dressing to do all the work.
- Save some sun-dried tomato oil. Adding a spoonful or two to the garlic-herb vinaigrette gives this sun-dried tomato pasta salad a deeper, richer flavour.
- Drain the marinated ingredients properly. Artichoke hearts, olives and sun-dried tomatoes can carry a lot of oil. Let them drain briefly so the finished salad does not feel heavy.
- Dress the pasta while it is still slightly warm. Warm pasta absorbs the Mediterranean vinaigrette more easily, especially around the ridges and inside the rigatoni.
- Reserve a little dressing for later. Pasta absorbs liquid as it chills. Tossing in the remaining dressing just before serving helps refresh the flavour and keeps the salad from tasting dry.
- Chop the ingredients into bite-sized pieces. Smaller pieces of artichoke, sun-dried tomato and feta spread more evenly through the pasta, so you get a little of everything in each bite.
- Let the salad rest before serving. This easy Mediterranean rigatoni pasta salad tastes even better after 30 minutes in the refrigerator. The flavours have time to blend, but the herbs still taste fresh.
- Taste again before serving. Cold foods often need a little extra seasoning. A splash of lemon juice, a pinch of salt or a few cracks of black pepper can make a noticeable difference.
- Add fresh herbs at the end. Stir in a little extra parsley or basil just before serving for brighter colour and fresh Mediterranean flavour.
- Add grilled chicken. Turn this Mediterranean rigatoni pasta salad into a more filling meal by adding sliced grilled chicken breast. It works especially well with the sun-dried tomatoes, feta and garlic-herb vinaigrette.
- Use a different pasta shape. Penne, rotini, bow ties or fusilli all work well in this easy Mediterranean pasta salad. Choose a short pasta with ridges or curves so it can hold onto the dressing.
- Add fresh vegetables. Chopped cucumber, cherry tomatoes or red bell pepper add colour and a little crunch. I would add them shortly before serving so they stay fresh.
- Swap the feta cheese. Crumbled goat cheese gives the pasta salad a softer, creamier flavour, while small cubes of mozzarella make it a little milder.
- Add extra greens. Stir in a few handfuls of baby spinach or arugula just before serving. The greens soften slightly in the vinaigrette but still keep some texture.
- Make it vegetarian and more filling. Add a drained can of chickpeas or white beans for extra protein. This is an easy way to turn the pasta salad into a satisfying vegetarian lunch.
- Add toasted nuts. Toasted pine nuts, walnuts or sliced almonds give this sun-dried tomato pasta salad a nice crunch. Add them at the end so they do not soften in the dressing.
- Make it spicy. Increase the crushed red pepper flakes or add a spoonful of chopped hot peppers. Start with a small amount. The heat becomes stronger as the salad rests.
- Try a lemon-forward dressing. Replace some of the red wine vinegar with extra fresh lemon juice for a brighter, fresher Mediterranean flavour.
- Make it dairy-free. Leave out the feta or use your favourite dairy-free cheese alternative. The olives, artichokes and sun-dried tomatoes still give the salad plenty of bold flavour.
Store this Mediterranean sun-dried tomato rigatoni pasta salad in an airtight container in the refrigerator for up to 4 days. The flavours usually deepen as it rests, so it is a good make-ahead pasta salad for lunches, potlucks and busy weeknight dinners.
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The rigatoni will absorb some of the garlic-herb vinaigrette while it chills. Give the salad a good stir before serving, then add a small drizzle of olive oil or a splash of lemon juice if it looks a little dry. This makes a noticeable difference.
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For the freshest flavour, add a little extra parsley, basil or crumbled feta just before serving. Keep the pasta salad refrigerated and avoid leaving it at room temperature for longer than 2 hours.
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Freezing is not recommended. The pasta can become soft, and the feta, herbs and marinated vegetables will lose their best texture after thawing.
Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad
Equipment
- Large pot
- ColanderÂ
- Large mixing bowl
- Small bowl or measuring cup
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large serving spoon or salad tongs
Ingredients
Pasta Salad
- 12 ounces rigatoni pasta
- 1 cup sun-dried tomatoes oil-packed and drained and sliced
- ¾ cup black olives drained and halved
- ½ cup feta cheese crumbled
- â…“ cup green onions thinly sliced
- ¼ cup parsley fresh and finely chopped
- 2 tablespoons basil fresh and finely chopped
Garlic-Herb Vinaigrette
- â…“ cup olive oil including a little oil from the sun-dried tomato jar
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove finely minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
Instructions
Cook the rigatoni.
- Bring a large pot of well-salted water to a boil. Add the rigatoni and cook according to the package directions until just al dente. Keep it slightly firm because the pasta will soften a little as it absorbs the dressing.
Drain and cool the pasta.
- Drain the rigatoni in a colander and rinse it briefly under cool water. Shake off as much water as possible, then transfer the pasta to a large mixing bowl.
Prepare the vinaigrette.
- In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, dried basil, salt, black pepper and crushed red pepper flakes.
Add the salad ingredients.
- Add the sliced sun-dried tomatoes, black olives, feta cheese, green onions, parsley and fresh basil to the bowl of pasta.
Dress the pasta salad.
- Pour the garlic-herb vinaigrette over the pasta. Toss gently until the rigatoni and vegetables are evenly coated. Take a little time with this step—the dressing likes to settle inside the pasta.
Chill the salad.
- Cover and refrigerate the Mediterranean rigatoni pasta salad for at least 30 minutes to allow the flavours to blend.
Taste and serve.
- Toss the pasta salad again before serving. Add another splash of lemon juice, a drizzle of olive oil or a little extra black pepper if needed.
Notes
- Oil-packed sun-dried tomatoes have a softer texture and stronger flavour than dry-packed tomatoes.
- Adding a spoonful of the sun-dried tomato oil to the vinaigrette gives the dressing extra savoury flavour.
- The pasta will absorb dressing as it chills. Refresh it with a small drizzle of olive oil before serving if it looks dry.
- Cook the rigatoni only until al dente so it keeps its shape in the cold pasta salad.
- Add a little extra feta and fresh parsley just before serving for a fresh, colourful finish.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Serve It with Juicy Grilled Chicken
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Pair this Mediterranean sun-dried tomato pasta salad with tender Dijon garlic grilled chicken breasts for an easy, flavourful summer dinner. The juicy grilled chicken and tangy pasta salad are perfect together.
