Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad
Crunchy kale, sweet carrots and crisp red cabbage tossed with pumpkin seeds and a tangy maple Dijon dressing. A colourful fall and holiday side dish!
This Mediterranean sun-dried tomato rigatoni pasta salad is packed with black olives, marinated artichoke hearts, feta cheese and fresh herbs, all tossed in a bold garlic-herb vinaigrette. Easy to prepare and full of savoury Mediterranean flavour, this cold pasta salad makes a delicious side dish for summer barbecues, potlucks, picnics and weeknight dinners. It is also hearty enough to enjoy as a light lunch or easy make-ahead meal.
Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad with Feta
This Mediterranean sun-dried tomato rigatoni pasta salad combines tender pasta, tangy sun-dried tomatoes, black olives and creamy feta in a flavourful garlic-herb vinaigrette. The rigatoni holds onto the dressing beautifully, giving every bite plenty of Mediterranean flavour. It’s a colourful, satisfying pasta salad that’s easy to prepare ahead and delicious served chilled.
Why You’ll Love This Mediterranean Pasta Salad
It’s the combination of bold, savoury flavours that makes this pasta salad so delicious. The sun-dried tomatoes bring a lovely concentrated sweetness, while the salty olives and creamy feta balance everything out. Those little ridges in the rigatoni catch the garlic-herb dressing, too! Even better, the flavours develop as the salad chills, making it a great recipe to prepare ahead.
A Delicious Make-Ahead Salad for Gatherings and Easy Lunches
This Mediterranean rigatoni pasta salad is perfect for summer barbecues, family potlucks and easy weekday lunches. Serve it alongside grilled chicken, roasted vegetables or your favourite sandwiches. It’s also a lovely addition to a fall gathering when you want something fresh and flavourful alongside heartier dishes. Make a little extra. It’s wonderful for lunch the next day!
Tips and Tricks for the Best Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad
• Cook the rigatoni just right. Aim for al dente pasta with a little bite. Overcooked rigatoni can become too soft once tossed with the garlic-herb vinaigrette.
• Don’t forget to salt the pasta water. This is your first chance to season the rigatoni and makes a noticeable difference in the finished Mediterranean pasta salad.
• Chop the sun-dried tomatoes. Cut them into small, bite-sized pieces so their rich, concentrated flavour is distributed throughout the salad. If they’re packed in oil, drain them first.
• Dress the pasta while slightly warm. Toss the drained rigatoni with some of the garlic-herb vinaigrette before it cools completely. This helps the pasta absorb those delicious Mediterranean flavours.
• Add the feta last. Gently fold in the crumbled feta once the pasta has cooled. This keeps the cheese from breaking down too much and gives you lovely creamy pieces throughout the salad.
• Give the flavours time to develop. Refrigerate your sun-dried tomato rigatoni pasta salad for at least 30 minutes before serving. The olives, tomatoes and garlic-herb dressing taste even better once they’ve had time to mingle.
• Save a little dressing for serving. Rigatoni absorbs dressing as it sits in the refrigerator. Give the salad a gentle toss with a little reserved vinaigrette just before serving to bring back its fresh, vibrant flavour.
Real Kitchen Tip: The Secret to Flavourful Sun-Dried Tomato Rigatoni Pasta Salad
For the best Mediterranean sun-dried tomato rigatoni pasta salad, toss the pasta with some of the garlic-herb vinaigrette while it’s still slightly warm. Those little ridges hold onto the dressing beautifully! Let the rigatoni cool before adding the feta, then refrigerate for at least 30 minutes to let the flavours develop. Save a little dressing for just before serving. Pasta tends to absorb it as it sits, and that extra splash brings everything back to life!
Delicious Variations for Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad
• Add marinated artichoke hearts. Chop a few marinated artichokes and toss them into your Mediterranean pasta salad for extra tangy flavour. They pair beautifully with the sun-dried tomatoes and creamy feta.
• Try a fresh Mediterranean twist. Add halved cherry tomatoes, diced cucumber and fresh basil for a colourful, refreshing pasta salad that’s perfect for summer gatherings.
• Make it a hearty chicken pasta salad. Add sliced grilled chicken for a satisfying lunch or easy family dinner. The garlic-herb vinaigrette works beautifully with both the chicken and rigatoni.
• Add a little crunch. Sprinkle toasted pine nuts or chopped walnuts over the salad just before serving. They add a lovely nutty flavour and contrast with the tender pasta.
• Give it a spicy kick. Add red pepper flakes or a spoonful of chopped Calabrian chilies to the dressing. A little heat balances the rich sun-dried tomatoes and salty olives.
• Try a different cheese. Swap the feta for fresh mozzarella pearls or shaved Parmesan. Both are delicious with the sun-dried tomatoes and garlic-herb dressing.
• Make it extra lemony. Add fresh lemon zest and a squeeze of lemon juice to the vinaigrette. Finish with chopped parsley for a bright, fresh Mediterranean rigatoni salad.
Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad
Equipment
- Large pot
- Colander
- 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
- ⅓ cup green onions thinly sliced
- ¼ cup parsley fresh and finely chopped
- 2 tablespoons basil fresh and finely chopped
Garlic-Herb Vinaigrette
- ⅓ 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.