Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad
This Mediterranean rigatoni pasta salad is packed with sun-dried tomatoes, black olives, artichoke hearts, feta cheese and fresh herbs. A bold garlic-herb vinaigrette coats every piece of pasta, making this an easy and flavourful side dish for summer dinners, barbecues, potlucks or meal prep.
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.
For the best Mediterranean sun-dried tomato rigatoni pasta salad, toss the pasta with the garlic-herb vinaigrette while it is still slightly warm. The rigatoni absorbs more flavour this way, especially inside the pasta, giving the finished salad a richer, more savoury taste.
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
Serving: 1servingCalories: 324kcalCarbohydrates: 42gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 8mgSodium: 490mgPotassium: 612mgFiber: 4gSugar: 7gVitamin A: 438IUVitamin C: 10mgCalcium: 88mgIron: 2mg
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