Go Back
–+ servings
Mediterranean sun-dried tomato rigatoni pasta salad with feta cheese, black olives, green onions and fresh herbs in a rustic bowl.

Mediterranean Sun-Dried Tomato Rigatoni Pasta Salad

Mediterranean rigatoni pasta salad with sun-dried tomatoes, black olives, creamy feta and fresh herbs in a tangy garlic-herb vinaigrette. An easy make-ahead side dish for potlucks, barbecues and family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Course lunch, Salad, Side Dish
Cuisine Italian-Inspired, Mediterranean
Servings 8 servings
Calories 324 kcal

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 salted water to a boil. Cook the rigatoni according to the package directions until just al dente. Keep it slightly firm because it will soften as it absorbs the dressing.

Make the Garlic Herb Vinaigrette

  • While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, dried oregano, dried basil, salt, black pepper and optional red pepper flakes.

Dress the Warm Pasta

  • Drain the rigatoni well without rinsing. Transfer it to a large mixing bowl and toss with about half the vinaigrette while the pasta is still slightly warm. Let it cool, tossing occasionally.

Add the Salad Ingredients

  • Add the sliced sun-dried tomatoes, black olives, green onions, parsley and fresh basil. Gently fold in the crumbled feta once the pasta has cooled.

Toss and Chill

  • Add more vinaigrette as needed to lightly coat the salad, reserving a little for serving. Cover and refrigerate for at least 30 minutes so the flavours can develop.

Finish and Serve

  • Toss the Mediterranean rigatoni pasta salad again before serving. Add the reserved vinaigrette if the pasta has absorbed the dressing. Taste and adjust with a little lemon juice, black pepper or salt as 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

Serving: 1servingCalories: 324kcalCarbohydrates: 42gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 8mgSodium: 490mgPotassium: 612mgFiber: 4gSugar: 7gVitamin A: 438IUVitamin C: 10mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!