Posted on

Mediterranean Pasta Salad

Print Friendly, PDF & Email

Ideal for the Summertime, this 20 minute Mediterranean Pasta Salad is loaded with fresh ingredients and a delicious balsamic vinaigrette! Feel free to add some Cherry Tomatoes and maybe even some Cucumber to add some additional textures.


16 oz. penne pasta (Bowtie Pasta also works)
1 (15 oz.) can ripe Kalamata olives, halved
1 (14 oz.) can quartered artichoke hearts
8 oz. fresh mozzarella pearls
2 cups chopped fresh kale
1 cup sun dried tomatoes, julienne cut (I prefer the oil packed ones)
1/2 small red onion, thinly sliced
2 tablespoons capers
Herbes de Provence Extra Virgin Olive Oil
Pennsylvania Pepper Blend



  1. Cook pasta according to package directions just until al dente. 
  2. Strain noodles and drizzle with Herbes de Provence Extra Virgin Olive Oil. Add a large pinch of Pennsylvania Pepper Blend and toss to coat. Pop the pasta in the fridge for 10 minutes or so to cool down while you prep the other ingredients. 
  3. Add cooled pasta, olives, artichoke hearts, mozzarella, kale, sun dried tomatoes, onion and capers to a large bowl.
  4. Combine Sundried Tomato Extra Virgin Olive Oil, Mediterranean Dark Balsamic, lemon juice, Dijon mustard, garlic and a large pinch of Pennsylvania Pepper Blend in a large measuring cup and whisk until well combined. 
  5. Pour half the dressing over salad and toss to coat.
  6. Just before serving, toss salad with the rest of the dressing and enjoy!