Mediterranean Pasta Salad with Sun-dried Tomato & Garlic Recipe

Mediterranean Pasta Salad ready to eat

Mediterranean Pasta Salad! This simple pasta salad is loaded with vegetables and beans, just like my favorite Mediterranean meals. Tangy and bright, it’s the perfect salad to take with you to any casual gathering.

Using Organicville’s tangy sun-dried tomato and garlic dressing makes this pasta salad recipe almost effortless. Toss together some cooked bow-ties, canned beans and vegetables with the dressing and ta-da!

This dressing is so incredibly flavorful, that you don’t need anything else. Sun dried tomatoes, garlic and basil are the star players in this flavorful oil-based vinaigrette, and I love that it’s canola-oil free. It is fabulous on salads, especially this Mediterranean pasta salads and also as a marinade for chicken, pork, fish and tofu.

Preparing Mediterranean Pasta Salad
Organicville Sun-dried Tomato and Garlic Salad Dressing

Artichoke, sun-dried tomatoes and olives are a natural pairing for me, a trinity of Mediterranean-inspired dishes. However, like most my recipes, this one is easily customizable to whatever ingredients you want to throw in. I prefer this balance of briny, sweet and salty, but it’s up to you. If you like the ingredients, then chances are you’ll like it in the salad. To make this more of a meal, you could add in fresh chopped herbs, canned tuna, and sliced roasted red peppers. Feta cheese would also be a welcome addition.

Like any good pasta salad, you can enjoy this one warm, at room temperature or cold.

Ingredients for Mediterranean Pasta Salad Recipe

  •      12 ounces bow-tie pasta

  •      1/2 cup sliced black olives

  •      3/4 cup chopped artichoke hearts

  •      1 (15 ounce) can white beans, drained and rinsed

  •      1/4 cup grated parmesan cheese

  •      1/2 cup chopped spinach leaves (or other greens or micro greens)

  •      1/2 cup Organicville Sun-dried Tomato and Garlic Salad Dressing

  •      Salt/pepper/red pepper flakes, as needed


  1. Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook until just al dente, then drain and rinse to stop cooking. Let cool slightly.

  2. Toss cooked pasta with black olives, artichoke hearts, white beans, parmesan cheese, spinach or micro greens and Organicville Sun-dried Tomato and Garlic Salad Dressing. Season to taste, as desired, with salt/pepper and red pepper flakes. Serve immediately!