This Mediterranean Pasta Salad is bursting with flavor and texture. It brings together tender pasta, roasted asparagus, sun-dried tomatoes, Kalamata olives, chopped prosciutto, toasted pine nuts and fresh basil, finished with bright lemon, extra-virgin olive oil and salty Pecorino Romano. Balanced and satisfying, it works as a main dish for a light lunch or as a hearty side for dinner.
Despite the list of ingredients, this salad is simple and comes together in about 30 minutes. The key is quick organization: roast the asparagus first, get the pasta cooking, and prepare the dressing while everything finishes. The components are forgiving and easy to adjust to taste.
I prefer roasting asparagus rather than blanching it: roasting concentrates the flavor and softens any grassy bite, giving a sweeter, more caramelized profile. Roasting or grilling most vegetables at home elevates simple salads like this one.
Roasting Asparagus
While the asparagus roasts, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Tubular shapes hold the dressing and mix-ins well; cavatappi, penne or fusilli are all good choices. After cooking, rinse the pasta under cold water to stop the cooking and cool it for the salad. Drain thoroughly and transfer to a large mixing bowl.
Make the simple lemon dressing next: whisk extra-virgin olive oil with fresh lemon juice and lemon zest. This bright, citrusy dressing ties the salad together and pairs beautifully with salty cheese and savory prosciutto.
For sun-dried tomatoes, choose julienned in oil when possible. If you only find larger pieces, drain and chop them. Reserve about one tablespoon of the tomato oil to add extra tomato flavor to the dressing.
When the roasted asparagus is cool enough to handle, trim any tough ends and cut the spears into approximately 1 to 1 1/2-inch pieces. Add the chopped asparagus to the bowl with the pasta along with the sun-dried tomatoes, chopped prosciutto, sliced Kalamata olives and toasted pine nuts. Toss lightly to distribute the ingredients.
Finish by adding the reserved sun-dried tomato oil, the lemon-olive oil dressing, chopped fresh basil and grated Pecorino Romano. Gently toss until everything is evenly coated. Taste and season with salt and freshly ground black pepper as needed.
This salad is best served at room temperature so the flavors are lively and the textures are enjoyable. It will keep in the refrigerator for up to two days; if chilled, allow it to sit at room temperature for a short time before serving.
Enjoy this Mediterranean Pasta Salad on its own, or pair it with grilled chicken or a crisp green salad for a fuller meal. The recipe is flexible—swap in roasted bell peppers, artichoke hearts or grilled zucchini to suit what’s in season.
Looking for more salad ideas? Try other combinations with lemony dressings, peppery greens or hearty grains to keep your menu fresh and flavorful.
Mediterranean Pasta Salad with Sun-dried Tomatoes
Ana Coronado
November 2, 2024
10 mins
20 mins
30 mins
Lunch, Pasta, Salad, Side Dish
American, Mediterranean
10
446 kcal
Equipment
-
Large bowl
-
Rimmed baking sheet
-
Parchment (optional)
-
Microplane or grater for lemon zest
Ingredients
- 1 lb pasta (cavatappi, penne or fusilli)
- 1 bunch asparagus, roasted and cut into 1–1½ inch pieces
- 8 oz sun-dried tomatoes in oil, drained (reserve 1 tbsp oil)
- 1 cup Pecorino Romano, grated
- 3/4 cup prosciutto, chopped
- 1/2 cup pine nuts, toasted or raw
- 1/2 cup Kalamata olives, sliced
- 3 tbsp fresh basil, chopped
- 1/3 cup extra-virgin olive oil
- 2 tsp lemon zest (zest of two lemons)
- 3 tbsp fresh lemon juice
Instructions
Dressing
- In a small bowl, whisk together the olive oil, lemon juice and lemon zest. Set aside.
For Asparagus
- Preheat the oven and place asparagus on a parchment-lined rimmed baking sheet.
- Drizzle with olive oil, season with salt and pepper.
- Roast for about 20 minutes, until tender and lightly browned.
For Salad
- Cook the pasta according to package directions. Drain, rinse with cold water, drain well and place in a large bowl.
- Drain sun-dried tomatoes, reserving 1 tablespoon of the oil.
- Trim and chop the roasted asparagus into 1–1½ inch pieces.
- Add asparagus to the pasta along with the sun-dried tomatoes, chopped prosciutto, sliced Kalamata olives and pine nuts. Toss to combine.
- Pour in the reserved sun-dried tomato oil and the lemon-olive oil dressing. Add chopped basil and Pecorino Romano. Gently toss to coat. Season with salt and pepper to taste.
Notes
Serve at room temperature for the best flavor. Store leftovers in an airtight container for up to two days. For a nut-free version, omit the pine nuts and substitute toasted sunflower seeds if desired.
Nutrition
Calories: 446kcal
Nutritional information is an estimate and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Share the Love
Save or pin this recipe to try again later.