The City Magazine Since 1975

Mediterranean Pasta Salad

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  • 3 garlic cloves
  • 1 tsp. kosher salt
  • 1 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup red wine vinegar
  • 1 Tbs. dried thyme
  • 1 tsp. fennel seed
  • Pinch of crushed red pepper flakes, or more to taste
  • 1 cup olive oil
  • 4 cups cooked penne rigate
  • 1 (14 oz.) can quartered artichoke hearts
  • 2 roasted red peppers (from a jar), cut into strips
  • 1 (10 oz.) jar pitted Kalamata olives, roughly chopped
  • 1 (3 oz.) jar nonpareil capers
  • 2 oz. crumbled feta cheese
  • 2 cups diced cooked chicken, any skin removed (preferably white meat)

To make the vinaigrette, blend the garlic cloves and salt in a food processor until minced. Add sun-dried tomatoes, vinegar, and seasonings, pulsing until the tomatoes are roughly chopped. With processor on, slowly pour olive oil in until vinaigrette is just emulsified. (The vinaigrette can be made one day in advance. Cover and refrigerate. The oil will separate, but just bring to room temperature and stir before tossing with salad components.) Combine the pasta with the remaining salad ingredients and toss gently with the vinaigrette. This salad can be made the day before using. Bring to room temperature before serving.