Mediterranean Pasta Salad: An Easy & Flavorful Recipe with Roasted Asparagus
Prepare to fall in love with this incredible Mediterranean Pasta Salad, a dish that truly has it all! Bursting with fresh, vibrant flavors and satisfying textures, this salad is a celebration of the Mediterranean diet. It’s packed with al dente pasta, tender roasted asparagus, sun-dried tomatoes, briny Kalamata olives, savory prosciutto, crunchy pine nuts, and fragrant basil, all brought together with a bright lemon vinaigrette and a generous sprinkle of salty Pecorino Romano cheese. This salad isn’t just delicious; it’s a full-bodied culinary experience that hits all the right notes, making it perfect for a light lunch, a side dish, or a vibrant centerpiece at any gathering.
While the ingredient list might appear extensive, don’t be intimidated! This Mediterranean pasta salad comes together in approximately 30 minutes, making it a fantastic option for weeknight meals or last-minute potlucks. The key to its quick preparation lies in efficient multitasking, starting with the roasting of the asparagus.
The Magic of Roasted Asparagus in Pasta Salad
One of the elements that truly elevates this pasta salad is the inclusion of roasted asparagus. The difference in taste between roasted and blanched asparagus is quite remarkable. Roasting asparagus mellows its distinct flavor, bringing out a natural sweetness and creating a tender-crisp texture that’s far superior to the sometimes watery or overly soft texture of blanched spears. Roasting caramelizes the natural sugars, intensifying the vegetable’s inherent deliciousness. This is my absolute favorite way to prepare asparagus, and indeed, many vegetables we cook at home. The depth of flavor achieved through roasting or grilling simply cannot be matched by other cooking methods.
Roasting Asparagus: A Simple Guide
While the asparagus is roasting, you can simultaneously start your pasta water and cook your chosen pasta according to package directions. For this Mediterranean pasta salad, I highly recommend using a tubular pasta shape. I opted for Cavatappi, which has a beautiful corkscrew shape that perfectly captures the dressing and other ingredients. However, other tubular pastas like Penne or Fusilli would also work wonderfully. Once cooked to al dente perfection, drain the pasta and rinse it thoroughly with cold water to stop the cooking process and prevent it from sticking. Ensure it’s very well-drained before transferring it to a large mixing bowl.
Essential Ingredients for a Perfect Mediterranean Pasta Salad
The beauty of this Mediterranean pasta salad lies in its balance of high-quality ingredients. Let’s briefly highlight a few that contribute significantly to its unique flavor profile:
- Sun-dried Tomatoes: These intensely flavored tomatoes provide a concentrated sweetness and umami that perfectly complements the other ingredients. They are typically available julienned or whole in oil. If you can find them pre-julienned, it saves time! If you have whole ones, a quick chop will do. Don’t discard the oil immediately; we’ll reserve a tablespoon for the dressing to infuse extra tomato flavor.
- Kalamata Olives: Their distinct fruity and briny flavor is a hallmark of Mediterranean cuisine, adding a wonderful salty kick and depth.
- Prosciutto: Thinly sliced, cured Italian ham brings a delightful salty, savory, and slightly chewy element that makes the salad more substantial and flavorful.
- Pine Nuts: These small, buttery nuts add a delicate crunch and richness. For an even more intense flavor, lightly toast them in a dry pan for a few minutes until golden brown before adding them to the salad.
- Pecorino Romano Cheese: This hard, salty sheep’s milk cheese offers a sharper, tangier profile than Parmesan, providing a fantastic savory finish to the salad.
- Fresh Basil: The aromatic, peppery sweetness of fresh basil is irreplaceable. Always use fresh herbs for the best flavor!
Crafting the Zesty Lemon Dressing
While the asparagus cools and pasta drains, you can quickly prepare the simple yet potent lemon dressing. In a small bowl, combine high-quality extra virgin olive oil, fresh lemon juice, and aromatic lemon zest. The zest is crucial as it contains the potent oils from the lemon peel, providing a brighter, more intense lemon flavor than juice alone. Mix these ingredients thoroughly with a fork or a small whisk and set it aside. This fresh, vibrant dressing will bind all the delightful components of your Mediterranean pasta salad together.
Assembling Your Mediterranean Masterpiece
By now, your roasted asparagus should be cool enough to handle. Chop the spears into manageable 1 to 1.5-inch pieces, discarding any tough, woody ends. Add the chopped asparagus to your large bowl with the cooked pasta. Next, incorporate the drained sun-dried tomatoes (don’t forget that reserved tablespoon of oil!), the chopped prosciutto, thinly sliced Kalamata olives, and the raw pine nuts (or lightly toasted, if you opted for that extra step). Give everything a gentle toss to combine these wonderful ingredients evenly.
Now it’s time to bring it all together. Add the reserved sun-dried tomato oil to the pasta mixture, followed by your freshly prepared olive oil, lemon juice, and lemon zest mixture. Sprinkle in the chopped fresh basil and the grated Pecorino Romano cheese. Toss everything gently but thoroughly until all ingredients are well coated and distributed. Finally, taste and adjust the seasoning with salt and freshly ground black pepper to your preference. Remember, the prosciutto, olives, and Pecorino are already quite salty, so season carefully.
Serving and Storage Tips
For optimal flavor, I personally prefer to serve this Mediterranean Pasta Salad at room temperature rather than chilled. This allows the individual flavors of the ingredients to shine more prominently. If you do chill it, allow it to sit out for 15-20 minutes before serving to take the edge off the cold. This salad is not only quick to prepare but also excellent for meal prepping. It keeps well for about 2-3 days in an airtight container in the refrigerator, that is, if you manage to have any left after the first serving! It makes for a fantastic make-ahead dish for picnics, potlucks, or busy workweek lunches.
Enjoy every delightful bite of this homemade Mediterranean Pasta Salad!
Looking for more fresh and delicious salad ideas? You will love our Lemon Arugula Pasta Salad, Hearts Salad with Prosciutto, Sweet Kale Quinoa Salad with Feta, and Greek Wedge Salad with Yogurt Dill Dressing! Each offers a unique flavor profile perfect for any meal.
Mediterranean Pasta Salad with Sun-dried Tomatoes
Ana | Claudia’s Table
November 2, 2024
Pin Recipe
Equipment
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Large bowl
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Rimmed baking sheet
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Parchment paper (optional)
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Microplane for zesting lemon
Ingredients
- 1 lb pasta cavatappi, penne or fusilli recommended
- 1 bunch asparagus roasted and cut into 1.5-inch pieces
- 1 8oz sun-dried tomatoes, jar, julienned in oil, drained, reserving 1 tbsp of oil
- 1 cup Pecorino Romano freshly grated
- 3/4 cup prosciutto chopped
- 1/2 cup pine nuts raw or lightly toasted
- 1/2 cup Kalamata olives pitted and sliced
- 3 tbsp fresh basil chopped
- 1/3 cup extra virgin olive oil
- 2 tsp lemon zest from two lemons
- 3 tbsp lemon juice freshly squeezed
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Dressing
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In a small bowl, combine the 1/3 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, and 2 teaspoons lemon zest. Mix with a fork or small whisk until well combined. Set aside.
Roast the Asparagus
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Preheat oven to 400°F (200°C). Place the asparagus spears on a parchment-lined rimmed baking sheet.
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Drizzle with a little olive oil (not included in the dressing amount), and season with salt and pepper. Toss to coat evenly.
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Roast for 15-20 minutes, or until tender-crisp and slightly caramelized. Let cool.
Assemble the Salad
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Cook pasta according to package directions until al dente. Drain, rinse thoroughly with cold water to stop cooking, and drain very well. Transfer to a large mixing bowl.
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Drain the jar of sun-dried tomatoes, reserving 1 tablespoon of the oil. If using whole sun-dried tomatoes, chop them into julienned strips.
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Once the roasted asparagus is cool enough to handle, chop the spears into 1.5-inch pieces. (Ensure any rough bottom ends are removed before chopping.)
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Add the chopped asparagus to the pasta. Then, add the sun-dried tomatoes, chopped prosciutto, sliced Kalamata olives, and pine nuts. Toss gently to combine all ingredients.
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Pour in the reserved sun-dried tomato oil and the prepared olive oil and lemon mixture. Add the chopped fresh basil and grated Pecorino Romano cheese. Toss gently until all components are fully combined and coated with the dressing.
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Taste the salad and add additional salt and pepper as needed. Serve at room temperature for the best flavor experience.
Notes
For extra flavor, lightly toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until golden brown and fragrant. Watch carefully as they can burn quickly. Allow them to cool before adding to the salad.
Feel free to customize this salad with other Mediterranean-inspired ingredients. Cherry tomatoes, cucumber, artichoke hearts, or even grilled chicken can be wonderful additions. Feta cheese can be used in place of or in addition to Pecorino Romano for a different salty tang.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com