Feta, artichoke, olives, and tomatoes make this the perfect summer pasta salad. Or you can eat it year round, like I do.
Serve this Feta Artichoke Pasta Salad at your next BBQ with other sides like macaroni salad, potato salad, and macaroni & cheese.
I first had this pasta salad at a function I went to with my mom & liked it so much that I tracked down the host and got the recipe. I think next time I’ll add some some sun dried tomatoes, too.
It’s perfect for a picnic/BBQ since there’s no mayo in it that you have to worry about keeping cool.
I also make the full batch and pack it for lunches throughout the week.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Noodles
- Crumbled Feta Cheese
- Black Olives
- Green Olives
- Tomatoes
- Artichoke Hearts
- Onion
- Italian Seasoning
- Ranch Seasoning Mix – either homemade or one packet
- Olive Oil
- Parmesan Cheese
Tips & Suggestions
- Use your favorite noodle shape. I usually opt for mostaccioli or mini ziti.
- Buy pre-sliced olives to save time.
- I buy the artichoke hearts packed in olive oil. Drain the oil before you chop them up.
- Store extra pasta in the fridge, covered, for up to 4 days. If it is a bit dry on day 2 or 3, just add some more olive oil and toss.
Equipment you’ll need
- Colander – I have a colander with a handle and it’s actually one of my favorite kitchen tools.
- Serving Bowl – I like bowls with lids for storing leftovers.
- Olive Oil Dispenser – I keep this on my counter and not only is it pretty, it’s very useful!
Need more side dishes? Try these:
Pasta Salad with Feta & Artichoke Hearts
Feta Artichoke Pasta Salad
Ingredients
- 1 pound mini ziti or mostaccioli
- olive oil
- 2 Tablespoons Ranch seasoning mix homemade or 1 packet
- 2 medium roma tomatoes diced
- 1 small red onion diced (or 1 Tb dried onion)
- 12 ounces artichoke hearts chopped
- 6 ounces black olives sliced
- 3 ounces green olives sliced
- 6 ounces crumbled feta cheese
- 2 Tablespoons Italian seasoning
- parmesan cheese to taste
Instructions
- Bring a large pot of salted water to boil. Add the pasta and cook until tender. Drain and set aside.
- Pour the cooked pasta into a large bowl and lightly coat the pasta with olive oil.
- Add the ranch seasoning and stir.
- Add the tomatoes, onion, artichokes, and olives. Toss.
- Add in the feta cheese and Italian seasoning and toss again.
- Sprinkle with parmesan cheese.
- If pasta gets too dry, add a little more olive oil and re-toss.
Notes
- Use your favorite noodle shape. I usually opt for mostaccioli or mini ziti.
- Buy pre-sliced olives to save time.
- I buy the artichoke hearts packed in olive oil. Drain the oil before you chop them up.
- Store extra pasta in the fridge, covered. If it is a bit dry on day 2 or 3, just add some more olive oil and toss.
- All ingredients (olives, artichokes, feta) can be increased or decreased to suit your tastebuds.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Pasta salad is a favorite summer side in our house. now I have a new one to make instead of the same one every time. YUM!
The best pasta salad I have ever made. Rave reviews!!!!
Soooo delicious! I added some grilled chicken for a complete meal and it was fantastic. The only problem is that I ate way too much of it! Thanks so much for a great recipe.
I have that problem often lol I’m so glad you liked it!