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 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!