Pasta Salad with Artichokes, Mozzarella, and Salami

This Mediterranean Pasta Salad with Artichokes is a fresh, savoury pasta salad inspired by classic Italian antipasto flavours, combining tender pasta with marinated artichokes, mozzarella, salami, sun-dried tomatoes, and a light olive oil dressing. Bright, well-balanced, and satisfying without being heavy, it’s the kind of pasta salad that works just as well for summer lunches, picnics, or easy make-ahead meals.

Hey folks — if you’re craving a pasta salad that feels vibrant and flavour-forward rather than creamy or weighed down, this one is a great place to start. With its Mediterranean ingredients and simple dressing, it highlights each component while still coming together as a cohesive, craveable dish. So, let’s dive into this Mediterranean Pasta Salad with Artichokes.

Why You’ll Love This Mediterranean Pasta Salad with Artichokes

• Mediterranean-inspired flavours: Briny artichokes, sun-dried tomatoes, olives, and fresh herbs create a classic Italian-style profile.
• Light, no-mayo dressing: Olive oil and balsamic keep the salad fresh, glossy, and picnic-friendly.
• Great texture contrast: Tender pasta, creamy mozzarella, crisp vegetables, and savoury salami in every bite.
• Make-ahead friendly: The flavours develop beautifully after chilling, making it ideal for meal prep or gatherings.
• Versatile and adaptable: Easy to tweak with different herbs, cured meats, or vegetables depending on what you have on hand.

Flavour and Texture Profile

This salad is savoury and gently tangy, with briny notes from artichokes and olives balanced by the sweetness of cherry tomatoes and sun-dried tomatoes. Mozzarella adds a creamy contrast, while salami brings depth and richness. The texture is varied yet cohesive, combining tender pasta with crisp vegetables and silky dressing.

Ingredients You’ll Need for This Mediterranean Pasta Salad with Artichokes

• Pasta of your choice. Any short pasta like penne, farfalle, and fusilli are all good choices. Be sure to cook al dente and then rinse it to stop the cooking process (from the residual heat) and prevent pasts from sticking.
• Salami – you will need just a little for an added texture and flavour. Pick any depending on your preference. I prefer mild varieties. You can use some cooked ham instead.
• Artichoke hearts – any good-quality store-bought product. I used grilled and marinated artichokes. You can rinse them to reduce the sodium and fat intake.
• Sweet peppers – grilled and marinated from a jar. I usually rinse them to get rid of the excess of vinegar.
• Mozzarella – use traditional or pizza mozzarella.
• Sun-dried tomatoes in oil. I usually drain them, but depending on the quality of the oil, I sometimes add a little as it’s super flavourful.
• Black olives – add richness and meatiness.
• Cherry tomatoes – add freshness.
• Cucumber – adds freshness and a pleasant crunch.
• Fresh basil. You can also use oregano or parsley.
• Extra virgin olive oil and balsamic vinegar – optional, depending on how well you drain other ingredients from jars.

Can You Make it in Advance?

Yes, absolutely! In fact, it will be only better the next day as the flavours continue to develop and mingle. The salad will stay fresh and nice for 3-4 days when refrigerated.

If you making it in advance, I recommend adding fresh basil just a few hours before serving so it stays nice and fresh. But it’s not a big difference if you decide to add it right away.

More Pasta Salad Ideas

Are you looking for more fun recipes, like this Mediterranean Pasta Salad with Artichokes? Be sure to check more recipes below:

• Pasta Salad with Salami, Mozzarella and Sun-Dried Tomatoes
• Smoked Salmon Pasta Salad
• Pesto Pasta Salad
• Ham Pasta Salad
• Pasta Salad with Creamy Lavender Sauce

I hope you like this Mediterranean Pasta Salad with Artichokes, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Pasta Salad with Artichokes, Mozzarella, and Salami

Recipe by Ben | Havocinthekitchen

Mediterranean Pasta Salad with Artichokes, Mozzarella, Salami, and a light olive oil dressing – fresh, savoury, and perfect for warm weather.

Course: Slaws and All-Season SaladsCuisine: Mediterranean, Italian, AmericanDifficulty: Easy

5.0 from 1 vote

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Servings

6-8

servings

Prep time

15

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups (~225 g.) dry pasta or 4 1/2 cups (~800 g.) of cooked pasta – use short type pasta of your choice e.g., fusilli, farfalle, penne, etc.

• 125-150 g. mini Mozzarella balls, sliced or halved – you can use pizza Mozzarella, too

• 100-125 g. salami of your choice, thinly sliced

• a large handful (~250 g.) cherry tomatoes, halved if large

• 1/2 English cucumber, sliced

• 200 g. marinated artichokes hearts, rinsed (optionally), drained, and cut in half (if necessary)

• 150 g. jarred roasted sweet peppers, rinsed (optionally), drained, and sliced

• 1/2 cup black olives (100 g.), sliced or halved

• 1/4 cup (60 g.) sun-dried tomatoes in oil, drained and sliced

• a few drizzles of Balsamic vinegar – optional, as needed

• a few drizzles of extra virgin olive oil – optional, as needed

• salt and pepper – optional, as needed

• a generous handful of basil leaves, chopped

Directions

• Bring a large pot with well-salted water to a boil. Add the pasta and cook until al dente (check the package for recommended cook time). Drain and rinse well under cold water to stop the cooking process.
• Drain the artichokes, sweet peppers, and sun-dried tomatoes (a little of marinade is fine, especially if it uses quality oil and other ingredients.) If desired, also rinse them to remove the excess of oil, salt, and vinegar even more.
• Transfer the pasta to a large bowl. Add the mozzarella, salami, artichokes, sweet peppers, tomatoes, cucumbers, olives, sun-dried tomatoes, and basil. Toss to combine. Season with some black pepper and a little salt, if necessary.
• Generally, this salad is already quite juicy thanks to fresh and jarred vegetables. But you can drizzle with an extra balsamic vinegar and olive oil, to bind everything together. If oil used for sun-dried tomatoes is good quality, you can use it as it tends to be very flavourful.
• You can serve it right away, but ideally chill it for at least one hour. Keep the leftovers refrigerated for 2-3 days.