Ingredients
Units
Scale
- 16 ounces spaghetti, cooked al dente
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- 1 cup baby arugula
- 1 cup pitted Castelvetrano olives
- 1 (12-14 ounce) jar marinated artichoke hearts, drained and chopped
- 1 (3.5 ounce) jar capers, drained
- 1/2 cup chopped, oil-packed, sun-dried tomatoes
- 1/2 cup thinly sliced red onion
- 1/2 cup toasted pine nuts
Dressing
- 3/4 cup plain Greek yogurt or sour cream
- 1/2 cup mayonnaise
- 1/2 cup heavy cream
- 1/3 cup olive oil
- 2 tablespoons fresh chopped parsley
- 1 tablespoon Dijon mustard
- zest and juice of 2 lemons
- 2 teaspoons Italian seasoning
- 4 cloves garlic, grated or finely minced
- Kosher salt
- fresh cracked black pepper
Instructions
- Cook spaghetti until al dente. Toss with olive oil and set aside to cool.
- Add cooled pasta, fresh mozzarella, arugula, olives, artichoke hearts, capers, sun-dried tomatoes, red onion, and pine nuts to a large mixing bowl.
- Add yogurt/sour cream, mayonnaise, heavy cream, olive oil, parsley, Dijon mustard, zest and juice of lemons, garlic, and a few large pinches of salt and pepper to a medium bowl. Whisk until well combined.
- Pour dressing over the pasta salad and toss to coat evenly. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Don’t overcook the pasta – al dente holds up best in creamy dressings.
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- Chill the pasta completely before adding dressing to avoid wilting the greens.
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- Taste and adjust salt, pepper, or lemon juice before serving.
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- Add grilled chicken or chickpeas to bulk up this pasta salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of the pasta salad
- Calories: 392
- Sugar: 3.7 g
- Sodium: 481.3 mg
- Fat: 21.3 g
- Carbohydrates: 38 g
- Fiber: 3.9 g
- Protein: 14.4 g
- Cholesterol: 15.2 mg
