With warmer weather just around the corner, it’s time for something refreshing in our bellies.
This easy Mediterranean Pasta & Kale Salad with Garlic Basil Dressing is loaded with fresh kale, tender chilled pasta, sun-dried tomatoes, crumbled feta cheese, and shredded Parmesan, with an herby, tangy dressing.
It’s perfect for picnics and for when you need something lighter but still comforting.

Mediterranean Pasta Salad Ingredients:
- Pasta– I used Rotini but use your favorite kind! Something with grooves or spirals works great for catching all of the dressing. Some of my favorites are Radiatori, Fusilli, or Cavatappi.
- Fresh Kale– a dark leafy green, packed with vitamins.
- Sun-Dried Tomatoes– dry or packed in oil. Dry sun-dried tomatoes have the texture of dried fruit and a bit more chew . The packed in oil version is a bit more tender.
- Crumbled Feta Cheese– feta cheese is a Greek brined white cheese made with sheep or goat milk. It is rich and salty with a slight tang.
- Shredded Parmesan Cheese
For Garlic & Basil Dressing:
- Fresh Basil– fresh basil is sweet and peppery
- Extra Virgin Olive Oil
- White Wine Vinegar– for a bit of acid. This is important in balancing the flavors and giving the salad a ‘zesty’ quality.
- Garlic Cloves
- Salt & Pepper
Substitutions & Serving Suggestions:
- Not a fan of tomatoes? Try substituting roasted red peppers. They can often be found in jars near the pasta of most grocery stores.
- Kale isn’t your thing? Try switching it out for a different leafy green such as spinach or arugula.
- Don’t have a blender/food processor to make dressing? Try using jarred pesto instead.
- Need a substitute for the white wine vinegar? Red wine vinegar, apple cider vinegar, or lemon juice all work well.
- Try adding Protein! This salad works great with some shredded rotisserie chicken.

How to Make Mediterranean Pasta Salad:
- Cook Pasta:
- Bring a large pot of water to a boil. Add a generous amount of salt to the water before adding pasta. As the pasta cooks, it absorbs some of the water, so adding salt also adds flavor to the noodles as well as keeping them from sticking together.
- Add the pasta to pot and cook according to the directions on the package. Drain pasta and allow to cool slightly before mixing into salad. It’s ok if it’s still a bit warm, just not hot.
- Make Dressing:
- De-stem and add fresh basil, extra virgin olive oil, white wine vinegar, garlic cloves, and salt & pepper to a food processor or high-powered blender. Run on high until ingredients are fully blended. Taste dressing to check for desired saltiness.
- Refrigerate dressing until ready to use.
- Mix Salad:
- Add a touch of oil to roughly chopped kale and gently massage leaves between fingers for 1-2 minutes. This tenderizes the kale.
- Add kale, sun dried tomatoes, crumbled feta cheese, shredded Parmesan cheese, and pasta to a medium mixing bowl. Pour dressing over salad and toss to fully combine.
- Cover bowl in plastic wrap and refrigerate for at least 1 hour before serving.

Tips:
- Before making dressing, give the fresh basil leaves a quick rinse to remove any dirt or bugs. Pat dry with paper towels.
- Massage kale in between fingers with a bit of extra virgin olive oil for 1-2 minutes before adding to salad. This will tenderize the leaves and decrease some of the bitterness.

Recipes You May Also Love:
- White Bean & Couscous Tabbouleh Salad– fresh vegetables, creamy white beans, tangy feta cheese crumbles, and soft garlic couscous.
- Easy Roasted Garlic Hummus– a beautiful silky puree of chickpeas topped with slightly sweet, buttery roasted garlic.
- Grilled Sweet Pepper Panzanella with Whipped Feta– grilled bread salad with herby marinated grilled sweet peppers, paired with a salted honey whipped feta.
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!

Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
Mediterranean Pasta & Kale Salad with Garlic Basil Dressing: fresh kale, chilled pasta, sun-dried tomatoes, feta cheese, and Parmesan.
Equipment
- Knife
- Cutting Board
- Medium Mixing Bowl
- Blender or Food Processor
- Cheese Grater (if grating Parmesan)
- Pot (for boiling pasta)
Ingredients
- 1 cup pasta
- 2 cups kale roughly chopped
- 1/3 cup sun dried tomatoes
- 1/3 cup shredded parmesan cheese
- 1/4 cup crumbled feta cheese
For Garlic Basil Dressing :
- 1/2 cup fresh basil stems removed
- 1/4 cup extra virgin olive oil
- 1 1/2-2 tsp white wine vinegar
- 3 cloves fresh garlic
- 1/4-1/2 tsp salt
- Fresh cracked pepper
Instructions
- Cook Pasta: bring a large pot of salted water to a boil, and cook pasta according to the directions on the package. Drain pasta and allow to cool slightly before mixing into salad.
- Make Dressing: add all dressing ingredients to a food processor or blender. Run on high until ingredients are fully blended. Taste dressing and add more salt if needed. Refrigerate dressing until ready to use.
- Mix Salad: add a touch of oil to roughly chopped kale and gently massage leaves between fingers for 1-2 minutes to tenderize. Add kale, sun dried tomatoes, feta, parmesan, and pasta to a medium mixing bowl. Pour dressing over salad and toss to combine. Cover and refrigerate at least 1 hour before serving.
Tried this recipe?Let me know how it was!
Delicious! Best pasta salad I’ve ever had!
Thank you so much!
Is this comparable to the Sam’s Club Mediterranean pasta salad?
It’s similar! Although the dressing isn’t quite the same. This version is much more garlic forward. For a salad more like Sam’s, you can sub regular pesto.
How much pesto would you use if subbing? Thank you!
Hi, Renee! Start with about 1/4 cup of pesto and work up from there according to taste. I hope you enjoy it!
I’m making this fabulous recipe again now. For ease, I use Marzetti Sweet Italian dressing, which to me matches the Sams Club flavor. They use Trottole pasta, which I find at Kroger in the Private Selection line # 84.
This recipe was delicious! I used a little less garlic and I didn’t have white wine vinegar so I subed it for rice vinegar and it came out great. Will be making again!
Thank you so much, Nina! I’m so glad you enjoyed it!
So good made this today it was bomb! Didn’t have white wine vinegar used red wine vinegar and still was so good!!! I’ll be making this again!
Thank you! I’m so hear it, Kayla!
I didn’t have any feta and didn’t have time to grate any parm .. and it was still amazing! I can’t wait to add in the other things later and try it again.
The dressing and kale from our garden was delicious! Im sure it will become a staple in our household.
Awesome! I’m so happy to hear it, Nicole! Fresh from the garden sounds incredible.
This was good! I did add a bit more salt and doubled the dressing because I used a lot of kale. Will make again.
Delicious! If you like the SamsClub Mediterranean pasta salad, you will love this…thanks!
How many calories per serving? One of the best pasta salads out there!
Hi there! You mentioned in a previous response that this dressing is more garlic-forward. I haven’t made it yet but was wondering about toning down the garlic by soaking it in some lemon juice. I’d also like to use the lemon juice in the dressing. Do you think this would have any adverse affect on the dressing? Thanks in advance 🙂
Hi, Jess! Thank you for your interest! I would probably reduce the amount of white wine vinegar just so it doesn’t become too acidic, but otherwise it should be just fine. Roasted garlic would be a great option too for a less pungent, sweeter flavor. If you try it let me know how it comes out!
LOVE LOVE LOVE this recipe! I always make a big batch for meal prepping! It’s also a huge hit for dinner parties! I love the flavor of the sauce more than the Sam’s version, although I do go heavier on the sauce than the recipe says, and I use banza pasta instead of regular rotini. I would love an accurate calorie count for this recipe though!
Amazingly simple to make and wonderful taste! My family loved it, my 12 year old had 3 helpings. This is going in our weekly dinner rotation!