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Mediterranean Pecan Pasta Salad

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Salad
Keyword: layered salad, pasta salad
Servings: 8


  • 12 oz orecchiette pasta or other small pasta
  • 2 heads of radicchio about 3-4 cups thinly sliced
  • 1 cup pecan pieces or pecan halves, chopped, plus pecan halves for garnish
  • 2 cups chopped spinach
  • 1/3 cup chopped sun-dried tomatoes
  • 1/2 cup marinated artichoke cut into bite-size pieces and drained
  • 1 cara cara orange slices
  • 3/4 cup chopped parsley or mint or both
  • 6 oz feta cheese
  • 1 cup halved marinated olives kalamata and green, drained
  • Optional lemon vinaigrette and fresh-cracked pepper


  • Bring a large pot of water to a boil with 1/4 cup of salt. When water is bubbling, add in pasta, allow water to come back to a boil, then start timer for about 10 minutes. When pasta is cooked, el dente, drain and rinse under cold water. Set aside.
  • In a large, clear bowl, layer half of the radicchio on the bottom. Sprinkle half of the olives, artichoke, and tomato on top. Next, spread out half of the pasta, 1/2 cup of chopped pecans, half of the parsley, 3 oz of crumbled feta, and the orange supremes of one orange.
  • Add in all of the spinach, then repeat layering steps: radicchio, olives, artichoke, tomato, pasta, pecans, parsley, feta, and orange.
  • Crack with fresh pepper and refrigerate for about an hour before serving.
  • Dressing is a nice touch, but it isn’t necessary, with all of the oils and vinegars from the marinated ingredients.