Mediterranean Whole Wheat Pasta Salad with a Preserved Lemon, Caper and Thyme Dressing Recipe

Mediterranean flavours and ingredients are so satisfying. This salad was easy to make and would be great in your work lunchbox. Every mouthful has a different flavour and you get some lovely little bursts of flavour in your mouth when you get a cranberry, caper or piece of preserved lemon. I only recently discovered jarred chargrilled artichoke hearts and I am hooked! It is so much hassle preparing your own fresh artichokes, like peas and puff pastry somethings are better to use already prepared for you.

Ingredients (serves 2)

For the salad

  • small bag of pea shoots or salad leaves
  • 6 ripe cherry tomatoes, quartered
  • 8 chargrilled artichoke hearts, quartered
  • 6 sun dried tomatoes, roughly chopped
  • 100g cooked whole wheat pasta, (mine took 11 mins)
  • small handful of dried cranberries or golden sultana’s
  • parmesan shavings to finish

For the dressing

  • 2 tbsp olive oil (add another 2 if you dont have flavoured oil)
  • 1 tbsp black pepper olive oil (recipe here)
  • 1 tbsp chilli oil (recipe here) or 1 tsp chilli flakes
  • 2 tbsp drained capers
  • 1/4 large preserved lemon, roughly chopped (recipe here)
  • juice of 1 lemon
  • 1 tbsp lemon thyme, leaves only
  • 1 tsp of honey or sugar (add a tad more if your lemon is tart)
  • pinch of salt
  • 1/4 tsp pepper (if your not using pepper oil)


  1. While the pasta is cooking add all of the dressing ingredients into a jar or bowl give it a good shake or whisk until combined. Taste and adjust the honey or sugar and salt to preferred taste.
  2. Put the cooked pasta into a bowl add the fresh and sun dried tomatoes. Add half of your dressing and mix to coat and combine.
  3. Divide the salad leaves between 2 bowls, add the pasta, artichoke hearts and cranberries. Spoon over a bit more of dressing making sure you get the capers and preserved lemon pieces. Finally shave over some parmesan and serve. Enjoy.



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