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Sam’s Club Copycat Mediterranean Pasta Salad Recipe

This Mediterranean pasta salad is a homemade copycat of the popular Sam’s Club version—bright, fresh, and loaded with kale, sun-dried tomatoes, feta, Parmesan, and a basil-balsamic dressing. It’s ideal for meal prep, cookouts, or a simple weeknight side, and you can easily tweak ingredients to suit your taste.

A plate with Mediterranean pasta salad garnished with grated parmesan. The salad consists of kale, rotini pasta, and sundried tomatoes. The plate is on a tan counter with a wooden bowl of pasta salad and white cloth napkin.

Table of Contents

Why I Love This Mediterranean Pasta Salad Recipe

I’ve bought the Sam’s Club Mediterranean pasta salad many times and wanted to recreate that addictive mix of flavors at home. Making it yourself gives fresher ingredients, better portion control, and the freedom to adjust salt, cheese, and dressing to your liking. This version captures the tangy, herby profile of the original while feeling fresher—crisp kale softened just enough, chewy pasta, salty feta and Parmesan, bright sun-dried tomatoes, and a garlicky basil-balsamic dressing that ties everything together.

It’s versatile too: serve it on its own for a light, Mediterranean-inspired meal, add grilled chicken or shrimp for more protein, or prepare it ahead—flavors deepen after a few hours in the fridge, making it an excellent option for meal prep.

Mediterranean pasta salad served in a wooden bowl garnished with grated parmesan. The salad includes kale, rotini pasta, and sundried tomatoes. There is a fork in the bowl.

Ingredients You’ll Need

For the Salad:

  • 3 cups cooked pasta (campanelle, rotini, or farfalle)
  • 2 cups kale, stems removed and roughly chopped
  • ½ cup feta, crumbled
  • ¼ cup freshly grated Parmesan
  • ¼ cup sun-dried tomatoes, sliced

For the Dressing:

  • ¼ cup olive oil
  • 2 tablespoons basil paste or pesto
  • 2–3 tablespoons white balsamic vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

An overhead shot of several bowls in various sizes containing ingredients to make Mediterranean pasta salad including chopped kale, rotini pasta, sundried tomatoes, olive oil, pesto, balsamic vinegar, garlic, feta cheese, and seasonings.

How To Make Mediterranean Pasta Salad

Step 1: Prep the Kale

Strip the tough stems from the kale and tear or chop the leaves into bite-sized pieces. To reduce bitterness and soften the texture, drizzle lightly with olive oil and gently massage the leaves for 1–2 minutes until they relax and become more tender.

A salad bowl with chopped kale. The bowl is on a tan counter.

Step 2: Make the Dressing

In a small bowl or jar, whisk together olive oil, basil paste or pesto, white balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Taste and adjust the acidity or seasoning as needed for a balanced, bright dressing.

A small white bowl with Mediterranean pasta salad dressing. The bowl is on a tan counter.

Step 3: Combine the Ingredients

In a large bowl, combine cooled, cooked pasta with the massaged kale, crumbled feta, grated Parmesan, and sliced sun-dried tomatoes.

A wooden bowl with ingredients to make Mediterranean pasta salad including kale, rotini pasta, sundried tomatoes, feta cheese, and grated parmesan. The bowl is on a tan counter.

Step 4: Dress the Salad

Pour the dressing over the salad and toss gently to coat everything evenly. Ensure the dressing reaches the kale so the leaves can soften and absorb flavor.

A wooden bowl with ingredients to make Mediterranean pasta salad including kale, rotini pasta, sundried tomatoes, feta cheese, and grated parmesan. The bowl is on a tan counter with a white cloth napkin and bowls with salad ingredients.

Step 5: Rest and Serve

Let the salad rest for about 30 minutes so the flavors meld and the kale softens slightly. Toss once more and serve chilled or at room temperature. This salad also tastes great the next day after the dressing has fully infused the ingredients.

Mediterranean pasta salad served in a wooden bowl garnished with grated parmesan. The salad includes kale, rotini pasta, and sundried tomatoes. There is a fork in the bowl.

Expert Tips

  • Massage the kale: Massaging with oil breaks down fibers and reduces bitterness; alternatively, blanch for 30 seconds.
  • Choose the right pasta: Short, ridged shapes like rotini, campanelle, or farfalle hold dressing and mix-ins best.
  • Prefer white balsamic: White balsamic keeps the dressing light and tangy; substitute apple cider vinegar with a touch of honey if needed.
  • Let it rest: A 30-minute rest improves flavor; leftovers often taste even better the next day.
  • Adjust salt carefully: Feta and Parmesan are salty—taste before adding extra salt.

A plate with Mediterranean pasta salad garnished with grated parmesan. The salad consists of kale, rotini pasta, and sundried tomatoes. The plate is on a tan counter with a wooden bowl of pasta salad and white cloth napkin.

Variations To Try

  • Add protein: Toss in grilled chicken, shrimp, steak, or chickpeas to make it a main course.
  • Olive lovers: Add ¼ cup sliced Kalamata or Castelvetrano olives for briny depth.
  • Roasted veggies: Roasted zucchini, bell peppers, or eggplant add heartiness.
  • Light version: Use reduced-fat feta and reduce oil to 2 tablespoons for fewer calories.
  • Gluten-free: Swap in your preferred gluten-free pasta.

Mediterranean Pasta Salad FAQs

Can I make this ahead of time?

Yes. The flavors deepen after a few hours, so making it a day ahead works well for meal prep or entertaining.

How long does it last in the fridge?

Stored in an airtight container, it keeps 3–4 days. Kale holds up better than lettuce, so the texture remains pleasant longer.

Do I have to use kale?

No. Baby spinach or arugula are good substitutes—spinach yields a softer salad, arugula adds peppery notes.

Can I use regular balsamic vinegar instead of white?

Yes, but the dressing will be darker and sweeter. White balsamic is closer to the lighter Sam’s Club-style dressing.

What’s the best pasta for this recipe?

Short, ridged shapes—rotini, farfalle, or campanelle—trap dressing and ingredients best. Avoid long strands like spaghetti.

A close up of a fork with a bite of Mediterranean pasta salad. There is a wooden bowl of pasta salad on a tan counter with a white cloth napkin blurred in the background.

My Final Thoughts

This Mediterranean pasta salad strikes a satisfying balance of textures and flavors—al dente pasta, salty cheeses, tangy dressing, and hearty greens. It’s quick to assemble, easy to customize, and keeps well, making it a reliable option for gatherings, lunches, or simple dinners. Try the recipe as written, then experiment with add-ins to make it your own.

Recipe Summary

Yield: 4 servings

Mediterranean Pasta Salad (Sam’s Club Copycat)

This salad combines cooked pasta, massaged kale, feta, Parmesan, sun-dried tomatoes, and a basil-balsamic dressing for a bright, make-ahead Mediterranean side or main.

Times

  • Prep Time: 20 minutes
  • Additional Time: 30 minutes
  • Total Time: 50 minutes

Ingredients

  • 3 cups cooked campanelle, rotini, or farfalle
  • 2 cups kale, stems removed and chopped
  • ½ cup feta, crumbled
  • ¼ cup Parmesan, freshly grated
  • ¼ cup sun-dried tomatoes, sliced
  • ¼ cup olive oil
  • 2 tablespoons basil paste or pesto
  • 2–3 tablespoons white balsamic vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Remove kale stems and tear leaves into bite-sized pieces. Massage with a little olive oil until tender.
  2. Whisk together olive oil, basil paste or pesto, white balsamic, garlic, Italian seasoning, salt, and pepper.
  3. Combine cooled pasta, kale, feta, Parmesan, and sun-dried tomatoes in a large bowl.
  4. Pour dressing over the salad and toss to coat evenly.
  5. Let rest 30 minutes, toss again, and serve chilled or at room temperature.

Nutrition (per serving)

Calories: 500 • Total Fat: 27g • Saturated Fat: 7g • Sodium: 480mg • Carbs: 50g • Fiber: 4g • Protein: 15g

© I’m Hungry For That
Cuisine: Mediterranean /
Category: Copycat Recipes