5 from 2 votes
Mediterranean Pasta Salad
Delicious pasta salad recipe with a Mediterranean twist. Loaded with greens, pickled artichokes, tomatoes, olives, and tossed in a tasty Mediterranean lemon vinaigrette:
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
8
Calories:
370 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean
Ingredients
Mediterranean lemon vinaigrette
- 1-2 garlic minced, cloves
- 1 tsp. oregano dried
- 1 tsp. basil dried
- ¾ tsp. kosher salt or to taste
- ¼ tsp. black pepper ground
- ⅓ cup extra virgin olive oil
- 3 tbsp. lemon juice freshly squeezed
Salad
- 12 oz. pasta dry, of choice
- 1 ½ cups olive pitted, mixed varieties
- 2 cups arugula fresh
- ¼ red onion diced
- 1- pint cherry tomato halved
- 1 cup pickled artichokes chopped
- 4 oz. Parmesan Cheese freshly grated
Instructions
- Start by preparing vinaigrette, in a mixing bowl, whisk all the dressing ingredients until emulsified then set aside.
- Cook pasta in salted water according to the package directions. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
- Add the cooked pasta, olives, arugula, onion, tomatoes, artichokes, and parmesan cheese to a large bowl. Pour over the dressing.
- Using a wooden spoon, mix well until pasta and veggies are well coated into the dressing.
- If making ahead, store the dressing and chopped veggies separately. Prior to serving just mix everything together and enjoy.
Cup of Yum
Notes
- Substitutes:
- Storage:
- Place leftovers in a container and store in the fridge for up to 5 days. Serve cold when ready to eat. You may freeze the pasta salad without the fresh arugula for up to 3 months and add the arugula when ready to eat.
- Nutritional facts:
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Use any pasta of your choice. We used whole wheat pasta
- For a vegan option, skip on the cheese
- Lemon juice or lime juice
- Red or white onions
- Chopped grape vine tomatoes in place of cherry tomatoes
- Avocado oil instead of olive oil
Nutrition Information
Calories
370kcal
(19%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
12mg
(4%)
Sodium
894mg
(37%)
Potassium
210mg
(4%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
890IU
(18%)
Vitamin C
22mg
(24%)
Calcium
214mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 370
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 894mg | 37% |
| Potassium | 210mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 22mg | 24% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.