Mediterranean Pasta Salad
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
283 kcal
-
Course
Side Dish, Main Course, Salad
-
Cuisine
Mediterranean, American
Mediterranean Pasta Salad
Description
Mediterranean Pasta Salad brings together rotini pasta and a variety of fresh and marinated vegetables including diced tomatoes, cucumbers, kalamata olives, red onion, artichokes, and sun-dried tomatoes. Chickpeas add a tender yet firm biting texture, while crumbled feta cheese provides a salty, creamy contrast. The salad is dressed with a Greek salad dressing that balances acidity and herbaceous notes, combining ingredients like red wine vinegar, olive oil, lemon juice, honey, and Dijon mustard.
The preparation involves cooking pasta to al dente before cooling it to stop further cooking, then mixing with the veggies and dressing. Once tossed, the salad is chilled for at least an hour to allow the flavors to develop and blend fully. The result is a textured and vibrant dish, suitable to accompany grilled meats or as a vegetarian option for lunch or potlucks.
This pasta salad benefits from refrigeration, which softens the pasta slightly as it absorbs the dressing, enriching the taste. It can be stored up to 5 days when sealed properly. The homemade dressing option provides a customizable flavor profile and freshness beyond a store-bought alternative.
Ingredients
- 8 ounces rotini pasta
- 1 cup tomato diced, fresh
- 1 cup cucumber sliced
- ¼ cup sundried tomatoes drained, oil packed
- ½ cup kalamata olives or black olives
- 1 cup chickpeas drained and rinsed, canned
- ¼ cup red onion diced
- ½ cup feta cheese crumbled
- 1 cup artichokes diced and drained, marinated
- 1 tablespoon parsley chopped, fresh
- 1 cup Greek salad dressing or homemade dressing in the notes, more to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop from cooking.
- If making homemade dressing (in the notes below), combine all ingredients in a jar and shake.
- In a large bowl, combine the cooked pasta, chopped tomatoes, sliced cucumbers, drained sun-dried tomatoes, diced red onion, diced artichokes. olives, and chickpeas.
- Pour 1 cup of dressing (or more to taste) over the salad, toss to combine.
- Add feta cheese and fresh parsley and toss gently to mix.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend. Garnish with extra feta cheese and parsley if desired.
Notes
- The homemade dressing can be prepared by shaking red wine vinegar, olive oil, lemon juice, honey, Dijon mustard, oregano, garlic powder, salt, and pepper together in a jar.
- Leftover salad keeps well in an airtight container for up to 5 days; the pasta absorbs dressing over time, so add dressing generously before storing.
- Prepare the salad in advance and refrigerate for at least 2 hours or up to 2 days; stir well before serving to redistribute dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283 | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 273mg | 11% |
| Potassium | 316mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 81mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
