Mediterranean Pasta Salad (Vegetarian)
This easy pasta salad recipe is sure to be a crowd pleaser at your next potluck, backyard bbq, or family dinner!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 373kcal
Pasta Salad
- 1 lb whole wheat pasta I use rotini
- 1 pint cherry tomatoes washed and halved
- 2 mini English cucumbers washed and cut into quarter moons (approx. ⅔-1 C)
- 6 oz pitted Kalamata olives drained and halved
- ⅔-1 C parsley washed and finely chopped
- 4 oz feta cheese crumbled
Dressing
- ⅓ C olive oil
- 3 tablespoon white wine vinegar
- 2 tablespoon lemon juice
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon Italian Seasoning
- ¼ teaspoon garlic powder
- pinch of salt and pepper
Cook pasta to al dente according to package directions. Rinse with cold water and place in a large bowl. If you're still chopping the other ingredients, place the bowl of pasta in the fridge to stay cool.
While pasta is cooking, chop tomatoes, cucumbers, olives, and parsley. Set aside.
Place all dressing ingredients in a jar and shake to combine. Place in the fridge until ready to put on salad.
Place all ingredients in the large bowl with the pasta and stir to evenly coat the pasta and distribute the veggies throughout.
Chill until ready to serve.
*Modification for gluten free: Use your favorite gluten free pasta.
*Modification for vegan pasta: Omit the feta cheese.
*Option for additional vegetables: Mix in 1 cup of fresh spinach or fresh arugula.
*Option for the addition of meat: Add some Genoa hard salami. I’ve also added leftover pulled chicken to this dish for some extra protein and it was enjoyable.
Calories: 373kcal | Carbohydrates: 50g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 516mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 919IU | Vitamin C: 24mg | Calcium: 140mg | Iron: 3mg