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!
Servings: 8 Servings
Calories: 373kcal
Ingredients
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
Instructions
- 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.
Notes
*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.
Nutrition
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