Filled with fresh flavors and healthy ingredients, this Simple Mediterranean Pasta Salad is the perfect dish to make to please a crowd. Made in under 15 minutes, it’s a great side dish to throw together for those last minute gatherings!
Why You Need This Mediterranean Pasta Salad
You know those recipes you come back to time and time again because it can be made so quickly? This Mediterranean Pasta Salad is one of those recipes (and so is this Avocado Pesto Sauce too if I’m being honest!)
Not only does it come together in just 15 minutes, but it’s also a family-friendly meal that even the kiddos will love. Is there anything better than not having to play SHORT ORDER COOK?
I think not.
What You Need to Make This
Ingredients + Substitutions
Whole wheat pasta: Sub in a chickpea based pasta for more protein, or a brown rice pasta for a gluten-free option
Greek seasoning: This is a speciality spice blend found at almost every major market. Choose the brand that fits your budget. You can also make your own (see notes below.)
Dijon mustard: You can swap in yellow mustard but the flavor will be a bit different.
Hearts of palm: Not a fan? No problem. Artichoke hearts work well in here too.
Step by Step Instructions
Start by whisking the EVOO, vinegar, lemon juice, Dijon mustard, and Greek spices in a large bowl.
Add the cooked pasta and veggies to the bowl. Gently mix together.
Garnish with chopped fresh parsley.
Serve in a large bowl for a do-it-yourself style of service, or portion and plate.
Recipe Notes + Expert Tips for Veggie Pasta Salad
It’s pretty hard to mess up this recipe, I swear!
The important things to remember are:
- Finely slice and chop the veggies you add into this. It will help create the best texture for the salad while absorbing just the right amount of the dressing.
- If you are cooking the pasta right before you make the salad, then be sure to rinse it with very cold water so it helps bring down its temperature. Cook the pasta according to the box directions and continue the steps of the recipe.
- On the same note, feel free to cook the pasta ahead of time and keep in the fridge. Toss with a little olive oil to keep it from sticking together before you place in the fridge though.
- You can add in canned chickpeas as an additional vegetarian protein and fiber source.
- Tight on time? Then use 1/4 cup of pre-made Italian dressing.
- Want a little more taste of the Mediterranean in every bite? Then consider tossing in 1/3 cup of reduced fat feta into the salad. Note, this will no longer then be vegan.
FAQs
I recommend using either a chickpea based pasta (this also adds more protein too) or a brown rice pasta. I find both of those work the best in here.
Add another tablespoon of dressing! This will help moisten the pasta and add a little “life” back to it. All that has happened is the pasta absorbed more of the dressing overnight.
This recipe will keep in the fridge for 3 to 4 days. Be sure to visit my post on leftover food safety here for more reminders too!
Other Recipes You May Like
Mediterranean Pasta Salad
Ingredients
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Greek seasoning
- 16 ounces whole wheat pasta cooked
- 4 each baby cucumbers thinly sliced
- 1 cup halved tomatoes
- 1/3 cup finely diced purple onion
- 1 cup thinly sliced hearts of palm
- 2 tablespoons chopped parsley
- 1/3 cup feta cheese optional
Instructions
- In a large bowl, whisk together vinegar, oil, lemon juice, Dijon mustard, and Greek seasoning.
- Toss in the cold pasta and veggies. Mix until all of the salad is coated in the dressing.
- Garnish with parsley and serve immediately.
Notes
- Finely slice and chop the veggies you add into this. It will help create the best texture for the salad while absorbing just the right amount of the dressing.
- If you are cooking the pasta right before you make the salad, then be sure to rinse it with very cold water so it helps bring down its temperature. Cook the pasta according to the box directions and continue the steps of the recipe.
- On the same note, feel free to cook the pasta ahead of time and keep in the fridge. Toss with a little olive oil to keep it from sticking together before you place in the fridge though.
- You can add in canned chickpeas as an additional vegetarian protein and fiber source.
- Tight on time? Then use 1/4 cup of pre-made Italian dressing.
- Want a little more taste of the Mediterranean in every bite? Then consider tossing in 1/3 cup of reduced fat feta into the salad. Note, this will no longer then be vegan.
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Lindsey | Nutrition to Fit says
LOVE the video! Great job. Liz! This looks delicious! Love my tomatoes – have a pot of sauce simmering on the stove now!
Elizabeth Shaw says
I love that! I hope you enjoyed a delicious pot of goodness!