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
Leftovers will keep in the fridge for up to 2 to 3 days. When making this recipe, remember these tips:
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.
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.
Nutrition Facts
Mediterranean Pasta Salad
Amount Per Serving (1 )
Calories 211Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 4mg1%
Sodium 64mg3%
Potassium 481mg14%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 4g4%
Protein 7g14%
Vitamin A 149IU3%
Vitamin C 6mg7%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.