Mediterranean Pasta Salad
This healthy Mediterranean Pasta Salad is a summertime favorite recipe. It's quick and easy to make, loaded with vegetables and color, and super filling!
Servings: 6 servings
Ingredients
- 8 ounces fusilli pasta
- 1 English cucumbers diced
- 1 pint cherry tomatoes halved
- 1 cup baby spinach
- ½ red onion sliced
- ½ cup crumbled feta cheese
- ¼ cup kalamata olives halved
Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon dried mint
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
- Meanwhile, make the salad dressing in a large serving bowl by whisking together the dressing ingredients until emulsified.
- Add the pasta on top of the dressing and toss to combine. Add the remaining salad ingredients, and toss the pasta salad until everything is evenly coated with the dressing. Serve immediately or allow to chill in the fridge until ready to eat.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-5 days in the fridge.
Make Ahead Tips: You can make the dressing up to 2 weeks in advance so it's ready to go when you make to make the salad.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- To make this gluten-free, use gluten-free pasta
- To make the pasta salad vegan, simply leave out the feta cheese or use a vegan cheese substitute
Nutrition
Calories: 292kcal | Carbohydrates: 35g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 451mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 2mg
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