Mediterranean Pasta Salad
Mediterranean Pasta Salad made with pasta, fresh vegetables, chickpeas, feta, olives, and a lemony dressing. Great for meal prep or potlucks!
Servings: 6 servings
Equipment
Ingredients
- 8 ounces fusilli pasta
- 1 English cucumbers diced
- 1 pint cherry tomatoes halved
- 1 cup baby spinach
- ½ small 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: This salad will last in the fridge for about 48 hours. After that, the pasta will start to get mushy, and the veggies will start to wilt. Be sure to give it a good stir before serving, as some of the dressing may have settled on the bottom.
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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