mediterranean pasta salad

A veggie-packed balsamic pasta delicious served either warm or cold!

Vegan Pasta Salad - Mediterranean Style

(16 oz. package) pasta

balsamic vinegar

olive oil

maple syrup

garlic ((minced))

olive oil ((for sauteing veggies))

red onions (diced)

mushrooms

cherry tomatoes ((halved))

sundried tomatoes

olives

(8 oz. bag) baby spinach

salt

Cook your pasta according to the directions on the package.

Make the balsamic dressing by mixing 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, and 2 cloves of minced garlic.  Stir and set aside.

Wash and cut up 4-6 cups of veggies of your choice.

In a large pot, sauté red onions in 1 tablespoon of olive oil over low heat for 5 minutes to bring out their sweetness.

Toss in veggies of choice (except for the cherry tomatoes and spinach), sprinkle with salt, and sauté over medium heat for about 3-4 minutes.

Add cherry tomatoes and sauté for about 2 minutes.

Add the balsamic dressing and simmer for 3-4  more minutes until the liquid starts to boil.

Turn off the heat and toss in the cooked and drained pasta and a bag of baby spinach.  Stir well and cover for a few minutes until the spinach wilts.

Serve warm for a hot meal or place in the fridge for a cold pasta salad.  It is also delicious topped with some vegan feta cheese!

A healthy and easy Mediterranean orzo salad served with a tangy red wine vinaigrette that brightens the dish and keeps it light.

Mediterranean Orzo Salad

water

orzo

English cucumbers (sliced ⅛-inch thick and then quartered)

green bell pepper (¼-inch dice)

tomatoes

marinated artichokes (roughly chopped)

red onion (⅛-inch dice)

kalamata olives (sliced)

roasted bell peppers

parsley (plus more for garnish)

basil (plus more for garnish)

feta cheese (crumbled,

red wine vinegar

lemon juice

dijon mustard

lemon zest

garlic

black pepper

½ teaspoon dried oregano (plus extra for sprinkling)

In a large pot, bring water to a boil. Add 1 tablespoon salt. Stir until dissolved. Add the orzo to the boiling water, stirring occasionally to prevent the noodles from sticking together. Reduce heat if the water starts to foam. Cook the pasta according to package directions, about 10 minutes or until slightly softer than al dente.

Drain the pasta in a colander and rinse with cold water for about 1 minute, stirring until cooled down. Drain well and transfer to a large bowl.

Add cucumbers, green bell pepper, tomatoes, artichokes, red onion, kalamata olives, roasted bell peppers, parsley, basil, and feta cheese to the large bowl.  Set aside.

In a medium bowl, whisk together red wine vinegar, lemon juice, mustard, lemon zest, garlic, 1 teaspoon salt, pepper, and oregano.

Slowly drizzle in the olive oil, constantly whisking until an emulsified and lightly thickened dressing forms. Season with salt and pepper to taste.

Pour half of the dressing over the orzo salad. Toss to combine. Taste and add more dressing as desired. Serve the remainder on the side.

Garnish the salad with crumbled feta cheese, parsley, basil, salt, and pepper.

This Mediterranean Pasta Salad will be a hit and your next summertime gathering. It&#39;s light, refreshing, and chock-full of fresh vegetables. Plus, it&#39;ll be ready in 30 minutes or less!

Mediterranean Pasta Salad

fusilli (or farfalle pasta)

red onion (, diced small or thinly sliced)

cucumber

grape tomatoes (, halved)

kalamata olives (, halved or left whole)

artichoke hearts

basil (or parsley)

vegan feta ((see note for sub))

pine nuts ((optional))

olive oil (, extra virgin)

maple syrup ((or preferred sweetener))

oregano

granulated garlic ((or 1 clove fresh, minced))

onion

sea salt (, more to taste)

Fresh-cracked pepper (,

red pepper flakes ((optional))

Place pasta in a large pot of salted boiling water. Cook until al dente &amp; according to package directions (about 9-10 minutes). Rinse under cold water to stop cooking , then drain well. Set aside.

In a medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a pound of pasta, so keep that in mind.

Add the pasta, onion, cucumber, tomatoes, olives, artichokes, vegan feta, pine nuts, and basil in a large bowl. Pour the dressing over everything and gently toss to combine. Taste for seasoning and adjust as needed. Top with more vegan feta, basil and fresh-cracked pepper if preferred. Serve immediately.

With briny olives, juicy cherry tomatoes, spicy arugula, purple pops of red onion, and creamy feta crumbled throughout, this Mediterranean pasta salad is as bright and sunny as a warm summer day.

pasta

olives,

arugula

parsley leaves, chopped

¼ of a red onion, minced

oz crumbled feta

cherry tomatoes, halved

cucumbers, diced

hard salami, diced (optional)

garlic powder

basil

extra virgin olive oil

tbsp red wine vinegar

Whisk together the dressing ingredients in the bottom of a large salad bowl

In the same bowl, toss the cooked (and cooled) pasta, olives, arugula**, parsley, red onion, cherry tomatoes, feta, cucumber, and salami (if using) with the homemade Italian dressing

Serve immediately, or allow to chill in the refrigerator

**If making ahead, omit arugula and add it right before serving

Greek Pasta Salad is quick and easy, loaded with Mediterranean flavors, and delicious. Serve it at a summer cookout or potluck, or meal prep weekly lunches. 

Greek Pasta Salad

(8 ounces) pasta, uncooked

+ 1/2 cups grape tomatoes (1 pint), halved

+ 1/2 cups mini cucumbers halved and sliced (3-4 mini cucumbers)

bell pepper, chopped

cup red onion, chopped

½ cup kalamata black olives, halved

cheese, cubed

tablespoons fresh dill (or parsley), finely chopped

Greek salad dressing, homemade

yogurt

Bring a medium pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse pasta under cold water to stop the cooking process and to cool the pasta down.

Transfer the pasta to a large mixing bowl or serving bowl. If not assembling the salad immediately, add some olive oil and toss together to prevent the pasta from sticking together. Otherwise, add remaining ingredients.

In a small mixing bowl, combine Greek salad dressing and yogurt and stir until smooth. Pour the dressing on top, and toss to combine.

You can serve the pasta salad immediately, or cover the bowl tightly with plastic cling wrap and refrigerate for at least 2 hours. This will allow all the flavours to infuse into each other more. When ready to serve, give the salad a good toss and add a little more dressing, if desired.

This 20 minute, one pot Greek pasta is loaded with veggies and all your favorite Mediterranean flavors of olive oil, fresh dill and feta cheese. 

Mediterranean One Pot Pasta

linguine,

vegetable broth

red onion, diced

garlic,

green olives

black olives

grape tomatoes

(15 artichoke hearts

dill

feta

Add linguine, broth, onion, olives, tomatoes, artichoke hearts and garlic along with a couple large pinches of salt and a large pinch of pepper. Stir to combine.

Simmer, uncovered, over medium low heat for 10-12 minutes or until pasta is al dente and most of the liquid has been absorbed.

Stir in fresh dill and feta. The feta will begin to melt and mix with the remaining pasta water, coating the noodles in a light sauce.

Garnish with fresh dill and a bit more feta and serve!

Fast easy and everyone loved it!  Great meal to serv my vegetarian family. I did add a little more seasoning but that is just my taste.

It's been so hot here I decided to do a riff of your recipe. I made the spaghetti noodles in just boiling water. While those were cooking I chopped up everything else and combined in a bowl. I even added some sundried tomatoes and a few capers. When noodles were done I rinsed them in cold water and dressed with a bit of olive oil to prevent sticking. I let them cool a bit then added the other ingredients and put the whole.thing in the fridge. We grilled up a nice piece of wild salmon and served it with the cold pasta salad. This was delicious and refreshing on a hot day.

made this twice by now, second time I made it I added twice the amount of vegetables and it came out way better!

This was phenomenal!!! Super easy and amazing flavors. I paired it with grilled salmon seasoned with avocado oil, lemon pepper, harissa, and oregano. The dill in the pasta was (in my opinion) not a traditional Mediterranean flavor, but it was different and SO GOOD!!! Also, dill pairs amazingly with salmon so this whole dinner was 🔥🔥🔥. Thank you for this creative and delicious pasta!!!

I have made this many times and always a crowd pleaser!

I loved this dish I kept making sure I just add everything and boil lol. So flavorful my family loved it. I will make again we made some chicken thighs in air fryer to go with if anyone wanted.

https://content.jwplatform.com/videos/svMDcc9X.mp4

This 20 minute, one pot Greek pasta is loaded with veggies and all your favorite Mediterranean flavors of olive oil, fresh dill and feta cheese.

Greek_One_Pot_Pasta

Looking for a healthy vegan pasta salad that you can prep ahead for lunch? Try our Mediterranean pasta salad!

Vegan Mediterranean Pasta Salad

asparagus

peas

oz cherry tomatoes

tsp sugar

cornstarch

¼ tsp baking soda

oz baby spinach

basil, fresh ((20 grams))

In a pot of salted boiling water cook pasta according to package instructions. During the last 5 minutes of cooking time, add peas and asparagus to cook with the pasta. Finally remove from water.

Meanwhile, in a medium sized saucepan over medium heat, heat the olive oil. Add the cherry tomatoes and cook until their skin is golden. Then add the minced garlic and cook until it begins to brown and the tomatoes pop. Add sugar, balsamic, water, salt and baking soda. Mix and simmer for 2 minutes. Dissolve cornstarch in a little water and add to the pot. Cook until the sauce thickens, boiling for 1 minute. Turn off heat and stir in half of the spinach.

To serve, mix in the tomato pot the pasta and veggies, remaining spinach and basil.

Gorgeous avocado tomato chickpea pasta salad packed with fresh, delicious mediterranean flavors and a bold lemon basil dressing. This easy vegetarian pasta salad recipe takes just 20 minutes to make and is perfect for parties or meal prep!

Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

For the pasta:

oz whole wheat

chickpeas,

cherry tomatoes, halved (about 1 pound)

feta crumbles

red onion, thinly sliced

kalamata olives

For the vinaigrette:

lemon juice (from 1 large lemon)

olive oil oil

basil leaves

honey or sugar (optional)

½ teaspoon salt, plus more to taste

To garnish:

First make the dressing by adding all ingredients to a blender. You can also whisk them together in a medium bowl, but you&#039;ll need to make sure that the basil is finely diced. I prefer the blender method because it minces the garlic for you. Set aside the dressing until pasta is ready.

Next cook the pasta according to the directions on the package. Al dente is best here. Once pasta is done, rinse with cool water and drain, then add to a large bowl.

Stir in chickpeas, tomatoes, feta, avocado, red onion and optional olives. Fold in dressing and gently stir until pasta is well combined. Season with freshly ground black pepper and torn basil leaves. Serves 6.

This Chickpea Pasta Salad is filled with vibrant Mediterranean flavors including fresh tomatoes, herbs, briny kalamata olives, and creamy chickpeas.

Mediterranean Chickpea Pasta Salad

lemon juice vinegar

garlic (minced)

Black pepper (to taste)

pasta (gluten-free if necessary)

chickpeas

dry pint (10 ounces) fresh tomatoes (diced

red onion (small dice)

kalamata olives, cut in half (optional)

feta, I used dairy-free

parsley

mint (optional)

Make the Dressing: In a resealable jar, add the oil, lemon or vinegar, garlic, mustard, oregano, salt, and black pepper. Seal and shake vigorously, until emulsified. Let sit; the vinegar will mellow out the garlic over time.

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.

Combine: Add the chilled pasta to a large bowl along with the chickpeas, tomatoes, cucumber, onion, olives, feta, parsley, and mint. Top with the dressing and toss until well combined.

Serve &amp; Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.

This Mediterranean chickpea pasta salad is light, fresh and so easy to make. With crisp veggies like cucumber, tomatoes and red onion, perfectly cooked pasta, chickpeas and a simple olive oil lemon vinaigrette, this is the perfect vegan pasta salad!

pepperoncini

red onion

lemon

salt (or more, to taste)

cook pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.

whisk dressing ingredients

Meanwhile, whisk together all ingredients for the dressing and set aside.

prep vegetables

Prep all the veggies/chickpeas and add to a large bowl.

add to a bowl

When the pasta is done, add to the bowl with the veggies and toss.

toss in dressing

Toss in the dressing until everything is well coated.

serve

Garnish with fresh herbs and red pepper flakes if desired.

super delicious! adding some feta gives a nice texture

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The most viewed mediterranean pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine