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This Mediterranean Pasta Salad recipe is full of flavor, easy to make, and can be ready in just under 30 minutes. An easy vegetarian pasta recipe you can have for lunch, dinner, or meal prep for the next few days.
Healthy Vegetarian Pasta Salad
Enjoy this vegetarian pasta salad recipe as is or add some protein to it like shrimp, grilled chicken, or salmon! It is so tasty and full of flavor made with tomatoes, olives, arugula, and tossed in with an easy Mediterranean Lemon Vinaigrette Dressing.
Lemon Vinaigrette Dressing Ingredients
1-2 garlic cloves, minced
1 tsp. Dried oregano
1 tsp. Dried basil
3/4 tsp. Kosher salt, or to taste
1/4 tsp. Ground pepper
1/3 cup extra virgin olive oil
3 tbsp. Freshly squeezed lemon juice
How to make Mediterranean Pasta Salad
- Make the vinaigrette: In a mixing bowl, whisk all the dressing ingredients until emulsified then set aside.
- Cook pasta: Follow package directions. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
- Assemble everything in the bowl: Add the cooked pasta, olives, arugula, onion, tomatoes, artichokes, and parmesan cheese to a large bowl. Pour over the dressing.
- Mix together: Using a wooden spoon, mix well until pasta and veggies are well coated into the dressing. Top with shredded parmesan cheese. Serve.
Tips and Substitutes
- If making ahead, store the dressing and chopped veggies separately. Prior to serving just mix everything together and enjoy.
- For a vegan option, skip on the cheese
- Use any pasta of your choice. We used whole wheat pasta
- Lemon juice or lime juice
- Red or white onions
- Chopped grape vine tomatoes in place of cherry tomatoes
- Avocado oil instead of olive oil
What is the best pasta for pasta salad
All short pasta shapes are great to use for pasta salads. So fusilli, farfalle, rotini, and penne would be ideal to use for pasta salads. Using smaller shaped pasta will allow dressings to absorb well and easier to serve.
Do you rinse pasta for a cold pasta salad
When serving pasta as a cold pasta salad, the pasta needs to be rinsed in cold water to allow the pasta to cool off and prevent the pasta from continuing to cook and stay al dense. This also prevents the pasta from sticking together.
How long will pasta salad last in the fridge
This Mediterranean Pasta salad will last for 5-7 days in the fridge since there is no protein like chicken or seafood to worry about. You may add the arugula when ready to serve to prevent them from wilting. You may also set up the salad and store the Vinaigrette separately until ready to serve.
Should pasta salad soak overnight
Pasta salad do not need to be soaked overnight. The whole idea behind soaking pasta in the dressing overnight is to allow the dressing to soak in really week into the pasta and thus enhance the flavor. This step is truly not necessary but you may do so. The pasta salad may need some additional dressing the following day if it gets somewhat dry.
Let us know what you think of this Mediterranean Pasta Salad in the comment section below. Also, don’t forget to rate it and share it with friends and family.
More pasta salad recipes
- Greek Orzo Salad
- Southwest Pasta Salad
- Caprese Pasta Salad
- Chicken Pasta Salad
- Creamy Tuna Pasta Salad
- Mexican Street Corn Pasta Salad
- Greek Pasta Salad
- Taco Pasta Salad
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Mediterranean Pasta Salad
Ingredients
Mediterranean lemon vinaigrette
- 1-2 Garlic Cloves, minced
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
- ¾ tsp. Kosher Salt, or to taste
- ¼ tsp. Ground pepper
- ⅓ cup Extra Virgin Olive Oil
- 3 tbsp. Freshly Squeezed Lemon Juice
Salad
- 12 oz. Dry pasta of choice
- 1 ½ cups Mixed Olives, pitted
- 2 cups Fresh Arugula
- ¼ Red Onion, diced
- 1- pint Cherry Tomatoes , halved
- 1 cup Pickled Artichokes, chopped
- 4 oz. Freshly Grated Parmesan Cheese
Instructions
- Start by preparing vinaigrette, in a mixing bowl, whisk all the dressing ingredients until emulsified then set aside.
- Cook pasta in salted water according to the package directions. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
- Add the cooked pasta, olives, arugula, onion, tomatoes, artichokes, and parmesan cheese to a large bowl. Pour over the dressing.
- Using a wooden spoon, mix well until pasta and veggies are well coated into the dressing.
- If making ahead, store the dressing and chopped veggies separately. Prior to serving just mix everything together and enjoy.
Notes
- Use any pasta of your choice. We used whole wheat pasta
- For a vegan option, skip on the cheese
- Lemon juice or lime juice
- Red or white onions
- Chopped grape vine tomatoes in place of cherry tomatoes
- Avocado oil instead of olive oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy!! Everyone in the house loves it!
Thanks for the feedback, Taylor. Glad you loved it.