Mediterranean Pasta Salad

By Rena |

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.

easy vegetarian pasta salad recipe

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.

cooked pasta in a colander

chopped pasta salad ingredients- tomatoes, onions, arugula, olives, and pickled artichoke

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

vegetarian pasta salad

Mediterranean salad recipe

What is the best pasta for pasta salad

All short pasta shapes are great to use for pasta salads. So fusillifarfallerotini, 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.

healthy vegetarian pasta salad recipe

close up view of pasta salad

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easy vegetarian pasta salad with olives arugula and artichoke

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Delicious pasta salad recipe with a Mediterranean twist. Loaded with greens, pickled artichokes, tomatoes, olives, and tossed in a tasty Mediterranean lemon vinaigrette:
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 370kcal
Author: Rena

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
  • 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

Substitutes:
  • 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
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Serve cold when ready to eat. You may freeze the pasta salad without the fresh arugula for up to 3 months and add the arugula when ready to eat.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 370kcal | Carbohydrates: 34g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 894mg | Potassium: 210mg | Fiber: 6g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 22mg | Calcium: 214mg | Iron: 2mg
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