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:
Servings: 8
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
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
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