This Mediterranean Pasta Salad is quick and easy to make, packed full of fiber, gluten-free and vegan. It’s tossed with a zesty lemon-herb dressing and fresh basil. Perfect for a summer picnic!
Is it truly summer without a pasta salad? I don’t think so! I can’t think of an easier, yet still, delicious dish to bring to a picnic or cookout than a pasta salad. They’re always a crowd-pleaser!
And the best part about a pasta salad? It gets better with time. The second day is probably the best. The dressing has soaked in, the flavors have all marinated together, and it’s nice and chilly after sitting in the fridge. So don’t be afraid to make this recipe ahead of time!
The ingredients for this pasta salad all work together to make a tasty, zingy Mediterranean dish: kalamata olives, cucumbers, cherry tomatoes, artichokes (a must!), red onion, fresh basil, lentil pasta (to keep it grain-free) and a tangy vinaigrette dressing that gives it a nice kick.
You guys are going to love this salad. It’s light, savory, flavorful, easy, and healthy.
The best part? You can watch me make this salad live on Twin Cities Live!
Mediterranean Pasta Salad
Ingredients
Pasta
- 8 oz Gluten-free pasta (I like Banza, Tolerant, and POW!)
- 15 oz Chickpeas drained and rinsed
- 15 oz Artichoke Hearts chopped
- 2 cups Cherry Tomatoes halved
- 1 Cucumber quartered
- ¼ Red Onion thinly sliced
- ½ cup Pitted Kalamata Olives
Vinaigrette
- ⅓ cup Olive Oil
- 2 Tbs Freshly Squeezed Lemon Juice
- 2 Tbs Red Wine Vinegar
- 2 Tbs Water
- 2 Tbs Fresh Parsley finely chopped
- 2 tsp Garlic minced
- 2 tsp Dried Oregano
- 1 tsp Dried Basil
- ½ tsp Salt
- Black Pepper
Garnish
- Torn basil leaves
Instructions
- Cook the pasta in a large pot of water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
- Add cucumber, tomatoes, kalamata olives, artichokes and red onion to the mixing bowl with the pasta.
- Set aside while you make the dressing. Add all ingredients to a small mixing bowl. Using an immersion blender, blend all ingredients until creamy.
- Drizzle all of the dressing on the pasta salad. Toss until all of the ingredients are evenly coated with the dressing.
- Serve immediately, garnished with freshly torn basil leaves if desired.
Looks interesting & healthy, but unable to print
Hi Teresa! You should be able to right click on the page and print the recipe that way 🙂 Or copy and paste the recipe into a word document, then print!
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