Description
Summer brings Mediterranean pasta salad dancing with fresh herbs, crisp vegetables, and zesty dressing. Colorful ingredients blend perfectly, offering a light, refreshing meal that transports you to coastal Mediterranean shores.
Ingredients
Scale
Pasta and Protein:
- 12 ounces (340 grams) rotini pasta
- 1 (15 ounces/425 grams) can chickpeas, drained and rinsed
- 1 tablespoon olive oil (for chickpeas)
Vegetables and Herbs:
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
Seasonings and Cheese:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
Instructions
- Roast chickpeas at 400°F for 20-25 minutes, coating them with olive oil, smoked paprika, garlic powder, salt, and pepper until they become golden and crispy.
- Prepare pasta according to package directions, then immediately cool by rinsing under cold water to stop cooking process.
- Chop fresh ingredients including cherry tomatoes, olives, cucumber, red onion, and parsley into uniform bite-sized pieces.
- Create zesty dressing by whisking olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper in a small container.
- Combine cooled pasta with chopped vegetables, crumbled feta cheese, and fresh herbs in a spacious mixing bowl.
- Drizzle prepared dressing over pasta mixture, gently tossing to ensure even coating and distribution of flavors.
- Immediately before serving, sprinkle roasted chickpeas on top to maintain their satisfying crunch and add textural contrast to the salad.
Notes
- Customize the pasta by using whole wheat or gluten-free varieties to accommodate different dietary needs.
- Roast chickpeas ahead of time and store in an airtight container for quick meal prep and crunch factor.
- Swap feta with vegan cheese alternatives or nutritional yeast for a dairy-free version of the salad.
- Marinate vegetables in dressing for 15-30 minutes before mixing to enhance flavor absorption and depth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg