Description
Savory and bold in flavor, this Mediterranean Pasta Salad is made with bean or whole-wheat pasta, an oregano vinaigrette, fresh veggies and briny olives. Perfect as a side dish, lunch, or all-in-one meal!
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon chopped fresh oregano, (or 1 ½ teaspoons dried)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon red pepper flakes
- 8 ounces bean or lentil pasta
- 1 (14.5 ounce) can chickpeas, ( rinsed and drained)
- ¾ cup sliced green olives
- ½ cup thinly sliced shallot
- ½ cup chopped sun dried tomatoes
- 4 cups chopped spinach or arugula
- ½ cup chopped basil
- 2 ounces fresh goat cheese (chevre), crumbled
Instructions
- Step 1: Cook pasta until al dente, about 1 minutes less than listed on package directions.
- Step 2: Meanwhile, in a large bowl, whisk together oil, vinegar, oregano, Dijon, honey, and pepper flakes.
- Step 3: Drain pasta and add to bowl with vinaigrette; toss to coat. Add chickpeas, olives, shallot, and sun dried tomatoes; and mix to combine. Add spinach and basil and toss to combine; season with salt and pepper to taste. Sprinkle goat cheese over top and stir just until combined.
- Step 4: Refrigerate until ready to serve.
Notes
If making ahead (or if you have leftovers), store pasta salad in an airtight container in the refrigerator. Stored this way, pasta salad will last up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 345 kcal
- Sugar: 7.5 g
- Sodium: 700 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 18 g
- Cholesterol: 7 mg
Keywords: Mediterranean Pasta Salad, bean pasta, healthy salad, meal prep, oregano vinaigrette