Description
With briny olives, juicy cherry tomatoes, spicy arugula, purple pops of red onion, and creamy feta crumbled throughout, this Mediterranean pasta salad is as bright and sunny as a warm summer day.
Ingredients
Scale
- 1 pound pasta, cooked al dente according to package directions, cooled
- 1 cup mixed Greek olives, pitted
- 2 cups arugula
- ½ cup chopped flat leaf parsley
- ¼ red onion, thinly sliced, then roughly chopped
- 4 ounces crumbled feta
- 1 pint cherry tomatoes, halved
- 1 cup diced cucumbers
- 1 cup diced plant-based protein bits
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- ½ cup extra-virgin olive oil
- 2 tablespoons red grape vinegar
Instructions
- Step: In a large bowl, whisk together the garlic powder, oregano, basil, salt, olive oil and red grape vinegar.
- Step: Add the pasta, olives, arugula, parsley, onion, feta, tomatoes, cucumbers and plant-based protein bits, toss to combine.
- Step: Serve immediately, or for the best results, cover and refrigerate at least 1 hour.
Notes
If making ahead of time, omit the arugula and add it just before serving.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: lunch, dinner, salads, 30-minute-meals, kid-friendly
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 321 kcal
- Sugar: 3 g
- Sodium: 357 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: Mediterranean, pasta salad, vegetarian, lunch, dinner, summer, cold salad