Mediterranean Pasta Salad
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!
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.
Notes
Makes for great leftovers. Tastes even better the second day!