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Mediterranean Pasta Salad | Living Well With Nic

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!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add cucumber, tomatoes, kalamata olives, artichokes and red onion to the mixing bowl with the pasta.
  3. Set aside while you make the dressing. Add all ingredients to a small mixing bowl. Using an immersion blender, blend all ingredients until creamy.
  4. Drizzle all of the dressing on the pasta salad. Toss until all of the ingredients are evenly coated with the dressing.
  5. Serve immediately, garnished with freshly torn basil leaves if desired.

Notes

Makes for great leftovers. Tastes even better the second day!