Mediterranean Pasta Salad
This Mediterranean Pasta Salad is a fresh, flavorful, and healthy dish that’s perfect for meal prep! Packed with crisp veggies, tangy feta, and zesty Greek dressing, it comes together quickly and holds up well in the fridge—making it a convenient, satisfying option for lunches or light dinners all week long.
Ingredients
- 8 oz rotini or penne pasta red lentil or chickpea pasta recommended for added protein and fiber
- 2 cup cucumber, chopped
- 1/2 cup red onion, diced
- 2 cup grape tomatoes, halved
- 1/2 cup black olives, halved
- 1/2 cup artichoke hearts, chopped
- 1/2 cup feta cheese
- Greek dressing (see recipe below)
- Optional: chopped broccoli, zucchini, yellow squash, bell pepper, celery, asparagus, etc.
Greek Dressing
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 tbps red wine vinegar
- 1/4 cup extra virgin olive oil
Instructions
- Cook the pasta al dente according to the package instructions. Drain and rinse with cold water to cool it down quickly.
- While the pasta is cooking, chop the veggies.
- Make the dressing by whisking all dressing ingredients together in a bowl except the olive oil. Slowly drizzle the oil while whisking until fully emulsified.
- Toss the cooked pasta with the chopped veggies, olives, feta, and dressing.
- Refrigerate for at least 2 hours to allow the flavors to blend.
Notes
Nutrition Information
Per serving
Calories: 321
Carbs: 37.7g
Fiber: 3.2g
Protein: 10g
Fat: 15g
Saturated fat: 4g