Looking for a healthier take on the classic pasta salad? Make this Mediterranean pasta salad made with chickpeas, veggies like Empress purple tomatoes, and a homemade Italian dressing. This easy pasta salad recipe is great for meal prep and can easily be customized to your liking.
This post is sponsored by Red Sun Farms.
You’re missing out if you aren’t making your pasta salad with purple tomatoes. That’s right, I’m partnering with Red Sun Farms and using their delicious and beautiful Empress Limited Edition purple tomatoes in this Mediterranean pasta salad. These tomatoes are special because they’re higher in anthocyanins than a regular tomato.
That’s the same flavonoid that gives the purple color to things like blueberries, red onion, and purple cabbage and has been associated with many positive health benefits like a lower risk of heart disease and better brain function.
They add flavor and a pop of color to this healthier pasta salad that also features spinach, olives, and a tasty Italian dressing that only gets better and better in the fridge.
Why You’ll Love this Pasta Salad
Easy and Delicious: this salad comes together pretty quickly, especially if you use the pasta cooking time to prep your other ingredients. For the most part, it’s just a matter of tossing it all together and serving!
Meal Prep Friendly: pasta salad just gets tastier as it sits in the fridge which makes it the perfect dish for meal prep. I like to make a big batch of this on Sundays so I have a quick grab-and-go lunch in the fridge that’s not only tasty but also packed with nutrients.
Customizable: you can easily mix and match different veggies, cheese, and dressings with this pasta salad to make it your own.
Ingredients You’ll Need
- Pasta: I used cavatappi pasta for the salad in the photos, but you can use any pasta shape like macaroni, fusilli, bow tie, or even orzo. I just like using the fun shapes for a more eye catching pasta salad!
- Chickpeas: you’ll need 1 can of chickpeas for some plant-based protein and extra fiber in this salad. You can substitute with other beans like butter beans or white beans/navy beans.
- Tomatoes: I used Red Sun Farm’s Empress Limited Edition Purple Tomatoes for this pasta salad. I love the beautiful purple color they add as well as their sweet flavor. Of course, you can use any Red Sun Farms tomatoes
- Picked Veg: I like to use a mix of fresh and pickled veggies for this pasta salad so I tossed this one with some pepperoncini and jarred artichoke hearts. Artichoke hearts are actually a great source of fiber that’s often overlooked, but a great way to add flavor and fiber to a dish like this one.
- Mozzarella & Parmesan: I used the dairy free versions of each of these since I’m plant-based but you can use the standard ones too! You can also swap them out for other cheese like crumbled feta or cubed provolone.
- Italian Dressing: To dress the pasta salad, you’ll use a quick and easy Italian dressing made from olive oil, white wine vinegar and some dried herbs like parsley, oregano, and garlic/onion powder. Of course, you could also substitute with your favorite store-bought Italian if you’d like a bit of a shortcut.
How to Make Vegan Mediterranean Pasta Salad
Cook the Pasta: cook your pasta in salted boiling water according to package directions. Drain and rinse under cold water to cool before assembling your pasta salad.
Prep the Veggies: wash and chop all the veggies (tomatoes, red pepper, red onion, pepperoncini, olives, artichoke hearts, and spinach).
Make the Dressing: add all of the dressing ingredients to a jar and secure the lid tightly. Shake well to combine then drizzle over the salad and toss to coat evenly.
Meal Prep and Storage
Meal Prep: this salad lasts at least 3-4 days in the fridge so you can prep it in advance if you’d like. It’s a great salad to prep on the weekend and pack in your lunch for the workweek.
Fridge: store leftover pasta salad in the refrigerator for up to 3-4 days in an airtight container. I actually think this salad tastes better on the second day after the flavors have had a chance to meld in the fridge overnight.
Mediterranean Pasta Salad
Ingredients
- 1 lb cavatappi pasta
- 1 (15 oz) can chickpeas, drained and rinsed
- 9 oz cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 3/4 cup sliced pepperoncini peppers
- 3/4 cup kalamata olives, halved
- 3/4 cup artichoke hearts, chopped
- 3/4 cup mozzarella cheese, cubed
- 1/3 cup shredded parmesan
- 2 cups fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
Italian Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tbsp pepperoncini brine
- 2 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt and ground black pepper
Instructions
- Cook the pasta according to package directions, drain, and set aside to cool slightly before assembling your pasta salad.
- While the pasta cooks, chop all the other salad ingredients and set aside.
- Add all of the Italian dressing ingredients to a jar and shake well to combine.
- To a large serving bowl, add the pasta, pasta salad veggies & cheese, and then drizzle with the Italian dressing. Serve immediately or it can be prepped in advance and stored in the fridge for up to 3-4 days in an airtight container.
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