Mediterranean Pasta Salad
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.
Servings: 8 servings
Calories: 463kcal
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.
Video
Nutrition
Calories: 463kcal | Carbohydrates: 58g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 8mg | Sodium: 539mg | Potassium: 426mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1517IU | Vitamin C: 39mg | Calcium: 108mg | Iron: 3mg