Mediterranean Pasta Salad | Packed with GOODNESS & Easy to Make

This Mediterranean Pasta Salad is what healthy and delicious food is all about. We’re talking layer upon layer of so much Mediterranean goodness, heart-healthy ingredients and all done in just 30 minutes. Serve this pasta salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge.

To make this dish, I used rotini pasta. Which is very similar to fusilli. However, you can use whatever type of thick-cut pasta you like. The most important thing is to make sure you cook the pasta al dente. That way the dressing sticks well to the pasta.

For the vegetables, I used a combination of red onion, English cucumber, red bell pepper and black olives. You can mix it up and use different types of vegetables. You can even top off the salad with some feta cheese or grilled chicken to make it a main course.

TIPS & TRICKS to Make this Recipe: Make sure to cut the vegetables into larger chunks. As it gives the pasta salad a better texture. As stated above, you can add the pasta salad to the fridge. It will hold for up to 3 to 4 days for future use.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Mediterranean Pasta Salad

5 from 2 votes

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Mediterranean Pasta Salad

Course Salad

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 537 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz rotini or fusilli pasta 225 grams
• 1 can chickpeas 15.5 oz / 440 grams
• 1 small red onion
• 1/2 english cucumber
• 1 red bell pepper
• 1/2 cup black pitted olives 60 grams
• 1/4 cup chopped fresh parsley 15 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp white wine vinegar 15 ml
• 1 clove garlic
• 1 tsp dried oregano 1 gram
• sea salt & black pepper

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. When it comes to a boil, add in the pasta, cook until just al dente (7 minutes in my case), then drain into a colander

3. While the pasta is cooling, thinly slice the red onion, cut the english cucumber into small bite-size pieces, cut the red bell pepper into small bite-size pieces, thinly slice the black olives and drain the can of chickpeas into a colander and rinse under water

4. Once the pasta is cool enough to handle, about 5 to 10 minutes, add it into a large bowl, along with the drained chickpeas, the chopped ingredients and the parsley

5. To make the dressing, add the olive oil into a small bowl, along with the white wine vinegar, finely grate in the garlic, add in the dried oregano and season with a kiss of sea salt & black pepper, whisk together until well mixed

6. Pour the dressing over the pasta salad and season everything with sea salt and a generous portion of black pepper, mix together until well mixed

7. Serve at room temperature or add into the fridge and serve chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Mediterranean Pasta Salad

Amount Per Serving

Calories 537 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Sodium 280mg12%

Potassium 643mg18%

Carbohydrates 80g27%

Fiber 12g50%

Sugar 10g11%

Protein 18g36%

Vitamin A 1392IU28%

Vitamin C 48mg58%

Calcium 104mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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