This tangy, delicious, and healthy Mediterranean Pasta Salad is perfect for the summer months. Take it to a BBQ or potluck, serve it as a main meal, or pack it in a lunch to go! It’s super easy to make and keeps for a few days in the refrigerator (but you’ll probably eat it up before then!). Use chickpea pasta for an extra boost of gluten-free protein.
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Mediterranean Pasta Salad
This delicious pasta salad has all the amazing flavors of the Mediterranean. It's perfect for a summer BBQ or weekly meal prep.
Ingredients
- 8 oz chickpea pasta
- 1 cup cherry or grape tomatoes halved
- 1/2 cup red onion, sliced or diced
- 1 avocado, cubed
- 2 Tbsp capers
Dressing
- 3-4 Tbsp olive oil extra virgin
- 2 tsp red wine vinegar
- 2 tsp Dijon mustard
- 1 clove garlic, crushed
- 1 tsp salt
- freshly ground black pepper to taste
- 4 Tbsp fresh basil
- 1 fresh lemon
Instructions
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Bring a large pot of water to boil and add the pasta. Cook according to package directions. Drain and rinse with cold water.
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While the pasta is cooking, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified. Set aside.
Cut the tomatoes in half, dice the onion, chop the basil, and cube the avocado.
Once the pasta is drained and rinsed, add it to a large mixing bowl along with the chopped veggies, basil, and the dressing. Mix well.
Add the avocado and a squeeze of fresh lemon just before serving.
Keep any leftovers in an airtight container in the refrigerator for up to 4 days (but you'll probably gobble it all up pretty quickly!)
If you tried this Mediterranean Pasta Salad and loved it, please let everyone know by leaving a comment below!
If you liked this one here are more recipes you will enjoy:
- Creamy Summer Barley Salad // Vegan
- Zesty High-Protein Bean and Quinoa Salad
- The Ultimate Kale Salad with Pickled Beets and BBQ Tempeh
- Easy Vegan Baked Falafel
- Mediterranean Inspired Meal Prep +FREE PDF
