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Mediterranean Pasta Salad

  • Author: Lindsay Grimes Freedman
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: serves 4 - 6 1x
  • Category: main dish, side dish
  • Method: boiling
  • Cuisine: pasta
  • Diet: Gluten Free

Description

This Mediterranean Pasta Salad is the perfect easy summer recipe! It’s made with chickpea pasta and drizzled with a sweet lemon dressing!


Scale

Ingredients

Pasta Salad:

  • 16 oz chickpea pasta (or favorite pasta)
  • 1/2 cup chopped sun dried tomatoes
  • 1 up quartered artichoke hearts
  • 1/2 cup chopped cucumber (quarters or half moons)
  • 1/2 cup chopped red onion
  • 1 cup halved grape tomatoes
  • 1/4 cup chopped parsley
  • 1/3 cup crumbled feta

Dressing:

  • 2 small lemons, juiced
  • 3 tablespoons avocado oil
  • 3 tablespoons agave nectar (honey or maple syrup works too)
  • 1.5 tablespoons apple cider vinegar
  • 1.5 tablespoons dijon mustard

Instructions

  1. Cook the pasta according to package instructions.
  2. While the pasta is cooking, chop and slice the sun-dried tomatoes, artichoke harts should be quartered but if not, quarter them, cucumber, red onion, grape tomatoes and parsley and put them in a large bowl. Also add the feta to the bowl as well.
  3. Then, add the lemon juice, avocado oil, agave nectar, apple cider vinegar, and dijon to a mason jar with a lid and shake it until combined. Set aside.
  4. Drain the pasta and add it to the large bowl.
  5. Pour the dressing on top of the salad ingredients and toss until the pasta salad is glistening with the delicious lemony goodness.
  6. Garnish with additional crumbled feta and parsley. Enjoy!