This Mediterranean Pasta Salad is a vibrant and flavorful dish perfect for any season. It’s packed with hearty ingredients like garbanzo beans, artichoke hearts, and sun-dried tomatoes, and finished off with a sprinkle of Feta cheese and Kalamata olives. Whether served hot or cold, this dish is sure to impress!
Why You’ll Love This Mediterranean Pasta Salad ?
- Versatile: Great as a main dish or a side, and can be served hot or cold.
- Healthy Ingredients: Loaded with veggies, legumes, and healthy fats.
- Quick and Easy: Perfect for a quick meal or a potluck dish.
Ingredients For Mediterranean Pasta Salad
- 2 cups gemelli pasta (or rotini, fusilli, penne, or ziti)
- Salt, to taste
- 3 tablespoons extra virgin olive oil, divided
- 1/2 cup shallots, diced
- Freshly ground black pepper, to taste
- 3 cloves garlic, chopped
- 1 can (15.5 oz) organic garbanzo beans, drained and rinsed
- 1 cup canned artichoke hearts, chopped
- 1/4 cup freshly chopped parsley, plus more for serving
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon red pepper flakes
- 2/3 cup Feta cheese, plus more for serving
- 3 tablespoons Kalamata olives, halved
Directions:
- Cook the Pasta:
- Bring a large pot of water to a boil. Add salt and 1 tablespoon of extra virgin olive oil.
- Add the pasta and cook until al dente, following the box directions. Drain and set aside.
- Saute the Shallots:
- While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a pan over medium heat.
- Add the diced shallots, season with salt and freshly ground black pepper, and cook for 2-3 minutes.
- Add Garlic:
- Add the chopped garlic and saute for 30 seconds, being careful not to overcook to maintain the garlic flavor.
- Cook the Beans and Veggies:
- Add the garbanzo beans to the pan and cook for 5 minutes.
- Add the chopped artichoke hearts, parsley, and sun-dried tomatoes. Cook for an additional 7 minutes to allow the flavors to meld.
- Combine Pasta and Veggies:
- Add the cooked pasta to the pan along with 1/2 teaspoon of salt (if needed) and 1 teaspoon of red pepper flakes. Mix well to coat the pasta with the sauce.
- Stir in 2/3 cup of Feta cheese and the halved Kalamata olives. Mix again.
- Taste and Adjust:
- Taste the salad and adjust the seasoning with salt and pepper as needed.
- Garnish with additional Feta cheese, chopped parsley, and freshly ground black pepper before serving.
- Serve:
- Serve hot or cold, depending on your preference. This salad is perfect for winter or summer!
Notes:
- Substitutes for Pasta: If you can’t find gemelli pasta, use rotini, fusilli, penne, or ziti.
- Serving Suggestion: This salad pairs well with grilled chicken or fish for a complete meal.
Mediterranean Pasta Salad
Variations:
- Add Protein: Incorporate grilled chicken, shrimp, or tofu for added protein.
- Different Cheese: Swap Feta for goat cheese or mozzarella balls for a different flavor.
Equipment:
- Large pot
- Saute pan
- Mixing bowls
- Strainer
Tips:
- Rinse Beans: Rinse the garbanzo beans well to remove excess sodium and improve texture.
- Fresh Herbs: Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch.
FAQ
Q: Can I make this dish ahead of time?
A: Yes, you can prepare this salad ahead of time and store it in the refrigerator for up to 3 days.
Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Yes, fresh cherry tomatoes can be used, but the flavor will be slightly different.
Q: How can I make this dish vegan?
A: Omit the Feta cheese or use a vegan cheese alternative.
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Mediterranean Pasta Salad
This Mediterranean Pasta Salad is sure to be a hit at your next gathering. Enjoy making and sharing this flavorful and healthy dish with your loved ones!
Ingredients
- - 2 cups gemelli pasta (or rotini, fusilli, penne, or ziti)
- - Salt, to taste
- - 3 tablespoons extra virgin olive oil, divided
- - 1/2 cup shallots, diced
- - Freshly ground black pepper, to taste
- - 3 cloves garlic, chopped
- - 1 can (15.5 oz) organic garbanzo beans, drained and rinsed
- - 1 cup canned artichoke hearts, chopped
- - 1/4 cup freshly chopped parsley, plus more for serving
- - 1/2 cup sun-dried tomatoes, chopped
- - 1 teaspoon red pepper flakes
- - 2/3 cup Feta cheese, plus more for serving
- - 3 tablespoons Kalamata olives, halved
Instructions
1. Bring a large pot of water to a boil. Add salt and 1 tablespoon of extra virgin olive oil. Add the pasta and cook until al dente, following the box directions. Drain and set aside.
2. While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the diced shallots, season with salt and freshly ground black pepper, and cook for 2-3 minutes.
3. Add the chopped garlic and saute for 30 seconds, being careful not to overcook to maintain the garlic flavor.
4. Add the garbanzo beans to the pan and cook for 5 minutes. Add the chopped artichoke hearts, parsley, and sun-dried tomatoes. Cook for an additional 7 minutes to allow the flavors to meld.
5. Add the cooked pasta to the pan along with 1/2 teaspoon of salt (if needed) and 1 teaspoon of red pepper flakes. Mix well to coat the pasta with the sauce. Stir in 2/3 cup of Feta cheese and the halved Kalamata olives. Mix again.
6. Taste the salad and adjust the seasoning with salt and pepper as needed. Garnish with additional Feta cheese, chopped parsley, and freshly ground black pepper before serving.
7. Serve hot or cold, depending on your preference. This salad is perfect for winter or summer!
Notes
Approximate Nutrition Information:
- Calories: 350 kcal per serving
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 600mg
- Total Carbohydrates: 40g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 10g