Mediterranean Pasta Salad

This Mediterranean Pasta Salad will be a hit and your next summertime gathering. It's light, refreshing, and chock-full of fresh vegetables. Plus, it'll be ready in 30 minutes or less!

Course Side Dish

Cuisine Vegan

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 417kcal

Author Melissa Huggins

Equipment

Large Pot
Large bowl

Ingredients

16 ounces dried fusilli or farfalle pasta
½ cup red onion , diced small or thinly sliced
1 large English cucumber , sliced in half moons or triangles
1 pint grape tomatoes , halved
⅔ cup kalamata olives , halved or left whole
14 ounces canned artichoke hearts , drained and quartered
½ cup chopped basil or parsley
½ cup vegan feta (see note for sub)
¼ cup pine nuts (optional)

Dressing

½ cup olive oil , extra virgin
⅓ cup red wine vinegar
3-4 tablespoons fresh lemon juice
1 ½ tablespoons dijon mustard
2 teaspoons maple syrup (or preferred sweetener)
2-3 teaspoons dried oregano
1 teaspoon granulated garlic (or 1 clove fresh, minced)
½ teaspoon granulated onion
1 teaspoon sea salt , more to taste
Fresh-cracked pepper , to taste
½ teaspoon crushed red pepper flakes (optional)

US Customary - Metric

Instructions

Place pasta in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Rinse under cold water to stop cooking , then drain well. Set aside.
In a medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a pound of pasta, so keep that in mind.
Add the pasta, onion, cucumber, tomatoes, olives, artichokes, vegan feta, pine nuts, and basil in a large bowl. Pour the dressing over everything and gently toss to combine. Taste for seasoning and adjust as needed. Top with more vegan feta, basil and fresh-cracked pepper if preferred. Serve immediately.

Notes

The dressing is easily adjusted by taste. Add more or less of the listed ingredients as needed.
If you can't find vegan feta, you can use shredded vegan parmesan or vegan mozzarella. You can also add cubed vegan cheese.
Vegan Feta - I've tried Follow Your Heart and Violife and they are both delicious!
If you want to make this recipe ahead, just keep the dressing separate and toss right before serving.
Leftovers - store in an airtight container and refrigerate for 3-4 days. The dressing will dry a little bit, but you can easily refresh it by stirring in a little oil or even a few splashes of water. Taste and add more vinegar or lemon if needed.

Nutrition