Hearty Vegetarian Pasta Salad
Vibrant, satisfying, and bursting with Mediterranean-inspired flavors, this hearty vegetarian pasta salad is the perfect dish for any occasion. Packed with al dente pasta, juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, briny Kalamata olives, creamy chickpeas, and fresh parsley, every bite offers a delightful combination of textures and tastes. Tossed in a zesty homemade vinaigrette made with olive oil, red wine vinegar, Dijon mustard, garlic, and oregano, this dish is as wholesome as it is delicious. Optional feta cheese adds a creamy, tangy touch, making it even more irresistible. Ready in just 30 minutes, this colorful pasta salad is ideal for meal prepping, picnics, or light lunches, and can be enjoyed cold or at room temperature. It's a crowd-pleaser that highlights healthy, vegetarian ingredients without compromising on flavor.
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Recipe Information
Ingredients
- 300 g Pasta (rotini or penne)
- 200 g Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 100 g Kalamata olives
- 0.5 medium Red onion
- 15 g Fresh parsley
- 400 g Canned chickpeas (drained and rinsed)
- 100 g Feta cheese (optional)
- 60 ml Olive oil
- 30 ml Red wine vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, prepare the vegetables: slice the cherry tomatoes in half, dice the cucumber and red bell pepper into bite-sized pieces, thinly slice the red onion, and chop the parsley finely.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, chickpeas, and parsley. If using feta cheese, crumble it on top.
To make the vinaigrette, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar.
Pour the vinaigrette over the pasta salad and toss gently to combine, ensuring all ingredients are evenly coated.
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss and adjust the seasoning with additional salt or pepper, if needed. Serve cold or at room temperature.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5693 mg | 248% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 35.5 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 940 mg | 72% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2660 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
