Mediterranean Pasta Salad
This Mediterranean Pasta Salad is a delicious side dish is loaded with a olives, sun dried tomatoes, peppers, herbs…and all of the delish flavors of the Mediterranean.
This delicious vegan-friendly pasta salad is a great side dish for a lunch or barbecue. See the steps to make this delicious summer recipe here.
♥
What you’ll love about this recipe:
- HEALTHY – This delicious pasta salad recipe is packed full of flavor and it is incredibly easy to make. Plus it is made using good for you ingredients & is vegan friendly!
- QUICK – Have a delicious side (or dinner) on the table in the time it takes the pasta to cook!
Ingredients
- tri color rotini pasta
- sun dried tomatoes
- Kalamata olives
- artichoke hearts
- capers
- pepperoncini peppers
- olive oil
- fresh parsley
- salt & pepper to taste
This recipe is a snap to make. It is ready in the time it takes to cook the pasta. If you’re looking for a super yummy and quick weeknight meal, this is definitely one to try!
If you have leftovers, it even tastes good cold and straight out of the fridge.
Instructions
Simply start cooking your pasta and prep the rest of the ingredients while waiting. Easy, peasy. You’ll have a super yummy dinner made in no time.
- Cook the pasta & don’t forget to salt the pasta water!
- Prep the veggies & remaining ingredients.
- Toss together the cooked & drained pasta noodles with the prepped veggies.
- Serve & enjoy!
Be sure to check out the full recipe and ingredient list in the recipe card below.
Mediterranean Pasta Salad Recipe
Equipment
Ingredients
- 16 oz tri color rotini pasta
- 8.5 oz oil-packed sun dried tomatoes drained and julienned
- 7 oz Kalamata olives pitted and sliced
- 14 oz artichoke hearts drained and chopped
- 2 tablespoons capers
- ¼ cup pepperoncini peppers jarred, chopped
- 2 tablespoons olive oil
- ⅓ cup fresh parsley chopped
- salt & pepper to taste
Instructions
- Bring a large pot of water to a boil over medium – high heat. Add the pasta and cook according to package instructions. About 11-12 minutes. Don’t forget to salt your pasta water!
- While the pasta is cooking, prepare the other ingrdients. Drain the pasta water and add to a large bowl.
- In a large bowl, toss together the pasta, sun-dried tomatoes, Kalamata olives, artichoke hearts, capers, pepperoncini peppers, olive oil, parsley, salt and pepper.
This post is updated from the original publish date of November 16, 2019 and on my other site, Boots & Hooves Homestead. It is updated to provide additional information, better images, and step by step instructions.
This recipe is posted with permission by Nicole Malik of Delicious Everyday. I was recently sent a copy of Nicole’s new book Weeknight One-Pot Vegan Cooking to review. And this recipe is taken from her cookbook.
The book is featured with many delicious vegan one-pot meals. I love the simple idea of a meal made in one pot. Because as a mama of 4, I love less dishes. I mean, right?
But another thing that I really enjoy about this new cookbook, the recipes are packed full of flavor! Because that’s super important.
My family is not vegan, but we eat meatless meals several times a week. So, I’m really enjoying adding in these additional recipes to our rotation.
And my little ones really loved this Mediterranean Pasta Salad recipe. Mom win! In the book, Nicole has it titled as Mediterranean Lunchbox Pasta.
Grab your copy of this delicious cookbook!
