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Mediterranean Pasta Salad in a salad plate
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5 from 1 vote

Mediterranean Pasta Salad

This vegan Mediterranean pasta salad is the perfect summer salad! It's fresh, delicious, easy to make, and a real crowd pleaser! 
Course Salad
Cuisine Vegan
Keyword mediterranean pasta salad, vegan pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 347kcal
Author Aline Cueni


Pasta Salad



  • Cook pasta according to the packet instructions in boiling salt water until al dente. Drain, toss with some olive oil if desired, and set aside to cool for 15 minutes.
  • Meanwhile, chop the remaining salad ingredients and mix all ingredients for the dressing in a small bowl.
  • Combine everything in a large serving bowl and toss until well combined. Season to taste with salt and pepper!


  • Make-Ahead: This salad can be made up to one day in advance. Store it in the refrigerator until 30 minutes before serving. However, I suggest adding the rocket right before serving.
  • Keeps fresh for 3 days. Store it in an airtight container in the refrigerator. 
  • Olives: Kalamata olives are one of the best and most flavorful olives you can get. Feel free to substitute with other olives you like. I always buy them pitted. No need to wash the olives, the saltiness adds some extra flavor.
  • Low FODMAP: This recipe (1 portion a day) is suitable for a low FODMAP diet IF you swap pasta with gluten-free pasta, omit the shallot, or swap it with the green part of one scallion, and reduce the sundries tomatoes to 8g per portion. 


Calories: 347kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 602mg | Potassium: 439mg | Fiber: 4g | Sugar: 5g | Vitamin A: 802IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 1mg