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!
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