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!
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Servings :
Calories : 347kcal
Ingredients
Pasta Salad
- 1 large tomato diced
- ⅓ cup (50 g) sun-dried tomatoes packed in oil sliced
- 2 cups (40 g) rocket
- ½ cup (75 g) Kalamata olives halved
- 1 shallot sliced
- 7 oz (200 g) Fusilli or pasta of choice
- a handful fresh basil chopped
Dressing
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 tsp dijon mustard
- ½ tsp salt or more to taste
- pepper to taste
Instructions
- 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!
Notes
- 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.
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Nutrition
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