Mediterranean Pasta Salad Recipe
Light, refreshing, nutritious and filling, this Mediterranean Pasta Salad Recipe is perfect for summer!
Packed with fresh vegetables, protein rich chickpeas and satisfying pasta, this is a must have recipe when you want a delicious salad with your meal or as a quick and healthy lunch by itself.
Use this recipe as an idea and feel free to use any salad ingredients you prefer and what’s easily available.
Mediterranean Pasta Salad Recipe
Serves: 3-4 as a salad or 2 as a main
INGREDIENTS:
Dressing:
-1/4 cup extra virgin olive oil
-2-3 tablespoons fresh lemon juice
-salt
-freshly ground black pepper
-1 teaspoon mustard
-1 teaspoon garlic powder or 1 clove garlic (grated)
-1 teaspoon mixed Italian herbs
-1 teaspoon fine sugar or honey
Salad:
-100 grams (uncooked weight) pasta (boiled al dente, drained & rinsed)
(I used tricolour fusilli)
-1/2 cup boiled chickpeas
-2 canned artichoke hearts, drained & quartered
-1 small cucumber, deseeded & sliced/chopped
-1 small tomato, deseeded & chopped
-1/2 cup chopped sun dried tomatoes or oven roasted cherry tomatoes
-1 spring onion, chopped
-2 tablespoons sliced black olives
-1 tablespoon capers
-finely chopped mint leaves
-finely chopped parsley leaves
-crumbled feta or small dollops of ricotta
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