Mediterranean Pasta Salad
All About This Mediterranean Pasta Salad
I don’t need much of an excuse to enjoy a good pasta salad. It’s one of my favorite things ever! I especially love this Mediterranean Pasta Salad because it is packed with nutrients, and it tastes fresh and healthy. This is a perfect dish to bring to a gathering with family or friends, and you can even pair it with a protein like chicken or shrimp to make it a meal.
The flavors from the olives, artichoke hearts, and roasted red pepper are sure to please, and you can’t go wrong with some feta on top!
Making Your Own Mediterranean Seasoning Blend
While it’s perfectly okay to use store bought Mediterannean or Greek seasoning in this dish, it’s just as easy to make your own at home! All you do is combine 1/4 teaspoon of the following seasonings, and you are all set!
- Dill
- Oregano
- Parsley
- Basil
- Thyme
- Rosemary
- Garlic Powder
- Onion Powder
- Salt
- Black pepper
What You’ll Need
Equipment
- Large stock pot
- Strainer or colander
- Knife
- Cutting board
- Large bowl
- Spoon
Ingredients
- Pasta (I like Barilla Protein Plus)
- Grape tomatoes
- Green bell pepper
- Red onion
- Kalamata olives
- Roasted red pepper slices
- Artichoke hearts
- Fat free feta cheese
- Olive oil spray
- Mediterranean seasoning blend (see above for instructions!)
- Lemon
How To Make This Mediterranean Pasta Salad
In a pot of generously salted water, boil the pasta according to the package directions until al dente. Immediately strain the pasta and rinse with cold water to stop the cooking process.
While the pasta is cooking, use a knife and cutting board to halve the grape tomatoes, cut the artichoke hearts and roasted red pepper slices into bite sized pieces, and dice the green bell pepper and red onion.
In a large bowl, combine the pasta, grape tomatoes, green bell pepper, red onion, kalamata olives, roasted red pepper slices, and artichoke hearts. Toss with a few spritzes of olive oil spray and fat free feta.
Season with Mediterranean seasoniong blend and top with a few squirts of fresh lemon juice. Serve cold.
Prepping And Storing Instructions
This Mediterannean Pasta Salad can be prepared ahead of time if you would like. All you need to do is assemble it and keep it in the refrigerator until you want to serve. When you prepare it in advance, it allows the flavors to mingle, which is a nice added bonus if you ask me!
You can store this dish in a covered container for up to five days in the refrigerator.
Nutritional Information
This Mediterranean Pasta Salad makes 8 servings at 3/4 cup each. Each serving comes out to 188 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 2 WW Purple SmartPoints® (if you use whole wheat pasta).
Go here to calculate your own WW PersonalPoints™ for this recipe.
More Pasta Dishes
If you’re looking for more pasta dishes, check out these recipes…
- Caprese Pasta Salad
- Easy Tuna Noodle Casserole
- Healthy Mediterranean Pasta
- Roasted Vegetable Lasagna
- Spinach, Tomato, And Onion Stuffed Shells
If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.
Mediterranean Pasta Salad
Equipment
- Large stock pot
- Strainer or colander
- Knife
- Cutting board
- Large bowl
- Spoon
Ingredients
- 10 ounces pasta
- 1 pint grape tomatoes halved
- 1 green bell pepper diced
- 1/2 red onion diced
- 1/2 cup kalamata olives sliced
- 1/2 cup roasted red pepper slices
- 1/2 cup artichoke hearts cut into bite sized pieces
- 4 ounces fat free feta cheese
- Olive oil spray
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a pot of generously salted water, boil the pasta according to the package directions until al dente.
- Immediately strain the pasta and rinse with cold water to stop the cooking process.
- Use a knife and cutting board to halve the grape tomatoes, cut the artichoke hearts and roasted red pepper slices into bite sized pieces, and dice the green bell pepper and red onion.
- In a large bowl, combine the pasta, grape tomatoes, green bell pepper, red onion, kalamata olives, roasted red pepper slices, and artichoke hearts.
- Toss with a few spritzes of olive oil spray and fat free feta.
- Season with Mediterranean seasoning blend and top with a few squirts of fresh lemon juice.
- Serve cold.
