Best 2 Mediterranean Vegetable Pasta Salad Recipes

Indulge in the vibrant flavors of the Mediterranean with this delectable vegetable pasta salad. Featuring an array of fresh, crisp vegetables, tender pasta, and a zesty dressing, this dish is a symphony of colors, textures, and tastes. From the tangy sun-dried tomatoes and briny olives to the sweet bell peppers and juicy cherry tomatoes, each ingredient brings unique nuances to the palate. Tossed in a light and flavorful dressing of olive oil, lemon juice, and herbs, this salad is a symphony of Mediterranean flavors. Served chilled, it's a refreshing and satisfying meal perfect for warm summer days or as a light and healthy side dish.

This Mediterranean vegetable pasta salad recipe includes variations to suit different dietary preferences and tastes. For a vegan version, simply omit the feta cheese and use a plant-based dressing. For a gluten-free option, use your favorite gluten-free pasta. Additionally, you can add grilled chicken or shrimp for a protein boost, or incorporate different vegetables like zucchini, artichoke hearts, or roasted red peppers to create your own unique flavor combinations. With endless possibilities for customization, this versatile recipe is sure to become a staple in your kitchen.

Let's cook with our recipes!

MEDITERRANEAN VEGETABLE PASTA

Mediterranean Vegetable Pasta image

"I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories," relates Jan Clark of New Florence, Missouri about her prize-winning recipe.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces uncooked angel hair pasta
1 cup chopped zucchini
1/2 cup chopped fresh mushrooms
1/3 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons olive oil
1 garlic clove, minced
1 cup canned Italian diced tomatoes
6 pitted ripe olives, halved
1/8 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese
1 tablespoon shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through., Drain pasta; divide between two plates. Top with vegetable mixture and cheeses.

Nutrition Facts : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD

Mediterranean Roasted Vegetable Pasta Salad image

This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!

Provided by Linda Dalton

Categories Other Salads

Time 45m

Number Of Ingredients 16

Ingredients

8 oz grape tomatoes
1 can(s) 8-1/2 oz quartered artichocke hearts in water drained
15 kalamata olives pitted and halved
4 scallions chopped
4 oz goat cheese crumbled
1-1/2 c penne pasta (i like dreamfield's low carb)
olive oil or cooking spray to coat the veggies
salt and pepper to taste
1 dash(es) dried oregano
DRESSING
1 clove garlic chopped
1 tsp dijon mustard
1/4 c plus an extra 1-2 tsp rice wine vinegar
1/2 c olive oil, extra virgin
kosher salt
freshly ground black pepper

Steps:

1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.

Tips:

Use fresh, in-season vegetables. This will ensure that your salad is packed with flavor and nutrients.
Don't overcook the vegetables. You want them to be slightly crisp, not mushy.
Use a variety of vegetables. This will add color, texture, and flavor to your salad.
Don't be afraid to experiment with different dressings. There are many delicious options out there, so find one that you love.
Make sure to chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

Mediterranean vegetable pasta salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. It is packed with fresh vegetables, flavorful dressing, and hearty pasta. Whether you are looking for a light lunch, a refreshing side dish, or a satisfying main course, Mediterranean vegetable pasta salad is sure to please. So next time you are looking for a healthy and delicious meal, give this recipe a try.