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Mediterranean Summer Pasta Salad

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Embrace the Mediterranean summer vibes with this delectable Summer Pasta Salad. Packed with fire-roasted red peppers, chickpeas, arugula, kalamata olives, basil, and pine nuts, this vegan and gluten-free dish gets a creamy twist from vegan goat cheese. Perfect for any summer gathering!
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Summer is all about vibrant flavors and fresh ingredients, and this Mediterranean Summer Pasta Salad hits all the right notes. Bursting with colors and textures, this vegan and gluten-free pasta salad will be your go-to dish for any summer occasion.

Whether you’re enjoying a casual weeknight dinner, hosting a summer party, or having a BBQ with friends, this Mediterranean Summer Pasta Salad will be the star of the table. It’s versatile, easy to make, and can be prepared ahead of time for stress-free entertaining.

I used Teeline Dair Free Goat Cheese but you could definitely use Kilt Hills Almond Milk Ricotta or Speros Goat Cheese!

This recipe calls for just a few ingredients so if you want to make this Mediterranean Summer Pasta Salad pick up the following:

Pasta Salad

  • pasta of choice
  • jar fire-roasted red peppers
  • chickpeas
  • arugula
  • kalamata olives
  • basil leaves
  • pine nuts
  • vegan goat cheese or ricotta (brands: Kite Hill ricotta, Treeline goat cheese, Spero goat cheese)
  • Salt and pepper

Dressing

  • red wine vinegar
  • tahini or olive oil
  • dijon mustard
  • lemon
  • dried parsley
  • dried oregano
  • salt
  • garlic powder
  • nutritional yeast

 

The dressing really is something special and I’ve made very similar varieties for other salads; it’s just fresh and delicious! What more could you ask for?!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

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MEDITERRANEAN SUMMER PASTA SALAD

This is the only pasta salad recipe you need this summer and trust me when I say you will be making it again and again. Perfect for any occasion from a simple weeknight dinner to a summer party or BBQ with friends. It is full of fresh flavor and veggies and perfectly creamy with the addition of vegan goat cheese.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 6

Equipment

  • Blender

Ingredients
  

  • 6 servings pasta of choice cooked and cooled (I used gluten free)
  • 12oz jar fire roasted red peppers chopped
  • 14oz chickpeas drained
  • 3 cups arugula chopped
  • ½ cup kalamata olives halved
  • 10-12 large basil leaves chopped
  • ¼ cup pinenuts toasted
  • 4 oz vegan goat cheese or ricotta
  • Salt and pepper to taste

Dressing Ingredients

  • ¼ cup red wine vinegar
  • 2 tbsp tahini or olive oil
  • ½ tsp dijon mustard
  • ½ lemon juiced
  • ½ tsp dried parsley
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tbsp nutritional yeast

Instructions
 

  • Add all ingredients for the salad, except goat cheese, to a large bowl. Add the ingredients for the dressing to a blender and blend for 10-15 seconds until smooth and emulsified.
  • Pour the dressing over the salad and toss to combine. Use a fork to add small chunks of the goat cheese to the salad. Optional to toss again to coat the ingredients with goat cheese for a creamier salad. Store in fridge for up to 4 days.
Keyword dairy free, gluten free, gluten free pasta salad, plant based, salad, summer salad
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