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!

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


  • 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. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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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.
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 6


  • Blender


  • 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


  • 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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