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.
Servings 6 servings
Calories 447kcal
Equipment
Ingredients
- 14 oz servings pasta of choice cooked and cooled (I used gluten free)
- 12 oz fire roasted red peppers chopped
- 14 oz canned chickpeas drained
- 3 cups arugula chopped
- ½ cup kalamata olives halved
- 10-12 large basil leaves chopped
- ¼ cup pinenuts toasted
- 4 oz dairy free 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.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 67g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1376mg | Potassium: 325mg | Fiber: 6g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 3mg
