Welcome the sun with this delightful Mediterranean Pasta Salad tossed in a luscious homemade creamy Italian dressing. With vibrant colors and fresh, flavorful ingredients like cherry tomatoes, mozzarella, and arugula, this salad is sure to be a hit at any gathering. Perfect for warm weather, it's light yet satisfying, making it the ideal dish for picnics or outdoor dinners.
Ingredients
🍝 1 pound of pasta of choice
🌿 Arugula (as much as you want)
🍅 8 oz cherry tomatoes (cut in half)
🧅 1 small red onion (sliced)
🫘 15.5 oz can chickpeas (drained and rinsed)
🌾 2 cups artichoke hearts (cut into fourths)
🫒 1 cup Kalamata olives (cut in half)
🌶️ 1 12 oz jar of roasted red peppers (chopped)
🧀 8 oz fresh mozzarella cheese (chopped)
🌿 1/2 cup fresh parsley (chopped)
Creamy Italian Dressing Ingredients
🥄 1 cup mayonnaise
🍚 1/4 cup rice vinegar
🍋 1/4 cup lemon juice
🫒 1/2 cup extra virgin olive oil
🧄 1 clove of garlic (minced)
🥄 2 tablespoons Dijon mustard
🍯 2 tablespoons honey
🌿 1/2 teaspoon dried basil
🌿 1/2 teaspoon dried oregano
🌶️ 1/2 teaspoon chili flakes
🌶️ 1/2 teaspoon black pepper
🧂 1/2 teaspoon salt (or to taste)
Instructions
1- Prepare the Dressing:
- Combine all dressing ingredients in a mason jar.
- Secure the lid and shake vigorously until the mixture is smooth and creamy.
- Set aside at room temperature to allow flavors to meld while you prepare the rest of the salad.
2- Cook the Pasta:
- Boil pasta according to package instructions until al dente.
- Drain and let it cool.
3- Prepare Salad Ingredients:
- While the pasta is cooking, chop and prepare all other salad ingredients.
- Remember to drain and rinse the chickpeas.
4- Assemble the Salad:
- In a large bowl, combine the cooked pasta, arugula, cherry tomatoes, red onion, chickpeas, artichoke hearts, Kalamata olives, roasted red peppers, mozzarella, and fresh parsley.
5- Dress and Toss:
- Pour the prepared dressing over the salad.
- Toss gently until all ingredients are well coated.
- Serve immediately or refrigerate for up to 2 hours to further develop flavors.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories: ~420 per serving
Protein: ~15g per serving
Fats: ~25g per serving
Carbohydrates: ~40g per serving
Equipment:
- Large pot
- Colander
- Large mixing bowl
- Mason jar
- Knife and cutting board
Cooking Tips
- For a richer flavor, let the salad sit for a while before serving.
- Try adding grilled chicken or shrimp for extra protein.
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