Discover the vibrant flavors of the Mediterranean with this easy and delicious pasta salad. It's the perfect dish for a light lunch or a colorful side at dinner, bringing together fresh vegetables and a tangy homemade dressing.
Ingredients
🍝 3 cups cooked pasta
🍅 1 cup cherry tomatoes, halved
🥒 1 cup cucumber, diced
🥬 1 cup red cabbage, shredded
🥕 1/2 cup carrots, shredded
🧅 1/2 cup red onion, finely chopped
🥑 1 avocado, diced
🫒 1/2 cup Kalamata olives, halved
🍋 1 tablespoon lemon juice
🥄 1/4 cup mayonnaise
🥄 1 tablespoon Dijon mustard
🫒 1 tablespoon olive oil
🍷 1 teaspoon red wine vinegar
🧄 1/2 teaspoon garlic powder
🧂 Salt, to taste
🌶️ Black pepper, to taste
🌿 Parsley, chopped, for garnish
Instructions
1- Prepare The Dressing:
- In a mixing bowl, combine mayonnaise, Dijon mustard, olive oil, red wine vinegar, lemon juice, garlic powder, salt, and black pepper.
- Whisk the ingredients together until smooth and well combined. Set aside.
2- Assemble The Salad:
- In a large salad bowl, add the cooked pasta.
- Add cherry tomatoes, cucumber, red cabbage, shredded carrots, red onion, avocado, and Kalamata olives to the pasta.
3- Dress The Salad:
- Pour the prepared dressing over the pasta and vegetables.
- Toss everything gently to combine and ensure the dressing is evenly distributed.
4- Serving:
- Sprinkle the salad with chopped parsley for garnish.
- Serve immediately or refrigerate for an hour to allow flavors to meld together for a more intense taste.
Prep Time: 15 minutes
Cook Time: 10 minutes (for pasta)
Total Time: 25 minutes
Servings: 4-6
Calories: Approximately 350 per serving
Proteins, Fats, Carbohydrates per Serving: 12g protein, 20g fat, 40g carbohydrates
Equipment: Large pot for boiling pasta, Mixing bowl, Salad bowl, Whisk
Cooking Tips:
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- For added protein, consider adding grilled chicken or chickpeas.
- Feel free to experiment with different vegetables depending on what's in season.
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