Mediterranean Pasta Salad
Number 24 in my series of Fifty Fantastic Salads is this Mediterranean Pasta Salad. It’s a fantastic summer salad with so much flavour! It's a super flexible dish and really easy to make. And with over 21g of protein per serving it will fill you up too!
Ingredients
Salad ingredients:
- 3 cups pasta (300g)
- 2 tsp olive oil
- 2 courgettes (zucchini)
- ½ cucumber
- 1 cup cherry tomatoes (150g)
- 2-3 roasted red/yellow peppers (from a jar)
- 1 cup olives (150g)
- 1 cup protein of choice I used tempeh (250g)
- Handful of basil leaves
- Handful of mint leaves
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp dried oregano
- 2 garlic cloves (crushed)
- Salt and pepper
Instructions
- Bring a large pan of water to the boil. Cook the pasta as per packet instructions. This may differ depending on which pasta you use. Once ready, drain and set aside. I also like to rinse in cold water to prevent it sticking together.
- Whilst the pasta is boiling, add 2-3 tsp of olive oil to a griddle pan. Slice the courgettes and once the oil it hot, add them to the pan and cook for 2-3 minutes on each side, until charred.
- Chop the cucumber, tomatoes and peppers into bite-sized chunks and add to a large serving bowl. Add the olives and protein as well as the pasta and courgettes, once cooked.
- Chop herbs and add them to the bowl.
- In a small bowl or jar, mix the dressing ingredients together. Pour over the salad and mix well to combine.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- The nutritional information is based up the recipe serving 4 but depending on portion sizes this could stretch to 6. It is also based upon the protein I used and the specific pasta choice (it will be higher with a different pasta).
- I used tempeh as a protein source but use any protein you would like.
Nutrition
Calories: 542kcalCarbohydrates: 68.7gProtein: 21.5gFat: 23.5gSaturated Fat: 3.4gFiber: 8.2g
Tried this recipe?Let us know how it was!