Best Mediterranean Vegetable Pasta Salad Recipes

MEDITERRANEAN VEGETABLE PASTA SALAD

Mediterranean Vegetable Pasta Salad image

My mom always encouraged us to try different foods. She made it her mission in life to expose us to new recipes with a unique flavor combination. This salad reminds me of my mom because she always made mealtime into something exciting. -Christine Green, Conway, South Carolina

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

1 package (12 ounces) tricolor spiral pasta
2-1/2 cups quartered and thinly sliced cucumbers
1-1/4 cups grape tomatoes, halved
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
2 tablespoons capers, drained
1 cup (4 ounces) crumbled feta cheese
6 slices provolone cheese, chopped
1 cup shredded Parmesan cheese, divided
1/4 pound hard salami, cubed
1 cup Italian salad dressing

Steps:

Cook pasta according to package directions. Drain pasta and rinse in cold water., In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 222 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 715mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD

Mediterranean Roasted Vegetable Pasta Salad image

This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!

Provided by Linda Dalton

Categories Other Salads

Time 45m

Number Of Ingredients 16

Ingredients

8 oz grape tomatoes
1 can(s) 8-1/2 oz quartered artichocke hearts in water drained
15 kalamata olives pitted and halved
4 scallions chopped
4 oz goat cheese crumbled
1-1/2 c penne pasta (i like dreamfield's low carb)
olive oil or cooking spray to coat the veggies
salt and pepper to taste
1 dash(es) dried oregano
DRESSING
1 clove garlic chopped
1 tsp dijon mustard
1/4 c plus an extra 1-2 tsp rice wine vinegar
1/2 c olive oil, extra virgin
kosher salt
freshly ground black pepper

Steps:

1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.