What happens when you cross two of my favorite cuisines into one healthy meal? This delicious Mediterranean Pasta Salad is my perfect salad combo: a pile of leafy greens tossed with rotini pasta and all your traditional Greek mix ins. Add in an oil-free aquafaba based salad dressing and it's a pasta salad you can feel great eating.

I love me a pasta salad and this Greek-inspired version is ideal for a weeknight side dish or main attraction salad for a potluck. If you follow my lead and prep a couple of things on the weekend, this salad is ready in just about 10 minutes!

Recipe Tips

You know I love a meal prep plan so I suggest batch cooking the dressing and pasta during your prep day. It will speed up this salad during the week and make dinner that much easier and quicker.

I added chickpeas for protein, but any legume works well in this salad. Lentils and fava beans would be great substitutes if you don't have garbanzos on hand.

Instead of mixed greens, chopped spinach is also delicious in this salad. If making the whole thing ahead of time, don't toss in the greens until right before serving.

Serving Suggestions

I've paired this Mediterranean Pasta Salad with our Green Goddess Wraps. Not a member? Try us for $1 here. Any sandwich or wrap will do for a casual and easy weeknight meal. This Greek salad can also be served as a main attraction with a cup of soup or some pita and hummus.

Mediterranean Pasta Salad

Prep time: 15 minutes | Cook time: 20 minutes

Serves 4

Ingredients:

½-lb fusilli pasta

1 Tbsp Greek seasoning or herb blend

¼ cup aquafaba (liquid from a can of chickpeas)

¼ cup red wine vinegar

½ tsp Dijon mustard

1 15-oz can chickpeas, drained and rinsed (save the liquid for the dressing)

½ cup sun-dried tomatoes

1 cup kalamata olives, sliced in half

½ cup finely chopped shallot (about 1 medium)

3 cups mixed greens

½ cup chopped basil

salt, to taste

freshly ground black pepper, to taste

2-oz vegan feta crumbles (optional)

Directions:

1. Bring a pot of water to boil. Add the pasta and cook according to the package directions. 
2. Meanwhile, combine the Greek seasoning or herb blend and 1 tablespoon of water in a small bowl. Let sit for 3 minutes. Add the aquafaba, red wine vinegar and Dijon mustard. Whisk well.
3. When the pasta is cooked, drain and toss with the dressing.
4. Add the chickpeas, sun-dried tomatoes, olives and shallot, and stir well to combine. Fold in the spinach and basil. Season with salt and pepper. Sprinkle with the vegan feta, if using, and toss to combine.

Gluten Allergy? Use a gluten-free or bean pasta.

Spoiler Alert: Mediterranean Pasta Salad will stay fresh in an air-tight container in the refrigerator for 2 days (without the greens).

For non vegans: Substitute regular feta cheese.

More "Salad" Recipes:

• Vegan Italian Antipasto Salad
• Chopped Mexican Salad
• Carrot Hemp Slaw