Mediterranean Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled pasta salad with Mediterranean flavors: Kalamata olives, capers, artichoke hearts, and feta tossed with fresh vegetables and red wine vinaigrette. Light and tangy, it works as a side dish or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ⅓ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 1½ teaspoons Dijon mustard
- 2 cloves garlic, minced or pressed
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 lb uncooked rotini pasta
- 2 cups halved cherry tomatoes
- 1 cup quartered and sliced English cucumbers
- ⅓ cup thinly sliced red onions
- 1 cup pitted, halved Kalamata olives
- 2 tablespoons capers, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14-ounce) can quartered artichoke hearts, drained
- ½ cup crumbled feta cheese
- 1 cup arugula, roughly chopped
- ⅓ cup chopped fresh parsley
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 707mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 707MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.