Mediterranean Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pasta salad tossed with sun-dried tomatoes, olives, artichokes, feta, and fresh vegetables in an oregano-lemon vinaigrette. Serve warm or cold as a light main, or add grilled chicken for heartier protein. Works beautifully as a potluck dish or meal-prep base.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 cups uncooked miniature farfalle pasta (any smallish pasta works great!)
- 1 cup chopped rotisserie chicken (optional )
- 1/2 cup sun-dried julienne cut tomatoes (packed in oil, drained)
- 1/2 cup marinated artichoke hearts (drained and coarsely chopped)
- 1 cup chopped English cucumber (or Persian cucumbers, 1/2 of 1 large English cucumber)
- 1/3 cup Kalamata olives (coarsely chopped)
- 2 cups lightly packed baby spinach and arugula mix (or just coarsely chopped baby spinach)
- 1/4 cup fresh flat-leaf parsley (coarsely chopped)
- 1 ripe avocado (pit removed and coarsely chopped)
- 1/3 cup feta cheese
- 1/4 cup red wine vinegar
- 1-1/2 tablespoons Dijon-style mustard (not regular mustard)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic (minced)
- 1 tablespoon honey
- 1/2 cup olive oil
- 1 large lemon
- Salt and pepper
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 8m
- Sodium
- 332mg
- 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
- 305mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.