Need a quick side dish for your next dinner party?! Look no further my friends! The longest part of making this pasta salad is just waiting for the pasta to cook ( and if you like your pasta al dente, then you don’t even have to wait the full time on that)!
I love this pasta salad, because the dressing and mediterranean veggies give this it a fresh and light flavor. Although this recipe doesn’t call for cheese, don’t be afraid to add some goat or feta cheese if you really want to take it to the next level!
In order to make the best use of your time, chop veggies and prepare the dressing while pasta is cooking. Dump all ingredients into a large mixing bowl, and then stir in dressing right before serving (to avoid getting everything too soggy).
For this recipe, I used Banza Pasta, a gluten free alternative to regular wheat pasta, so I wouldn’t feel all that guilty going back for a second serving! You could really add any of your favorite mediterranean inspired veggies…my opinion is, the more the merrier!
For me…nothing beats fresh chopped basil (cue romantic background music). Sun-dried tomatoes add a deep savory flavor, while grilled artichoke hearts give it an awesome salty and smoky flavor. Add any sort of nut for crunch (a good crunch in any dish is a totally underrated quality) and call it a day!
The dressing is super easy, just a combination of 2 parts extra virgin olive oil, mixed with 1 part balsamic vinegar, along with dried Italian spices. If you’re feeling really fancy and have lemons on deck…don’t be afraid to throw some of that in too!
I think the best thing about this dish is that it looks super fancy, but really only requires you to have the right ingredients on hand, that can then be dumped in a bowl and mixed together. Give it a try, you guys will love it!
Mediterranean Pasta Salad
- 1 bag or individual box, Banza GF Pasta
- 1/4 cup fresh basil chopped
- 2 tbsp red onion chopped
- 3 halves marinated artichokes pulled from stem and chopped
- 1/4 cup sun-dried tomatoes
- 1/4 cup sliced almonds
- 1/4 cup EVOO
- 2 tbsp balsamic vinegar
- 1/2 tsp oregano
- 1/2 tsp garlic
- 1/4 tsp salt and pepper each
- Cook pasta on stove top until soft, then rinse under cool water.
- Transfer pasta to large bowl.
- Add remaining ingredients and mix well. Add goat cheese or feta for added flavor!