Mediterranean Grilled Vegetable Pasta Salad

Mediterranean Grilled Vegetable Pasta Salad: Whisk together a zesty vinaigrette, add al dente pasta, crispy veggies, feta cheese, and fresh parsley. Serve chilled and enjoy! Try now!

Mediterranean Grilled Vegetable Pasta Salad is a delightful fusion of flavors and textures, where al dente pasta meets the freshness of Mediterranean vegetables, tangy feta cheese, and herby oregano, all tied together with a zesty white wine vinaigrette. A perfect side dish or light lunch for a delightful Mediterranean getaway.

Ready Time

45 mins

Yields

7 servings

Ingredients

  • 8 oz pasta of your choice
  • 2 cups mixed Mediterranean vegetables such as cherry tomatoes, cucumber, red bell pepper, Kalamata olives, artichoke hearts
  • 1 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 tbsp freshly chopped fresh parsley
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.

Reserve 1 cup of pasta water before draining.

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and cook for 1-2 minutes until lightly golden.

Add the mixed Mediterranean vegetables and cook for 3-4 minutes until they start to soften.

In a large bowl, whisk together the white wine vinegar, Dijon mustard, dried oregano, salt, and pepper.

Add the cooked pasta to the bowl and toss with the vinegar mixture until the pasta is well coated.

If the pasta seems dry, add a little reserved pasta water.

Add the crumbled feta cheese, chopped parsley, and cooked vegetables to the bowl.

Toss gently to combine.

Adjust the seasoning as needed and serve chilled or at room temperature.

Notes

Use a variety of colorful vegetables to make the salad visually appealing. You can customize the amount of garlic to your taste, but be careful not to overpower the other flavors.

Make sure to not overcook the pasta, as it will continue to cook a bit after draining.

If using a flavored olive oil, it can enhance the overall flavor of the dish. Reserve more pasta water than needed, you can always add more but you can’t take it away once it’s been added.

Don’t overcook the vegetables, they should still have some crunch to them.

You can also add some grilled chicken or shrimp to make it a more substantial meal. Feta cheese can be substituted with goat cheese or ricotta salata for a different flavor profile.

You can make this salad ahead of time, but wait to add the parsley until right before serving to preserve its freshness.

This salad is perfect for a summer gathering or potluck, as it serves a crowd and can be made ahead of time.

Nutrional Value

  • Calories: 450
  • Fat: 22g
  • Saturated Fat: 6g
  • Sodium: 350mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 18g
  • Vitamins and Minerals:
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 60% of the DV
  • Calcium: 20% of the DV
  • Iron: 15% of the DV
  • Potassium: 10% of the DV
Mediterranean Grilled Vegetable Pasta Salad
Mediterranean Grilled Vegetable Pasta Salad

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