Mediterranean Pasta Salad
With crisp veggies, sundried tomatoes, briny olives, and creamy vegan feta crumbled throughout, this Mediterranean pasta salad makes for the perfect addition to all your backyard BBQs and get togethers this spring and summer!
Ingredients
For the Dressing:
- ½ extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 4 cloves fresh minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons agave syrup
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon fresh cracked pepper, plus more to taste
For the Pasta Salad:
- 1- pound short pasta noodles
- 4 cups destemmed and finely chopped kale
- 1 8.5-ounce jar sun-dried tomatoes in oil, drained and chopped
- 1 red bell pepper, chopped
- 1 small cucumber, peeled and diced
- 1 small red onion, thinly sliced
- 1 6-ounce can artichoke hearts in water, drained and halved or chopped
- ½ cup pitted black olives, cut in half
- ½ cup pitted green olives, cut in half
- 1 cup vegan feta crumbles, plus more for garnish
- ½ cup fresh minced basil
Instructions
- To make the dressing, whisk all the ingredients together in a large bowl until well combined. Set aside.
- Cook the noodles according to the package directions. Drain, but do not rinse.
- Transfer the noodles to the large bowl with the dressing and toss to combine. Add the rest of the pasta salad ingredients, aside from the vegan feta and fresh basil, and toss once more to coat.
- Cover and refrigerate for at least 1 hour before serving. Once ready to serve, add the vegan feta and basil, and toss to combine.
- To serve, garnish with more vegan feta, and enjoy!
Tried this recipe?Let us know how it was!