Mediterranean Pasta Salad | Packed with GOODNESS & Easy to Make (2024)

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• 8ozrotini or fusilli pasta225 grams
• 1canchickpeas15.5 oz / 440 grams
• 1smallred onion
• 1/2english cucumber
• 1red bell pepper
• 1/2cupblack pitted olives60 grams
• 1/4cupchopped fresh parsley15 grams
• 3tbspextra virgin olive oil45 ml
• 1tbspwhite wine vinegar15 ml
• 1clovegarlic
• 1tspdried oregano1 gram
• sea salt & black pepper

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. When it comes to a boil, add in the pasta, cook until just al dente (7 minutes in my case), then drain into a colander

3. While the pasta is cooling, thinly slice the red onion, cut the english cucumber into small bite-size pieces, cut the red bell pepper into small bite-size pieces, thinly slice the black olives and drain the can of chickpeas into a colander and rinse under water

4. Once the pasta is cool enough to handle, about 5 to 10 minutes, add it into a large bowl, along with the drained chickpeas, the chopped ingredients and the parsley

5. To make the dressing, add the olive oil into a small bowl, along with the white wine vinegar, finely grate in the garlic, add in the dried oregano and season with a kiss of sea salt & black pepper, whisk together until well mixed

6. Pour the dressing over the pasta salad and season everything with sea salt and a generous portion of black pepper, mix together until well mixed

7. Serve at room temperature or add into the fridge and serve chilled, enjoy!

Nutrition Facts

Mediterranean Pasta Salad

Amount Per Serving

Calories 537Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Sodium 280mg12%

Potassium 643mg18%

Carbohydrates 80g27%

Fiber 12g50%

Sugar 10g11%

Protein 18g36%

Vitamin A 1392IU28%

Vitamin C 48mg58%

Calcium 104mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.