Mediterranean pasta salad
This Mediterranean pasta salad with artichokes, tomatoes, and olives is perfect for summer BBQs and potlucks! It's packed with flavor and it comes together in less than 15 minutes!
Servings 4 servings
- 9 oz farfalle
- 4 tablespoons vegan pesto rosso (red pesto with sun-dried tomatoes) use a store-bought vegan one or use homemade vegan pesto
- 10 sun-dried tomatoes in oil, roughly chopped
- 10 artichoke hearts in oil, roughly chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup black olives
- 1/3 cup pine nuts
- 2 cups arugula
- salt, to taste
- black pepper, to taste
Cook the pasta according to the instructions on the package. Rinse with cold water after cooking and set aside.
In the meantime, roughly chop the sun-dried tomatoes and the artichokes. Cut the cherry tomatoes into halves.
Place the pine nuts in a frying pan without oil and cook them over medium heat for about 3 minutes. Stir them frequently until golden. Pay attention and don't leave the stove as they burn easily.
In a large bowl, combine the cooked pasta with the pesto, sun-dried tomatoes, artichokes, olives, arugula, and cherry tomatoes. Season with salt and pepper and sprinkle with the roasted pine nuts.
- You're not a fan of arugula? Then just use baby spinach instead.
- If you want to add a bit of spiciness, you could sprinkle some red pepper flakes on top.
- This pasta salad is also great with leftover roasted veggies like bell pepper and zucchini.
- You could also add canned chickpeas to make this salad more filling. Chickpeas are a great source of protein. If you've got a bit more time, try this pasta salad with roasted chickpeas. I love adding them to all kinds of salads!
Calories: 511kcal | Carbohydrates: 62g | Protein: 13g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 844mg | Potassium: 533mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1939IU | Vitamin C: 49mg | Calcium: 88mg | Iron: 3mg