Healthy Mediterranean Pasta Salad

This salad is a bit complex, but you can also make it well a day before. It tastes great fresh, of course, when it is still warm. It is guaranteed to be very popular at any barbecue or buffet.

Course Salad

Cuisine European, Mediterranean

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 347kcal

Author Jennifer Dodd

Equipment

1 Large Pot
1 Baking Sheet

Ingredients

1 medium red bell pepper cut in half, deseeded
1 medium yellow bell pepper cut in half, deseeded
4 tablespoons (60 ml) extra virgin olive oil, divided
1 small eggplant, trimmed and cut into bite-sized pieces
2 small zucchini, trimmed and cut into bite-sized pieces
½ teaspoon sea salt
¼ teaspoon fresh cracked black peppercorns
1 small red onion, peeled, minced
2 cloves garlic, peeled and minced
2 tablespoons (29 g) sugar
¼ cup (60ml) white balsamic vinegar
1 small sprig fresh rosemary, finely chopped
3 sprigs fresh thyme, finely chopped
16 oz (454g) dried fusilli pasta
15 cherry tomatoes, cut in half
15 pitted Kalamata olives, cut in half
15 fresh basil leaves, torn

Instructions

Roast the peppers
Preheat the oven to the broil setting. Brush the tops of the peppers with 1 tablespoon of olive oil and bake on a tray for about 10 minutes until slightly charred. Set the peppers aside allowing them to cool slightly.
Saute the eggplant and zucchini
1 tablespoon of olive oil in a large frying pan set to medium heat. Sauté the eggplant and zucchini for 2-3 minutes until the vegetables have softened. Once the vegetables are cooked, season with a pinch of sea salt and black pepper before transferring them onto a large plate lined with a paper towel to dry.
Make the dressing
Using the same pan, heat 1 tablespoon of oil. When hot, saute the onions and garlic for 2 minutes. Add in the sugar and white balsamic vinegar. Add the finely chopped rosemary and thyme, and cook on low for 5 minutes. Remove from the heat whisking in the remaining olive oil; season with salt and black pepper to taste before setting the dressing aside to cool.
Cooking the pasta
Cook the pasta (al dente) following the box instructions. Strain and cool the pasta to room temperature.
Assemble the salad
Chop the peppers into bite-sized pieces and place all of your cooked veggies into a large bowl where you'll be mixing your pasta salad. Add the tomatoes, olives, and cooked pasta. Finally, add the dressing. Toss and taste, if necessary add more salt and pepper to your liking. Add the fresh basil and give it a big mix. Serve.

Notes

Store: This completed pasta salad will do fine in the refrigerator for about 4-5 days. However, after that, it will start to get soggy. It's also not recommended to freeze this meal. Pasta salad is meant to be enjoyed and finished right away.

Add-ins Ideas:

Chopped or Sliced Nuts: ½ cup (72g) of any varieties of nuts you prefer, such as almonds, walnuts, cashews, or pecans.

Seeds: ¼ cup (33g) of either sunflower, pumpkin, hemp seeds, sesame seeds, or flax seeds

Fresh Herbs: Use a spring of freshly chopped basil, oregano, or dill tossed in with the pasta salad ingredients at the end.

Cheese: Top your salad with ½ cup (45g) of grated or crumbled cheese such as feta, halloumi, goat cheese, or any other Mediterranean-style cheese.

Protein: Toss in 1 cup (140g) cooked and diced chicken, ham, tofu, or shrimp or 1/4 cup (35g) chopped bacon, salami.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition