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Mediterranean Pasta Salad with Lemon Basil Vinaigrette

A deliciously colorful Mediterranean Pasta Salad loaded with healthy goodness and topped with an incredible lemon basil vinaigrette. With its robust zesty flavors, this appetizing pasta salad is a definite crowd-pleaser! It's gluten-free with a vegan option!
4.92 from 12 votes
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Course: Appetizer, Dinner, Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 8
Calories: 411kcal
Author: Capri Lilly

Ingredients

Pasta Salad

  • 1 12oz Package of gluten-free pasta
  • 1 Large English Cucumber, sliced
  • 1 cup Organic Mixed Cherry Tomatoes, sliced in half
  • 2/3 cup Mixed Olives, pitted
  • 1 Large Avocado, cut into cubes
  • 1 12oz Jar of Marinated Artichoke
  • 1/4 cup Red onion, finely sliced
  • 1/4 cup Fresh Basil, chopped
  • 1/2 cup crumbled Feta Cheese, plus more for garnish
  • Fresh Cracked Pepper, to taste
  • 2 tbsp Fresh Parsley or Dill, chopped for garnish

Lemon Basil Vinaigrette

  • 1/3 cup Olive Oil
  • 1/2 cup Fresh Basil, Packed
  • 1 tsp Honey
  • 2 Lemons, juiced (about 1/4 cup)
  • 1/4 tsp Salt
  • 1/2 tsp Pepper
  • 2 Garlic Cloves
  • 1/4 tsp Red Crushed Pepper, optional

Instructions

  • Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook the pasta to al dente according to package instructions. (Cook according to the lower end of time for best results)
  • While the pasta is cooking, combine all of the Lemon Basil Vinaigrette ingredients into a blender or food processor. Blend until smooth. Transfer into a small bowl or jar and set aside.
  • Gather the veggies for the salad. Chop the cucumber, tomatoes, red onion, avocado, and basil.
  • When the pasta is finished, drain the pasta in a colander and rinse the pasta with cold water to stop the pasta from cooking any further.
  • Transfer the pasta into a large bowl. Add all of the veggies, chopped basil, and feta cheese to the pasta. Top with the Lemon Basil Vinaigrette and mix well. If time permits, cover the pasta salad and place in the fridge for at least 1 hour.
  • Top the pasta salad with fresh ground black pepper, more feta cheese, and dill/parsley. Enjoy!

Notes

  • I use Trader Joe's Brown Rice Pasta. The fusilli or penne work well. It comes in 16 oz packages so be sure to use only 12oz)
  • For a vegan option, omit the cheese. Also, replace the honey in the dressing with agave or maple syrup.

Nutrition

Calories: 411kcal