Mediterranean Pasta Salad
Recipe type: Vegan
Yield: about 10 cups
  • 10 ounces dried whole wheat pasta
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon agave
  • 1/4 teaspoon garlic powder
  • Salt and fresh ground black pepper, to taste
  • 1 pint cherry tomatoes, cut in half
  • 1 cucumber, seeds removed and diced
  • 1 cup chickpeas, drained and rinsed if canned
  • 2/3 cup Kalamata olives, cut in half
  • 2/3 cup artichoke hearts, diced
  • 1/4 cup red onion, diced
  1. Cook the pasta according to package directions and rinse under cold water until cool.
  2. While pasta is cooking, combine olive oil, lemon juice, vinegar, oregano, parsley, agave, garlic powder, salt, and pepper in a medium bowl.
  3. Add the pasta to a large mixing bowl and add the cherry tomatoes, cucumber, chickpeas, olives, artichoke hearts, and onion. Drizzle dressing over the top and toss to combine.
Nutrition Information
Serving size: 1 cup Calories: 200 Fat: 8g Saturated fat: 1g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 29g Sugar: 3g Sodium: 210mg Fiber: 5g Protein: 5g Cholesterol: 0mg
Recipe by Handful of Raspberries at