Mediterranean Pasta Salad

Take this tasty and simple dish to your next potluck or picnic. For gluten free use brown rice pasta.


Whole wheat pasta 1/2 Pound
Sundried tomato 5 , soaked in hot water
Olives 1/2 Cup (8 tbs) , chopped
Red bell pepper 1/2 Cup (8 tbs) , seeded, chopped
Artichoke hearts 1/2 Cup (8 tbs) , chopped
Parsley 1/4 Cup (4 tbs) , chopped finely
Green onion 3 , chopped finely
For the dressing
Lemon juice 5 Tablespoon
Balsamic vinegar 1 Tablespoon
Olive oil 1/4 Cup (4 tbs)
Salt 1/2 Teaspoon



1. Cook the pasta in a pot of water according to the instructions on the package. Once done, drain into a colander, rinse in cold water and set aside to cool.

2. In a bowl of hot water soak the sundried tomatoes for around 10 minutes. Remove, squeeze them to drain off the water and chop. Set aside.


3. In a small bowl add lemon juice, balsamic vinegar, olive oil and salt. Mix well till combined.

4. In a large mixing bowl, add pasta, olives, sun dried tomatoes, artichoke hearts, red bell pepper, green onions and parsley. Pour the dressing over it and mix well till everything is coated.


5. In a serving plate, serve the pasta salad fresh.


Vegetables can be replaced as desired to cherry tomatoes, pine nuts, fresh basil, mint leaves, garlic etc.

This can be stored in air tight containers for up to 5 days in the refrigerator.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 240Calories from Fat 106

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 350 mg14.58%

Total Carbohydrates 33 g11%

Dietary Fiber 6 g24%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet