Cherry tomatoes, olives and spicy pops of purple onion and arugula mix with creamy avocado and vegan feta in this bright pasta salad. With plenty of protein from a tasty fusilli made of chickpeas, it all adds up to a nutritious and better-for-you picnic side or lunch on the go. Wherever you enjoy it, the sunny flavors will transport you to a café by the sea in a warm Mediterranean breeze.
Mediterranean Pasta Salad With Greek Vinaigrette
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 183 kcal
Ingredients
- 1 pkg. Explore Cuisine Organic Chickpea Fusilli
- 1/2 cup cherry tomatoes halved
- 1/4 small red onion sliced
- 1/2 avocado cubed
- 1 cup arugula leaves
- 1/4 cup vegan feta cheese
- 1/2 cup pitted olives
- 5 Tbsp. Primal Kitchen Greek Salad Dressing
- Redmond Garlic Salt to taste
Instructions
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Cook pasta according to package directions. Drain and rinse with cold water to allow pasta to cool.
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In large bowl, combine arugula, avocado, tomatoes, onion, olives and feta. Add pasta.
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Pour on dressing and toss to combine.
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Season to taste with garlic salt.
Recipe Notes
Vitacost has the great ingredients you’ll need!
Nutrition Facts
Mediterranean Pasta Salad With Greek Vinaigrette
Amount Per Serving
Calories 183
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Sodium 274mg11%
Potassium 200mg6%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 2g2%
Protein 5g10%
Vitamin A 313IU6%
Vitamin C 8mg10%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.