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Mediterranean Pasta Salad

by Donna Washburn, PHEc and Heather Butt, PHEc

Mediterranean Pasta Salad

Mediterranean Pasta Salad 

Egg-free / White sugar-free

Makes 4 servings (1 cup/250 mL per serving)

This easy make-ahead pasta salad bursts with savory Mediterranean flavor.

Tips: Chickpeas are also known as garbanzo beans. We always wash packaged greens, even those labeled “prewashed.”



4              cloves garlic, minced             

14 cup     fresh oregano leaves, snipped  50 mL

12 cup     extra virgin olive oil                  125 mL

3 tbsp       red wine vinegar                        45 mL


4 cups       packed baby spinach         1 L

112 cups  GF fusilli, rotini or small shell pasta,  cooked and cooled     375 mL

1 cup         grape tomatoes            250 mL

1 cup         crumbled feta cheese   250 mL

12 cup       rinsed drained canned chickpeas    125 mL

12 cup       sliced kalamata olives  125 mL

1.  Dressing: In a small bowl, whisk together garlic, oregano, oil and vinegar until well combined. Set aside.

2.  Salad: In a large bowl, combine spinach, pasta, tomatoes, feta, chickpeas and olives. Pour in dressing and toss lightly to coat.

3.  Cover and refrigerate for at least 2 hours, until chilled, or for up to 3 days.

Variation: Add sliced artichoke hearts and red onion rings to the salad.


Find more recipes like this in 250 Gluten-Free Favorites by Donna Washburn & Heather Butt