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Mediterranean Pasta Salad

Mediterranean Pasta Salad

I wanted a healthy Mediterranean pasta salad to serve with the Chicken Gyros with Tzatziki Sauce I was making for dinner and found this recipe at Cookie and Kate. I love the texture of Israeli couscous and it soaked the flavor of the lemony vinaigrette up nicely and the pine nuts, feta, and basil made this pasta salad extra delicious.

Mediterranean Pasta Salad

Ingredients:

  • 3/4 cup Israeli couscous
  • 2 tbsp olive oil
  • Zest & juice of 1 small lemon
  • 1 large clove of garlic, minced
  • Dash of dried oregano
  • Pinch of crushed red pepper flakes
  • Sea sea salt and freshly cracked pepper, to taste
  • ½ cup chickpeas, drained and rinsed
  • ½ cup grape or cherry tomatoes, chopped
  • 10 kalamata olives, sliced
  • ½ medium zucchini, small dice
  • ½ small yellow squash, small dice
  • 2 tbsp pine nuts, toasted
  • 2 tbsp feta cheese
  • ¼ cup basil, chopped

Mediterranean Pasta Salad

How to Make Mediterranean Pasta Salad

Boil one cup of salted water in a small saucepan. Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any.  Set aside to cool.

Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste together in a large serving bowl; set aside.

Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil.

Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Salad, Side Dish, Sides
Cuisine: Greek, Mediterranean
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • ¾ cup Israeli couscous
  • 2 tbsp olive oil
  • Zest & juice of 1 small lemon
  • 1 large clove of garlic minced
  • Dash of dried oregano
  • Pinch of crushed red pepper flakes
  • Sea sea salt and freshly cracked pepper to taste
  • ½ cup chickpeas drained and rinsed
  • ½ cup grape or cherry tomatoes chopped
  • 10 kalamata olives sliced
  • ½ medium zucchini small dice
  • ½ small yellow squash small dice
  • 2 tbsp pine nuts toasted
  • 2 tbsp feta cheese
  • ¼ cup basil chopped

Instructions

  • Boil one cup of salted water in a small saucepan.
  • Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any. Set aside to cool.
  • Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl; set aside.
  • Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil.
  • Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.
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Recipe Rating




15 Comments

  1. Hi Pam. Looks so nice and refreshing! We are getting hot here now, so I can use all the salad ideas I can get. Thanks.
    XO Kris

  2. I spied this salad yesterday and couldn’t wait for you to post it. I thought the couscous was corn, though! I love the flavors in this salad, and will definitely be making this soon. Thanks, Pam!

  3. Hi Pam,
    Another great suggestion of yours.
    I have a pack of those giant couscous in my cupboard so, I might use it using like this!!
    Cheers,
    Lia.

  4. 5 stars
    Really delicious and perfect summer salad. Followed recipe except used one whole zucchini and no summer squash since that’s what I had in my garden.