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Mediterranean Pasta Salad

Mediterranean Pasta Salad

I wanted a healthy pasta salad to serve with the Chicken Gyros with Tzatziki Sauce I was making for dinner. I found this recipe at Cookie and Kate that looked perfect and it used what I already had on hand which was very convenient. I love the texture of Israeli couscous and it soaked the flavor of the lemony vinaigrette up nicely. I also really enjoyed the subtle flavor and crisp texture of the raw vegetables. The pine nuts, feta, and basil made this pasta salad extra delicious. My husband and I loved it but my kids said it had too many veggies in it. You can’t win them all I guess.

Mediterranean Pasta Salad

How to Make Mediterranean Pasta Salad

Boil one cup of salted water. 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

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. 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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13 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.