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

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

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Salad, Side Dish, Sides

Cuisine: Greek, Mediterranean

Servings:

Author: Pam - For the Love of Cooking

Equipment

Small Saucepan

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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15 Comments

What a delicious pasta salad this is! I love the amount of vegetables that’s in this, I would even serve it for our main dinner.

Saludable y completa ensalada colorida y exquisita,saludos.

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

I love veggies. The more the better! 🙂 This sounds divine Pam.

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!