Easy Mediterranean Pasta Salad
1 days ago
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Summer is the season of salads. This Easy Mediterranean Pasta Salad makes for the perfect dish to pass at any gathering or can be a quick and easy side for a weeknight meal. What I love about pasta salad is that you can customize it by season or by preference. This recipe specifically is packed with ingredients that really bring out that Mediterranean flavor and is inspired by my Italian background.
Prepping the Ingredients
Start by chopping one large orange bell pepper using the 7-5/8" Petite Chef, removing the seeds and ribs.
Using the Santoku-Style 3" Paring Knife, thinly slice six radishes.
Chop your sun-dried tomatoes, not in oil, with the 4" Vegetable Knife, enough to equal one-half cup.
Chop up the shallot, Castelvetrano pitted olives and fresh oregano, and mince the garlic. Then using the same 7-5/8" Petite Chef, chop enough basil to measure one tablespoon. Fresh herbs are key.
Making the Salad
In a large pot over high heat, bring 12 cups of water to a boil. Add your salt and whole-wheat pasta to the boiling water and cook until al dente. We used whole-grain penne, as it is a healthier option but you can use whichever you prefer or have in your pantry. Reserve a cup of pasta water, drain pasta and let cool slightly.
In a large mixing bowl, toss the chickpeas, bell pepper, radishes, shallots, goat cheese, olives, capers, tomatoes, basil, oregano and herbes de Provence until well combined. If you don’t like goat cheese, use feta. Again, this recipe can be customized to your preferred taste. Then fold in your pasta.
In a small bowl, use the Mix-Stir to whisk together garlic, tahini, lemon juice, sriracha and smoked paprika. If the dressing is thick, add some of the reserved pasta water, stirring until you have a dressing consistency. Pour the dressing over the pasta salad and toss until coated. Season with additional salt, if needed. The pasta might look overpowering but with the other ingredients, it will have more than enough flavor.
This Easy Mediterranean Pasta Salad is a versatile recipe that will easily become your favorite summer go-to side dish. I encourage you to go out of your comfort zone and give it a try.
Ingredients
- 12 cups water
- 1 tablespoon kosher salt
- 8 ounces whole-wheat pasta, penne or bowtie
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large orange bell pepper, seeds and ribs removed, chopped
- 6 radishes, thinly sliced
- 1 shallot, chopped
- 3/4 cup crumbled goat cheese
- 1/2 cup chopped Castelvetrano pitted olives
- 1 tablespoon capers
- 1/2 cup chopped sun-dried tomatoes, not in oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon herbes de Provence
- 2 garlic cloves, minced
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 1 tablespoon sriracha
- Pinch of smoked paprika
- Salt, to taste
Directions
- In a large pot over high heat, boil approximately 12 cups of water. Add salt to the water, followed by the pasta. Cook pasta until al dente, according to the package directions. Reserve a cup of pasta water, drain pasta and let cool slightly.
- In a large mixing bowl, toss chickpeas, bell pepper, radishes, shallots, goat cheese, olives, capers, tomatoes, basil, oregano and herbes de Provence until combined. Fold in pasta.
- In a small bowl, whisk garlic, tahini, lemon juice, sriracha and smoked paprika. If the dressing is thick, add some of the reserved pasta water, stirring until you have a dressing consistency. Pour the dressing over the pasta salad and toss until coated. Season with additional salt, if needed.
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