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Mediterranean Pasta Salad

Teresa Ambra
Mediterranean Pasta Salad will knock your socks off! This amazing Pasta Salad has all the flavors of the Mediterranean with a lovely, homemade Basil Vinaigrette that brings it all together. Great for potlucks and holiday picnics.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Mediterranean
Servings 16
Calories 362 kcal

Equipment

  • 1 large salad bowl
  • 1 large stock pot with lid to boil pasta
  • 1 sharp knife to cut vegetables
  • 1 small mixing bowl
  • 1 whisk
  • 1 colander
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

PASTA SALAD:

  • 16 oz. tri-color rotini cooked al dente
  • 1 cucumber grooved, sliced and quartered
  • 1 pint grape tomatoes halved
  • 1 cup matchsticks carrots
  • 15 oz. can garbanzo beans rinsed and drained
  • 1 cup black olives sliced, or Kalamata olives
  • 1/2 orange bell pepper diced
  • 1/2 green bell pepper diced
  • 1/3 cup red onion diced
  • 1/2 cup mild banana pepper rings or sliced pepperoncinis
  • 1 cup miniature pepperoni slices
  • 1 cup Romano cheese shredded
  • 2 tsp. fresh basil minced

BASIL VINAIGRETTE:

  • 1 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 tbsp. honey
  • 3/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 1 tbsp. fresh basil chopped (plus more for garnish)

Instructions
 

PASTA SALAD:

  • Bring water to a boil in a large stock pot.
  • Add rotini and cook until al dente (a few minutes before done).
  • Drain in colander.
  • Rinse in cold water for about a minute to stop enzymatic process so noodles stop cooking.
  • Place cooled noodles in the bottom of a very large mixing bowl or salad bowl.
  • Wash cucumber.
  • With a fork, groove lines into the cucumber from top to bottom around the whole cucumber.
  • Slice and quarter.
  • Add to mixing bowl.
  • Add tomatoes, carrots, garbanzo beans, black olives, bell peppers, red onion, pepper rings, pepperoni, romano cheese and fresh basil.
  • Mix Basil Vinaigrette and pour over top of salad ingredients.
  • Stir really well to combine.
  • Refrigerate several hours before serving.
  • Garnish with additional Romano cheese and basil before serving, or as desired.

BASIL VINAIGRETTE:

  • Combine ingredients in a small bowl with a whisk.
  • Pour over top of pasta salad.
  • Refrigerate.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 362kcalCarbohydrates: 34gProtein: 10gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 13mgSodium: 426mgPotassium: 324mgFiber: 4gSugar: 6gVitamin A: 1898IUVitamin C: 15mgCalcium: 105mgIron: 2mg
Keyword cheese, noodles, olives, pasta, pasta salad, pepperocini, pepperoni, salad, salad dressing, side dish, tomatoes
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