Mediterranean Farfalle Pasta Salad
Recipe for mediterranean farfalle pasta salad – a light and flavorful dish that’s delicious served hot or cold! Filled with veggies and a lemon mustard dressing.
Summertime = pasta salad time! And it’s totally already quite hot by where I live.
Cue all my complaining about the heat.
But. Warm weather also equals fun potlucks and barbecues and this farfalle pasta salad should absolutely be on your list of ideas for dishes to bring to such occasions.
But here’s the thing about this dish. It’s super versatile. I originally made it just as a lighter pasta for dinner – i.e. served while still piping hot! Yum.
But then, then I ate the leftovers cold the next day because I was feeling lazy and didn’t want to take the time to heat them back up (yes, I know how ridiculous this makes me sound considering it would take about 2 minutes to stick it in the microwave).
But anyway, I realized it’s just as awesome that way too. Very picnic-style, if you will.
Ingredients In This Farfalle Pasta Salad
So now that we have that covered, let’s chat about what’s actually in the pasta.
I go with whole wheat farfalle here because it’s my absolute favorite, but really you can use any shape that you want. Ziti, shells, I think they would all be fun too!
And then there’s the “stuff” that goes along with the pasta. And I packed it with lots of goodies.
We have a ton of veggies, like red onion, zucchini, mushrooms and fresh spinach.
There’s some sundried tomatoes for a bit of that sort of tangy chewiness.
We have chickpeas for some protein, walnuts for some crunch, fresh herbs for, well, freshness! (You can also add in some crumbled feta if you like, but it’s still delicious without it!)
To tie it all together, we’ll toss it in a lemon mustard dressing, which adds so much flavor and gives it a bit of moisture. And also reinforces that mediterranean flair.
And paired with some wine? I think we have some excellent picnic food on our hands! Or weeknight dinner. Take your pick!
Additional Pasta Salad Recipes You Might Enjoy!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the pasta:
- 12 ounces whole wheat farfalle pasta
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 (8 ounce) package baby bella mushrooms, sliced
- ¼ teaspoon salt
- 3 cups lightly packed baby spinach leaves, roughly chopped
- ¼ cup chopped sundried tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- ½ cup raw walnuts, chopped
- ½ cup crumbled feta (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup lightly packed fresh basil leaves, chopped
For the dressing:
- ¼ cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- ¼ teaspoon salt
- pinch of pepper
To make the pasta:
- Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain and set aside.
- Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for about 30 seconds, until fragrant. Add in the zucchini and mushrooms and cook for about 5 to 7 minutes, until tender and the mushrooms have released their juices. Add in the salt and spinach. Cook just until the spinach is wilted. Remove from the heat.
- Transfer the mixture to a large bowl. Add in the cooked pasta, sundried tomatoes, chickpeas, walnuts, feta (if using), parsley and basil. Toss until well combined and set aside.
To make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, dijon, maple syrup, salt and pepper vigorously until combined.
- Pour into the bowl with the pasta and toss until well combined. Serve the pasta right away while still hot or transfer to the refrigerator to chill (your preference!).
To keep this salad vegan, leave out the feta cheese.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 322 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 8mg Sodium: 472mg Carbohydrates: 32g Fiber: 6g Sugar: 6g Protein: 11g