Mediterranean Pasta Salad
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The following recipe and photography were provided by Christina Musgrave of Tasting with Tina.
You’ll feel like you’re on the coast of Italy with this Mediterranean Pasta Salad!
Packed with artichoke hearts, red bell peppers, cherry tomatoes and creamy avocado, this recipe offers a fresh take on the pasta salads you typically see at backyard barbecues. The lemon vinaigrette is tangy and full of flavor, perfectly complementing the crisp veggies and fresh basil.
Whether you’re making it ahead for lunches or bringing it to your next gathering, this dish is light, vibrant, and sure to be a hit.
Why You’ll Love this Recipe:
- The cavatappi pasta holds in the lemon vinaigrette dressing. Cavatappi noodles are commonly used in mac and cheese recipes because their grooves catch and hold pockets of melty cheese. In this recipe, they serve the same purpose—locking in the lemon vinaigrette so that each bite is full of bright, tangy flavor.
- It’s full of fresh veggies and light flavors. If you’re looking for a lighter pasta salad option that’s full of fresh veggies like avocados, tomatoes, red bell peppers and artichoke hearts, you have met your new favorite pasta salad! The veggies break up the carb-heavy pasta and add colorful, crisp textures, making this pasta light and refreshing.
- It’s a great dish to bring to gatherings. Pasta salads are a go-to for outdoor gatherings, and this Mediterranean-inspired version brings something new to the table. It skips the heavy dressing and dairy, so holds up well in the fridge and while travelling!
Mediterranean Pasta Salad
Cook time: 10min Prep time: 10min Total time: 20min
Servings: 8
Ingredients
- 1 lb. Heinen’s artisan organic cavatappi pasta
- 2 tomatoes, diced
- 1 red pepper, sliced
- 2 ripe avocados, diced
- 1 container Heinen’s marinated quartered artichoke hearts, drained
- 1 cup Heinen's shaved parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 tsp. Italian seasoning
- 1 Tbsp. lemon juice
- 1/2 tsp. white balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Fresh basil, for serving
Instructions
- Cook the pasta according to the package directions. Drain and rinse with cold water. Set aside.
- Combine the extra virgin olive oil, Italian seasoning, lemon juice, white balsamic vinegar, salt and black pepper in a small bowl. Whisk well.
- Combine the cooked pasta, tomatoes, red pepper, avocado, artichoke, parmesan cheese and dressing. Toss well until the pasta is evenly coated.
- Top with fresh basil and serve.
