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Servings:

Mediterranean Pasta Salad

Go ahead and skip the mayo with this Mediterranean Pasta Salad that's bright and briny with a wonderful array of ingredients. The zesty dressing made with Dijon and fresh herbs is a burst of flavor that takes this salad to the next level. This pasta salad is great for picnics, potlucks, backyard BBQ parties, and your July long weekend.

Total Time

35min

5.0

1 Rating

Author: Compelled to Cook

Servings:

Ingredients

•

7 oz

Gemelli Pasta

or Fusilli Pasta

•

1/2 cup

Pancetta

•

3 Tbsp

Olive Oil

•

2 Tbsp

Red Wine Vinegar

•

1 Tbsp

Chopped Fresh Basil

or 1/3 tsp of Dried Basil

•

1 Tbsp

Chopped Fresh Oregano

or 1/3 tsp of Dried Oregano

•

2 tsp

Dijon Mustard

•

2 tsp

Chopped Fresh Parsley

•

1 clove

Garlic , minced

•

as needed

Crushed Red Pepper Flakes

•

as needed

Ground Black Pepper

•

as needed

Salt

•

2 cups

Fresh Baby Spinach , lightly packed, roughly chopped

•

1 cup

Cherry Tomatoes , halved

•

1/2 cup

Sliced Black Olives

•

1/3 cup

Thinly Sliced Roughly Chopped Red Onions

•

1/3 cup

Freshly Grated Parmesan Cheese

Cooking Instructions

Cook Gemelli Pasta (7 oz) according to package directions. Drain and rinse under cold water until pasta is cool. Drain well and set aside.

Meanwhile, in a small skillet cook Pancetta (1/2 cup) over medium heat until crispy and the fat has been rendered, about 5-7 minutes. Drain well on a paper towel-lined plate.

Whisk together Olive Oil (3 Tbsp) , Red Wine Vinegar (2 Tbsp) , Fresh Basil (1 Tbsp) , Fresh Oregano (1 Tbsp) , Dijon Mustard (2 tsp) , Fresh Parsley (2 tsp) , Crushed Red Pepper Flakes (as needed) , Garlic (1 clove) , Salt (as needed) , and Ground Black Pepper (as needed) .

Toss together pasta, pancetta, Fresh Baby Spinach (2 cups) , Cherry Tomatoes (1 cup) , Black Olives (1/2 cup) , Red Onions (1/3 cup) , Parmesan Cheese (1/3 cup) , and dressing until combined. Adjust seasoning and serve.

Author's Notes

Fresh herbs are lovely in this recipe, but if you need to use dry herbs use 1/3 of the amount stated for fresh herbs.

This salad is best served the day it is made. Leftovers will keep for 2 days covered in the refrigerator.

Nutrition Per Serving

CALORIES

235

FAT

15.8 g

PROTEIN

8.2 g

CARBS

16.6 g