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–+ servings
A vibrant kale pasta salad in a white bowl, featuring whole wheat rotini, penne, kale, broccoli, carrots, red peppers, yellow peppers, corn, purple cabbage and parsley on a marble background.

Mediterranean Pasta Salad

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Servings: 8 cups
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Delicious, colorful, nutrient packed Mediterranean Diet Kale Pasta Salad with whole grains and veggies—perfect for potlucks, summer dinner parties and meal prep.

Ingredients

  • 4 oz whole wheat penne about 2 ¼ cups
  • 4 oz whole wheat rotini about 2 ¼ cups
  • 1 cup kale finely chopped
  • 1 cup broccoli chopped into small pieces
  • 1 cup red cabbage shredded
  • ¼ cup onion finely chopped
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 cup shredded carrots
  • ½ cup corn kernels from frozen or fresh

For the dressing:

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons oregano
  • 2 garlic cloves minced (about 1 teaspoon)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • 1 teaspoon honey
  • 2 tablespoons fresh parsley finely chopped

Instructions

Prepare the pasta

  • Cook the pasta according to the package instructions. Once cooked, drain the pasta but do not rinse.

Make the dressing

  • While the pasta is cooking, prepare the dressing. Combine all dressing ingredients in a bowl or container, then mix thoroughly. (I prefer to use a mason jar and shake it vigorously for a smooth blend.)

Dress the pasta

  • Return the drained pasta to the pan or a mixing bowl. Pour half of the dressing over the pasta and stir well to coat. Refrigerate to marinate while you prepare the vegetables.

Prepare the vegetables

  • Wash and chop the vegetables into small, bite-sized pieces. For convenience, you can purchase pre-shredded carrots and other prepared veggies.

Combine the salad

  • Once the veggies are prepared, mix them into the pasta. Stir well to combine.

Marinate

  • For best results, let the salad rest in the fridge overnight to allow the flavors to develop. If you’re short on time, a couple of hours will also work.

Serve

  • Just before serving, add the remaining dressing and stir to combine.

Enjoy!

    Nutrition

    Serving: 1cup | Calories: 230kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 194mg | Fiber: 4g
    Author: Anna Schraff
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