Mediterranean Pasta Salad

Mediterranean Pasta Salad Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


½-lb fusilli pasta

1 Tbsp Greek seasoning or herb blend

¼ cup aquafaba (liquid from a can of chickpeas)

¼ cup red wine vinegar

½ tsp Dijon mustard

1 15-oz can chickpeas, drained and rinsed (save the liquid for the dressing)

½ cup sun-dried tomatoes

1 cup kalamata olives, sliced in half

½ cup finely chopped shallot (about 1 medium)

3 cups mixed greens

½ cup chopped basil

salt, to taste

freshly ground black pepper, to taste

2-oz vegan feta crumbles (optional)


1Bring a pot of water to boil. Add the pasta and cook according to the package directions.

2Meanwhile, combine the Greek seasoning or herb blend and 1 tablespoon of water in a small bowl. Let sit for 3 minutes. Add the aquafaba, red wine vinegar and Dijon mustard. Whisk well.

3When the pasta is cooked, drain and toss with the dressing.

4Add the chickpeas, sun-dried tomatoes, olives and shallot, and stir well to combine. Fold in the spinach and basil. Season with salt and pepper. Sprinkle with the vegan feta, if using, and toss to combine.

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