Pasta salads are a longtime favourite of mine, and this light Mediterranean version brings together some of my favourite ingredients: cherry tomatoes, kalamata olives, asparagus and a mild mustard dressing. The mustard is added to the dressing so it lends a gentle, tangy depth without overwhelming the other flavours.
This salad is simple, flexible and budget-friendly. It’s a lighter take on a Mediterranean pasta salad, which makes it ideal for hot days. Because it’s not swimming in dressing, it also travels well and works great for packed lunches. I usually make a larger batch and enjoy the leftovers the next day. If you prefer, keep the dressing separate when packing and combine it just before eating, but it holds up nicely when mixed.
One of my favourites in this salad is the kalamata olives. They’re intensely flavorful; if you can, buy olives with the pits and pit them yourself. It’s a bit messier and the slices won’t look perfectly uniform, but the taste is worth it. I love making food look pretty, but sometimes you have to trade a little visual perfection for better flavour.
A quick note about the onions: slice them very thinly and toss them with the dressing while the pasta cooks. That brief marinating time softens and slightly pickles the onions, adding another layer of flavour to the salad.
Asparagus can be eaten raw when very fresh, but I like to give it a quick sauté with garlic to add warmth and a touch of caramelized flavour. Cook it gently over medium-low heat so it softens slightly while still keeping a pleasant bite.
That small extra step of sautéing the asparagus is worth it — it brings a lovely aroma and rounded flavour to the salad. If you make this recipe, I’d love to see your version and what extras you add.
Light Mediterranean Pasta Salad
The Greedy Vegan
Pin Recipe
Ingredients
- 175 g farfalle
- 150 g asparagus
- 2 teaspoon olive oil
- 2 cloves of garlic minced
- 150 g cherry tomatoes halved
- 50 g red onion finely sliced – about half an onion
- 1 tablespoon chopped parsley
For the dressing:
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon agave syrup or sweetener of your preference
- 1 clove of garlic minced
- 2 teaspoon mustard mild
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pinch of cayenne pepper
Instructions
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Slice the red onion as thinly as possible. In a bowl combine the dressing ingredients (olive oil, balsamic vinegar, agave syrup, minced garlic, mustard, salt, pepper and a pinch of cayenne) and toss the onion in the dressing. Set aside to allow the onion to mellow and pick up flavour.
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Cook the pasta according to package instructions. Drain well and set aside to cool slightly.
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Trim any dry ends from the asparagus, cut into bite-sized pieces and place in a pan with 2 teaspoons olive oil, the minced garlic and a pinch of pepper. Sauté over medium-low heat for a few minutes until the asparagus is tender but still has a slight bite.
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In a large bowl combine the cooked pasta, sautéed asparagus, halved cherry tomatoes, pitted and sliced kalamata olives (if using), and the dressed onions. Toss gently to combine.
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Serve immediately or chill until ready to eat. Scatter the chopped parsley over the salad just before serving.
Notes
Nutrition
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