Can you tell I love all things Mediterranean-inspired!? This pasta salad is packed with fresh veggies, feta, pesto, and protein-rich pasta – the works!

Ingredients:

  • 250g pasta of choice (green pea pasta for extra protein recommended)
  • 1/4 cucumber, diced
  • 70g green pitted olives, drained
  • 2-3 green onions, chopped
  • 140g artichokes (from a jar), drained
  • 10 sun-dried tomatoes (in oil), finely chopped
  • 3 cups spinach, loosely chopped
  • 100g feta cheese, crumbled
  • 1 avocado, diced
  • Juice of 1 lemon
  • 2 tbsp pumpkin seeds
  • 140g jar of pesto
  • Pepper, to taste

Instructions:

Cook the Pasta:
Bring a pot of water to a boil, generously salt the water, and cook the pasta according to package instructions. Once cooked, drain and briefly run under cold water to cool.

Prepare the Ingredients:
While the pasta cooks, chop the green onions, cucumber, sun-dried tomatoes, avocado, and spinach. Drain the artichokes and green olives, saving the oil or brine for other recipes if desired.

Assemble the Salad:
In a large mixing bowl, add the cooled pasta along with all the chopped ingredients: cucumber, green onions, spinach, sun-dried tomatoes, and avocado.

Add Remaining Ingredients:
Add the feta cheese, pumpkin seeds, artichokes, green olives, pesto, lemon juice, and cracked pepper to the bowl.

Mix and Serve:
Thoroughly mix the salad until everything is well combined. Serve immediately or store in the fridge for meal prep. This recipe serves 4-5 and keeps well for 3-4 days.

Watch the video below!