This dreamy pasta salad is Mediterranean inspired (as is most of what I eat if you can’t tell). It’s loaded with olives, feta, sun-dried tomato pesto, the works! When in doubt for what to cook, I always turn to pasta salads. They make large portions, are packed with veggies, and are incredibly easy to throw together!

Ingredients:

  • 2 cups pasta of choice, cooked and cooled
  • 2 handfuls spinach, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 green onion, chopped
  • 1/2 cucumber, chopped
  • 7-8 mixed baby peppers, sliced
  • 20 green olives, sliced
  • 1/2 lemon, juiced
  • 2 tbsp hemp seeds
  • 2 tbsp pumpkin seeds
  • 1 jar sun-dried tomato pesto
  • Salt and pepper, to taste

Notes:

  • For added protein, add in grilled chicken, salmon, or chickpeas.
  • This salad can be stored in an airtight container in the fridge for up to 3 days.

Instructions:

Cook the Pasta:
Prepare your pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool. Set aside.

Prep the Vegetables:
Thinly slice the spinach, red onion, and baby peppers. Chop the green onion and slice the cucumber and green olives.

Mix the Salad:
In a large mixing bowl, combine the cooked pasta, spinach, red onion, green onion, cucumber, baby peppers, and olives.

Add the Dressing:
Add the jar of sun-dried tomato pesto to the bowl. Squeeze in the juice of 1/2 lemon and season with salt and pepper to taste. Mix until the pesto coats all the ingredients evenly.

Finish with Seeds:
Sprinkle the hemp seeds and pumpkin seeds over the salad for added texture and nutrition.

Serve:
Serve immediately or chill in the refrigerator for 1-2 hours for a refreshing cold pasta salad. Perfect for a quick lunch, meal prep, or as a side dish at gatherings!

Watch my Instagram video below