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Loaded with so much flavour and perfect for any occasion, everyone goes crazy over this pasta salad! My Grilled Lemon Herb Mediterranean CHICKEN Salad has been a HIT with readers around the world, but many have been asking how to turn it into a vegetarian pasta salad version.
Being a cold pasta salad makes it perfect for summer. It can be made up to a day in advance, leaving the avocado and tomato until ready to serve to keep them as fresh as possible. You can leave out some of the ingredients if you wish, or make it completely your own and add whatever you like!
Using the same dressing as the Mediterranean Chicken Salad to keep all of your favourite flavours packed into this salad, you guys are guaranteed to love this version just as much! Perfect for parties, gatherings, pot lucks, or just for a family dinner.
The options are endless with this salad. You can add in marinated artichokes, fire roasted peppers, goats cheese instead of feta, arugula or spinachinstead oforwiththe lettuce, etc!
Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.
This lemon and herbs pasta salad has so much fresh flavor! It is packed full of tasty Mediterranean ingredients like olives, sweet bell peppers, cucumbers and cherry tomatoes. The vibrant, lemony herb dressing makes the flavors pop and makes this pasta salad taste better with age. It is a perfect recipe for meal prep because it tastes delicious and fresh for 3-4 days after mixing. I love this one on a bed of greens for a light lunch or as a side for a picnic or bbq. This recipe is well balanced with a healthy dose of plant-based protein from chickpeas that makes it appropriate as a light yet filling meal.
The ingredients for this vegan pasta salad are fresh and vibrant. This is the perfect recipe for summer because it uses garden fresh vegetables like cucumbers, cherry tomatoes and copious herbs. It is also a great recipe for Spring because the bright and fresh lemony dressing gives the dish a green hue that is perfect for the season. I even like this one in Winter, when I am yearning for some sunshine and freshness in my life. The ingredients are basic enough that they are found year round at the market. Any fresh herbs will do including cilantro, basil and oregano. I like the combo of fresh parsley, zippy mint and pungent dill but all herbs have their merits.
Making pasta salads is my favorite! Pasta salads are cheap, easy to make, last for days and are popular even with picky eaters. There are a few sure-fired tricks I have for making the best pasta salads. Follow these and you will be cooking like a pro!
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