This refreshing Greek Pasta Salad with Herb Vinaigrette recipe is packed with healthy ingredients like white beans, arugula, and fresh veggies. The perfect Mediterranean vegetarian meal or side!
Ingredients for 4-6 servings
For the Herb Vinaigrette:
⅓ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 large clove garlic, minced
1 teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon chopped fresh mint (or 1 teaspoon dried)
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 tablespoon chopped fresh parsley
For the Pasta Salad:
8 oz. pasta, preferably whole wheat (I used trottole)
1 can white kidney (cannellini) beans, drained and rinsed
8 oz. fresh tomatoes, chopped into rougly ½ inch pieces
1 cucumber, seeds removed, quartered and sliced into ½ inch thick pieces
½ cup diced red onion
2 cups packed baby arugula
¼ cup kalamata olives, roughly chopped
4 oz. feta cheese, chopped or crumbled
salt and pepper
Read the Instructions here