Mediterranean Pasta Salad is all prettied up with a fun twist to a classic Bowtie Pasta Salad. There are extra veggies, spices and crunchy walnuts. A real crowd pleaser and all in under 30 minutes.
This is an irresistible cold pasta recipe inspired by classic Italian ingredients. Well, let’s add some extra delicious ingredients and make it super healthy while playing with textures.
You are going to love it!
Table of Contents
A Healthy Easy Pasta Dish
I like having a few cold pasta recipes that I can rely on that are healthy and also easy to make. Well, this is one of those salads and this recipe is perfect for picnics, lunches, or outdoor barbecues
It goes without saying that a bowtie pasta salad would work great for all of those occasions but sometimes you want to offer a big spread on a buffet or dinner table.
That’s when it’s really nice to have a couple of kinds of salads, like one leafy green salad and one with pasta–something for everyone.
I also love to make a great big batch because this pasta salad is wonderful as leftovers. It’s hard to believe but it tastes just as good, if not better, the next day.
I know because I’ve been eating this Mediterranean style pasta salad for a couple of days now. I’m so glad!
It takes only 30 minutes to pull together. So I always make a big batch, then place it in the fridge and let the dressing do the rest. It is just a perfect make-ahead dish.
Yes, for company too and holidays!
The Dressing
The dressing ingredients blend perfectly, and it is so simple to make. The flavors are built on a homemade vinaigrette that gets better each extra day you let it meld– if it lasts that long. It is just about tossing in a few key ingredients:
Lemon juice
Balsamic vinegar
Extra virgin olive oil
Salt and pepper
Vegan Parmesan cheese
The balsamic vinegar really makes it special. I use my homemade vegan parmesan cheese too because it has extra good seasonings that really pushes flavors over the top.
It’s going to taste like your favorite Italian dressing, but believe it or not, better. It’s made fresh and you probably already have most of these ingredients in your pantry and fridge.
The dressing ingredients meld perfectly and blend the salad all together. And while the salad further marinates in the fridge, the noodles become more tender and soak up the rich Italian flavors of this dressing.
Quick Pro Tip
- Don’t overcook the pasta. You want the noodles to be slightly firm (al dente) when cooked. They will become more tender in the fridge.
I had to add some fresh baby spinach, and not just to add some extra greens. They are soft, tender, and add another texture to the salad.
Last but not least, the chopped walnuts. Don’t forget the nuts! They are the finisher. The smooth and tender texture of the pasta salad just goes well with their earthy flavors and delicious crunchiness.
This Mediterranean Pasta Salad will fit in your menu perfectly whether it is for making ahead quick lunch meals or entertaining. It will keep about 4 to 5 days in the refrigerator so you can truly plan ahead.
It’s filled with tons of flavor that everyone is going to love!!!
Mediterranean Pasta Salad
Ingredients
- 16 ounces bowtie pasta, some of the boxes are 12 ounces now but that works fine too with all the same measurements
- 1 pound mushrooms
- 2 cups baby spinach
- 1 cup walnuts
- 1/4 cup lemon juice
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons vegan parmesan cheese
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bowtie pasta according to your package directions. Drain when done and set aside to cool.
- Clean your mushrooms by wiping them clean with a damp cloth. You should not clean mushrooms by soaking them in water because mushrooms soak up liquid like a sponge. You don’t want watery mushrooms.
- If any of the mushrooms are large you can cut them in half or in quarters or slices. Or mix it up.
- In a small bowl mix the lemon juice, balsamic vinegar, extra virgin olive oil, vegan parmesan cheese (recipe), salt and pepper. Set aside.
- In a large bowl add the cooked and cooled pasta, mushrooms, baby spinach, walnuts, and dressing. Toss gently to incorporate the dressing throughout.
- Cover and put in the fridge so that it can meld. Anywhere from a couple of hours to 4 days.
- Ready to serve and it is great at room temperature too.
Beth @ The First Year
I love the combo of lemon and parsley together! And bowties – they are so cute! I want to find some gluten free ones!
Andi @ The Weary Chef
This looks delicious, Ginny. I’m always on board with a recipe that includes spinach and mushroom, and I love pasta salad!
Nicole @ Or Whatever You Do
Oh.my.goodness!!!! I love mushrooms, and I love pasta, so this is like a match made in heaven for me. That looks delicious!
Meg @ The Housewife in Training Files
Honestly, I am not a fan of cold pasta salad but this might change my mind! Or I bet it would taste wonderful warm as well! I would have never thought to add walnuts to pasta but it is totally intriguing me!
Stephanie @ Back for Seconds
It certainly does look company worthy! Yum!
The Food Hunter
My kind of recipe for sure
Brenda@Sugar-Free Mom
Love it Ginny!
Kirsten / ComfortablyDomestic
The lemon and parsley in the dressing sound so bright and fresh. Pasta salad is always better the next day.
Paula+-+bell'alimento
Oh Farfalle and mushrooms how I love you! I’ve got my fork ready to go!
Heather | girlichef
This is definitely company-worthy. I love the festiveness (word?) of it!
Erin @ Texanerin Baking
I love how simple this is! And I agree. More variety is always better!
Sarah Walker Caron (Sarah's Cucina Bella)
This looks delightful! Those mushrooms … mmm.
Kim (Feed Me, Seymour)
I absolutely adore pasta salad, especially for holiday parties. This will most certainly be making an appearance around Christmas at our house!
Cookin Canuck
Company-worthy, for sure! I always find myself gravitating towards the pasta salads.
Ashley @ Wishes and Dishes
I LOVE pasta salads. This one is great cuz it seems like it would go with just about any meal!
Melanie
That looks like a wonderful pasta salad. Always a crowd pleaser!
Nutmeg Nanny
Yum! This is one hearty meal. I have already shared it with my brother 🙂
Nikki @ NikSnacks
Mmm! I’d definitely invite company over after making this beautiful pasta salad. Thank you for sharing!
Jagruti
Really love your pasta salad recipe, nice pics to go with it.
karyn
This would make a great work lunch. I can see my hubbie wolfing this down. Definitely make a healthy change from a greasy sandwich. P. S.. I love your photos
Ginny McMeans
I love to hear about husbands wolfing down our chow! Thanks for your kind words too Karyn!
Brandi Crawford
This looks perfect for summer parties. Your photos are amazing!
Lisa Bryan
That is a beautiful salad and love all the flecks of herbs!
Cynthia | What A Girl Eats
Looks great Ginny! I love the mushroom and walnut combination!
Ginny McMeans
Wow Brandi! Thanks so much. You made me feel great 🙂 Summer parties for sure 😀
Ginny McMeans
I really love how much herbs enhance the taste in recipes! Thanks so much Lisa.
Ginny McMeans
Thank you Cynthia! They turned out really well together and with that dressing. Yummm 😀
Sunil Dogra
Can’t wait to make this! Your cooking is great. Thanks for the recipe!
Dawn Newlin
I thought about marinating cubed tofu with additional dressing ingedients seperately and then proceed to make the salad as stated. What are your thoughts? An easy recipe and everything is on hand for me. Can’t beat that!!! Thank you for a response.
Ginny McMeans
Thank you Dawn and Yes, I think that would be good Dawn. I’d make pretty small cubes to really soak up the flavors.
Lisa
I used to buy this from the grocery deli 10 years ago, then they stopped making it. I have searched high and low for this recipe. It is just as good as I remember it! Super easy to make. The recipe is right on. I used 1 big bunch of spinach because my husband loves spinach (it may have been more than 2 cups) other than that stuck to the recipe. We had some for lunch and then for evening – my husband was trying to put it in the fridge before I got some at dinnertime- how silly of him! Thank you! thank you! for sharing the recipe!
Ginny McMeans
That is wonderful Lisa! I am so happy you found this recipe and thanks for your great feedback.
Karen Webster
The Forth of July weekend one of my 10 houseguests is a cancer survivor and MD. She is a very healthy vegetarian. So hearty sides with packed with good stuff is a huge priority to serve as sides that will be enjoyed by the carnivores! This salad was a huge success. I couldn’t find whole wheat bow tie pasta quickly on the fly so used a homemade infused with mushrooms from my local farmer’s market. We loved the flavor, the texture and making four hours ahead will be perfect! I totally did not think about taking a picture. Will try and remember next time!