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Overhead view of a white bowl with one serving of Mediterranean pasta salad showing spinach and walnuts.
5 from 10 votes

Mediterranean Pasta Salad

Mediterranean Pasta Salad is all prettied up with a little extra veggies and spices.
Course Lunch
Cuisine Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 460kcal
Author Ginny McMeans


  • 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
  • ¼ cup lemon juice
  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons vegan parmesan cheese
  • 1 ½ teaspoon salt
  • ¼ teaspoon black pepper


  • 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.


One serving is about 1 ½ cups.


Serving: 1Serving | Calories: 460kcal | Carbohydrates: 48g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Sodium: 451mg | Potassium: 456mg | Fiber: 3g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 10.3mg | Calcium: 38mg | Iron: 2mg