Mediterranean Pasta Salad Recipe

4.34 from 6 votes

In just 30 minutes, make this Mediterranean Pasta Salad with tofu shirataki noodles and fresh veggies—a healthier twist on a classic!

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 336kcal

Author: Linda

Ingredients

For the Dressing

3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon sugar
1/4 teaspoon dried lemon peel
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

For the Pasta Salad

2 packages House Foods Tofu Shirataki Noodles angel hair shape
1 zucchini
1 cup halved grape tomatoes
1 cup chopped baby spinach leaves
3/4 cup quartered marinated artichoke hearts
3/4 cup crumbled Feta cheese
1/3 cup sliced red onion
2 tablespoons pine nuts

Instructions

In the bottom of a large serving bowl, make the dressing by whisking together the olive oil, red wine vinegar, salt, oregano, sugar, dried lemon peel, garlic powder, and freshly ground black pepper.
Place the tofu shirataki noodles into a strainer and rinse thoroughly. Transfer the noodles to a saucepan and cover with cold water. Bring the water to a boil; boil for 2-3 minutes, then drain the noodles and rinse with cold water. Use a paper towel to squeeze the noodles and absorb as much liquid as you can. Add the noodles to the serving bowl and toss well. Use kitchen shears to snip the noodles into manageable lengths.
Set a grill pan over medium heat. Cut the zucchini lengthwise into quarters and rub the cut sides with olive oil. Sprinkle with salt, then transfer to the preheated grill pan. Grill for 2-3 minutes per side. Transfer to a cutting board and dice into bite-sized pieces. Place the diced zucchini into the serving bowl with the noodles.
Add the tomatoes, spinach, artichoke hearts, feta cheese, and red onion to the bowl and toss well. Cover and refrigerate for 30 minutes, or until ready to serve.
When you are ready to serve, place the pine nuts in a small pan set over medium-low heat. Toast the pine nuts, shaking frequently, until glossy and golden (about 2-3 minutes). Sprinkle the pine nuts over the top of the salad. Serve chilled or at room temperature.

Notes

If you are having a hard time getting the noodles to spread out evenly among the salad ingredients, snip them down into smaller sizes until evenly distributed.

To store Mediterranean Pasta Salad, keep it in an airtight container in the fridge, where it will stay fresh for up to 3 days. I don’t recommend freezing it, as the noodles and veggies can lose their texture.

Nutrition