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Healthy Mediterranean Pasta Salad

This Healthy Mediterranean Pasta Salad is filled with veggies, beans and is high in Omega-3s thanks to a flax oil dressing that pulls it all together. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Servings: 2 servings
Author: The Kitchen Prep


  • 2 cups fusilli pasta {I used gluten free brown rice pasta}
  • 1 tablespoon olive oil
  • 10 grape tomatoes
  • 1 cup diced zucchini
  • cup chopped jarred roasted red pepper or fresh red bell pepper
  • 1 can chickpeas drained
  • 1 clove garlic minced or grated
  • 1 cup fresh spinach chopped
  • cup crumbled feta cheese

For Dressing

  • ¼ cup Barlean's Flax Oil
  • Juice from ½ a lemon {or about 1 ½ tablespoons white wine vinegar}
  • ½ teaspoon dried dill weed
  • ¼ teaspoon dried mint
  • ¼ teaspoon dried oregano
  • Pinch of salt


  • Bring a pot of salted water to a boil and add fusilli or desired pasta. Cook pasta according to package directions.
  • While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add tomatoes and zucchini and saute, stirring every couple of minutes until zucchini is softened and tomatoes are blistering.
  • Mix in chopped red pepper and chickpeas and cook for another 2-3 minutes. Reduce heat to medium and add garlic. Cook for about a minute.
  • Stir in spinach and cook for a minute or two until just beginning to wilt, then remove pan from heat.
  • When pasta is ready, drain completely and add to the vegetable mixture. Fold together gently until fully combined. Let it cool for about 15-20 minutes.
  • Make Dressing: Whisk together flax oil, lemon juice, herbs and salt until opaque and emulsified.
  • Pour dressing over the cooled pasta mixture and add crumbled feta cheese; toss gently to coat.
  • This can be eaten immediately, or refrigerated and served cold as pasta salad.