Mediterranean Summer Pasta Salad

Mediterranean Summer Pasta Salad

Sometimes you’re looking for the perfect salad to bring to a summer barbecue or potluck, or an easy lunch for family and friends at home. Here you go.

Mediterranean Summer Pasta Salad 2

Full of fresh basil and Roma tomatoes, plus hearty whole grain pasta, chickpeas, and a sprinkle of olives, this salad has it all.

It’s light and summery, yet very flavorful and satisfying.

And the dressing? I saved the best for last!

Doesn’t it seem like most pasta salads are drowning in oil or gobs of mayonnaise? Not this one. It’s creamy and delicious, with no added oils. I hope you love this as much as we do! : )


  • Servings: 4 as a main dish (or 8 as a side dish)
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4 cups cooked whole wheat pasta
2 Roma tomatoes, chopped
2/3 cup canned chickpeas, rinsed and drained
1/2 large green bell pepper, diced
1/2 cup English cucumber, diced
1/2 cup fresh basil leaves, minced
10 fresh olives (pits removed), minced
1/3 cup balsamic vinegar
1/3 cup fat-free hummus
salt and black pepper


In a large bowl, combine the pasta, tomatoes, chickpeas, bell pepper, and cucumber. Add basil and olives over the top.

In a separate bowl, whisk together the balsamic vinegar and the hummus. Season with salt and pepper to taste. Pour dressing over salad ingredients. Toss together and serve.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

2 thoughts on “Mediterranean Summer Pasta Salad

  1. sina

    This sounds delicious, Vicki! 🙂 It’s really hot in Germany right now (I heard that it’s the hottest July since the weather record began), so I’m constantly looking for salads and cold meals, so I don’t have to turn on the oven and make our apartment even hotter than it already is. Your salad just looks perfect for today! 🙂

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