March 12, 2021

Mediterranean Pasta Bowls

Greek inspired pasta bowls with fresh veggies, creamy feta and a delicious pepperoncini vinaigrette. Everyone will love building these flavor packed bowls.

My bestie created a pasta salad a few years back with ingredients she had on hand and it turned out so delicious, I request it every time we have a girls get-together. It’s a perfect salad on a hot summer day but I love it anytime during the year.

We are loving all the bowl recipes we’ve been making in our kitchen lately, so I thought I’d take my besties pasta salad recipe and turn it into a build-your-own-bowl version. This way my family can add whatever Mediterranean goodies they want and everyone is happy!

One thing that makes my BFF’s pasta salad so good is the store-bought pepperoncini dressing she mixes in. It’s so flavorful and unique. Thanks to Yes to Yolks I decided to make a homemade pepperoncini vinaigrette and it turned out amazing! I made a couple of small changes but none-the-less, it’s incredibly delicious!

Let’s eat!🤍

Mediterranean Pasta Bowls

Greek inspired pasta bowls with fresh veggies, creamy feta and a delicious pepperoncini vinaigrette. Everyone will love building their own.

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Prep Time 15

Cook Time 8

Total Time 23

Course Main Course

Cuisine American, Greek, Mediterranean

Servings 5 people

Calories 681 kcal

Ingredients

Bowls

1/2 lb mini penne pasta, cooked, drained and rinsed use whatever small shape pasta you love
1 cup turkey pepperoni cut in quarters any kind of peperoni or dried salami works
1 cup cucumbers, halved lengthwise, and cut in half moon slices
1 cup zucchini, halved lengthwise, and cut in half moon slices, about 2 small zucchini's
1 red bell pepper sliced thin, cut in 1-inch pieces
1 cup cauliflower florets, chopped in small pieces
1 15 oz can chickpeas, rinsed and drained
1/2-3/4 cup pitted Kalamata olives, halved
1/2 cup marinated feta cheese, crumbled I use President brand marinated feta cubes pepper medley

Pepperoncini Vinaigrette

1/2 cup pickled, sliced pepperoncini peppers, chopped fine
2 tbsp pickling liquid
1 tsp dried oregano
1 garlic clove, smashed (you'll remove just before serving
1 tbsp honey
1 tbsp Dijon mustard
3 tbsp plain non-fat Greek yogurt
1/4 cup avocado oil
salt and pepper to taste

Instructions

For the vinaigrette

Add all vinaigrette ingredients to a medium size mixing bowl and whisk until well combined. Let set while you prep the veggies and pasta.

Assemble pasta bowls

Set out all the ingredients so everyone can build their bowls. Add a generous scoop of pasta to a deep bowl and drizzle on a little of the vinaigrette. (Don't forget to remove the garlic) Add toppings of your choice and drizzle a bit more pepperoncini vinaigrette.

Notes

Pasta shapes- Mini shape pasta works best with these bowls.

Penne
Wheels
Farfalle
Macaroni

Pasta salad- Add the pasta, veggies, meat, olives and cheese to a large bowl. Mix in the pepperoncini vinaigrette. This will keep fresh for 3-4 days in refrigerator. This pasta salad is always a crowd pleaser at a potluck or BBQ.

Cheese- Not everyone loves feta cheese. Use cubed cheddar or pepper jack, or shaved parmesan instead.

Olives- If you’re not a fan of Kalamata olives, use sliced black olives, green olives stuffed with pimentos, or omit them altogether.

Vinaigrette- The vinaigrette is so good I usually double the recipe. And if you want more garlicky flavor, mince the garlic clove instead of smashing it.

This recipe could easily serve 5-6 people.

Nutritional facts will vary depending on ingredients used and how big or little you build your bowls.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Keyword Bowls, Cheese, Greek, Mediterranian, pasta, veggies