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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 minutes
Cook Time 8 minutes
Total Time 23 minutes
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. 
  1. Penne
  2. Wheels
  3. Farfalle
  4. 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