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Whole Wheat Pasta Salad

All the rustic colors and intense flavors of Mediterranean cuisine are in this simple whole grain pasta salad. This is a delicious and easy dish to make!Whole Wheat Pasta Salad

Serves 6.


  • 4 c cooked whole wheat pasta, drained
  • 3 Tbsp olive oil (divided use)
  • 1 medium globe eggplant, cubed (with peel)
  • 1 red bell pepper, seeded and coarsely diced
  • 2 c mushrooms, thickly sliced
  • 2 cloves garlic, minced
  • 1-6 oz can natural green olives, drained
  • 1/2 c fresh parsley, minced
  • 2 Tbsp red wine vinegar
  • 2 tsp Italian seasoning
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  1. Place the pasta in a large bowl and set aside until cool. In a large skillet, warm one tablespoon of the olive oil over medium low heat. Saute the eggplant and red bell peppers for about 4-5 minutes. Add the mushrooms and garlic; saute another 4 minutes or until the vegetables are tender. Pour over the pasta. Add the olives and parsley.
  2. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, vinegar, herbs, sugar, salt and pepper. Pour over the pasta salad and toss well. Refrigerate for at least 4 hours before serving.

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