Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Prep time: 1 h 30 min
Yield: 8 servings
Ingredients: 24 oz. grape tomatoes, assorted colors; 6 oz. pitted Castelvetrano olives, drained; 3 tbsp. capers, drained; 2 garlic cloves, peeled and smashed; 1 large, fresh rosemary sprig; 3/4 c. olive oil, divided; Ground black pepper, to taste; 6 oz. roasted red peppers, drained and roughly chopped; 1/4 c. slivered almonds; 1 (15-oz.) can chickpeas, drained; 2 tbsp. olive oil; 1/2 tsp. kosher salt; 1/2 tsp. crushed red pepper flakes; Kosher salt, for pasta water; 1 lb. lumache or gemelli pasta; 2 c. jarred giardiniera, drained and roughly chopped, plus more for serving; 6 oz. smoked mozzarella, cut into 1/2-inch pieces, plus more for serving; 1/2 c. packed fresh basil leaves, torn, plus more for serving

Chilled pasta salad with grape tomatoes, olives, capers, roasted red peppers, and chickpeas tossed in garlic-infused olive oil and fresh rosemary.

Glycemic Load: 11.5 (Medium)

622 calories per serving

Serves: 8

Prep: 1 hour 30 minutes

Original recipe: www.thepioneerwoman.com

About This Calculation

Mediterranean Pasta Salad has a medium glycemic load of 11.5 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are gemelli pasta, cooked (al dente) (GL 8.1), chickpeas, canned, drained (GL 2.4), grape tomatoes (GL 0.7). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.