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Mediterranean Pasta Salad

Mediterranean Pasta Salad

I saw this recipe on Lynda’s Recipe Box this morning and decided right then and there to make it for dinner.  It was a snap to make and tasted fantastic.  I really loved this pasta salad and both of my kids said they liked it too.  I loved the combination of tangy olives, sweet roasted peppers, crunchy cucumbers, and soft pasta.  I served this pasta salad alongside some Greek shrimp skewers (I will post the recipe tomorrow) for a delicious and healthy meal. Thanks for the wonderful recipe Lynda.

Mediterranean Pasta Salad

Combine the basil, oregano, canola oil, olive oil, red wine vinegar, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of sugar together in a bowl.  Whisk until well combined then set aside for flavors to mingle.

Cook the pasta per instructions in salted water.  Drain then rinse a bit with cold water. Combine the cooled pasta with the tomatoes, cucumber, olives, roasted bell pepper, red onion, and feta cheese together in a bowl.  Pour the vinaigrette on top and mix until coated evenly. Place into the refrigerator until ready to serve.  Enjoy.

Mediterranean Pasta Salad

 

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

Vinaigrette:

  • 1 tbsp fresh basil chopped
  • 2 tsp fresh oregano chopped
  • 2 ½ tbsp red wine vinegar
  • 1 ½ tbsp canola oil
  • 1 tbsp olive oil
  • 2 cloves of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • Pinch of sugar

Pasta Salad:

  • 7 oz fusilli cooked per instructions
  • ½ cup of cherry tomatoes halved
  • ½ a cucumber peeled and sliced
  • ¼ cup kalamata olives sliced
  • 3 tbsp roasted bell pepper diced
  • 2 tbsp red onion sliced
  • 3 tbsp feta cheese

Instructions

  • Combine the basil, oregano, canola oil, olive oil, red wine vinegar, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of sugar together in a bowl. Whisk until well combine then set aside for flavors to mingle.
  • Cook the pasta per instructions in salted water. Drain then rinse a bit with cold water. Combine the cooled pasta with the tomatoes, cucumber, olives, roasted bell pepper, red onion, and feta cheese together in a bowl. Pour the vinaigrette on top and mix until coated evenly. Place into the refrigerator until ready to serve. Enjoy.
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18 Comments

  1. Spectacular salad, Pam! I like that I could make it ahead of time for a cookout.

  2. I love this kind of food and flavours and your pasta salad look so moreish and delicious!
    Cheers,
    Lia.

  3. I have some pasta I need to use up so this sounds perfect. Ta. Diane

  4. Kim in MD says:

    I love every component in this pasta salad! It looks so cool and refreshing, too. Your photos are stunning, as usual, Pam!

  5. Peggy Recker says:

    Oh gosh that sounds wonderful! I am so looking forward to cooking again!

  6. Looks so good Pam, so pretty and colorful! Thanks too for the shout out and the link!

  7. I make a pasta salad that’s a lot like this and if you every want to make it even more healthy, toss in some chopped fresh spinach leaves. You can put in a TON of them before you even start to notice them and they are good for you : )

  8. I really wish I had had this salad for dinner! Looks so delicious.

  9. Oh my goodness this looks and sounds delicious! I will be making it this weekend, thanks for the recipe 🙂

  10. I love Mediterranean pasta salads. Thanks for the new recipe for me to try out!

  11. i think that when i see ‘mediterranean’ in a recipe title, i automatically know that it’ll be colorful. nice one, pam (and lynda!)!