Mediterranean Pasta Salad Recipe

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Mediterranean Pasta Salad

Shelley Inglis


I have this for a meatless night, but you can add chicken or any meat you like to it and it tastes just as great!

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★★★★★ 1 vote
20 Min
1 Hr 10 Min
No-Cook or Other


16 oz
fusilli (corkscrew) pasta -- i use the tri-colored, but plain will work.
1 c
black olives, sliced
1 can(s)
artichoke hearts, chopped
large tomato, chopped
4 oz
capers, drained
onion, sliced thin
1/2 c
pickled banana pepper, sliced
1/2 c
lemon juice
1/3 c
olive oil, extra virgin
salt and pepper to taste
4 oz
feta cheese, crumbled
4 oz
parmesan cheese, grated


1Boil fusilli according to package directions.

2While fusilli is boiling, prep all the veggies. To make the dressing, in a separate bowl whisk the lemon juice and olive oil together.

3When the pasta is done drain well, then rinse with cold water until the pasta is not steaming any more. In a large bowl, add the pasta, all the veggies, the feta cheese, salt and pepper, and the dressing. Set in the fridge for about an hour.

4When ready to serve, give it another good stir, then top with Parmesan cheese. Enjoy!

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Mediterranean
Other Tag: Quick & Easy