Mediterranean Pasta Salad

Mediterranean Pasta Salad Recipe

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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!


★★★★★ 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
  • 1
    large tomato, chopped
  • 4 oz
    capers, drained
  • 1/2
    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

How to Make Mediterranean Pasta Salad


  1. Boil fusilli according to package directions.
  2. While fusilli is boiling, prep all the veggies. To make the dressing, in a separate bowl whisk the lemon juice and olive oil together.
  3. When 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.
  4. When ready to serve, give it another good stir, then top with Parmesan cheese. Enjoy!

Printable Recipe Card

About Mediterranean Pasta Salad

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

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