Mediterranean Pasta Salad
July 18, 2024 by Kimberly
Dive into summer with this zesty Mediterranean pasta salad! Packed with bold flavors, it’s a refreshing twist that’s perfect for any picnic or potluck.
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
TOTAL TIME
1 hr + 15 min
SERVES
8 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
Whisk your taste buds away to the sunny Mediterranean with this vibrant pasta salad! It’s bursting with bold flavors and is the perfect quick and healthy dish for any occasion. Ideal for those looking for a delicious, fuss-free meal!
This pasta salad shines at room temperature, making it ideal for picnics and outdoor gatherings. Serve it as a hearty side with grilled meats or enjoy it as a light main course with crusty bread. It’s also great as a next-day lunch, so consider doubling the recipe!
Keep the pasta salad in a sealed container in the refrigerator. It beautifully holds its flavor and texture for up to three days, making it a fantastic choice for meal prep or leftovers.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
Love,
Kimberly
If you want to get to know me better,
click here!
LET’S MAKE A PIECE OF HAPPINESS
Print
Mediterranean Pasta Salad
- Total Time: 1 hour + 15 min
- Yield: 8 1x
Description
GOOD TO HAVE ON HAND
- large pot
- large salad bowl
- whisk
- sharp knife
- cutting board
- small pan
- colander
Ingredients
Units
Scale
- 500 grams penne pasta
- 150 grams Kalamata olives
- 180 gram dried tomatoes in oil
- 60 grams capers
- 2 tbsp pine nuts
- 15 grams fresh parsley or basil
- 4 tbsp olive oil (you can use the oil from the dried tomatoes)
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp salt
Instructions
- Fill a large pot with water and bring it to a boil.
- Meanwhile, prepare the dressing in the salad bowl. Mix olive oil, balsamic vinegar, Dijon mustard, honey, oregano, thyme, rosemary, and salt with a whisk until smooth. Set the bowl aside.
- Add the pasta and 1 tablespoon of salt to the boiling water and cook according to the package instructions until al dente.
- While the pasta cooks, halve the olives and chop the tomatoes into small pieces. Pluck the parsley leaves from the stems and finely chop them. Drain and rinse the capers.
- Toast the pine nuts in a small pan without adding oil until golden brown.
- Drain the pasta and add it directly to the bowl with the dressing, mixing well.
- Add the tomatoes, olives, capers, pine nuts, and parsley and combine thoroughly. Season with salt and pepper to taste, then let it cool and marinate for about 1 hour or overnight.
- Passive Time: 1 hour
- Cook Time: 15 min
CRAVING MORE?
Follow along here & don’t forget to subscribe to my substack!
0 Comments