top of page
Mediterranean Pasta Salad

Mediterranean Pasta Salad

This is the pasta salad you bring when you want everyone asking for the recipe. Fresh, crunchy, colorful, and even better after chilling
 
Serves: 6 to 8
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 1 hour

  • INGREDIENTS

    Pasta Salad:

    1 lb Short pasta

    1 15 oz can of Chickpeas,  drained and rinsed

    1 pint Cherry tomatoes, halved

    3 Persian cucumbers, sliced

    1 cup Sliced mini sweet peppers

    ½ cup Pickled red onions, drained

    ½ cup Sliced or whole pepperoncini, drained

    ¾ cup Kalamata olives, halved

    8 oz Feta, cubed
     

    Lemon Herb Dressing:

    ½ cup Extra virgin olive oil

    ¼ cup Fresh lemon juice

    2 tbsp Red wine vinegar

    2 tsp Dijon mustard

    1 Garlic clove, pressed

    1 ½ tsp Dried oregano

    2 tbsp Chopped fresh parsley

    2 tsp Honey

    Salt

    Freshly cracked black pepper

  • INSTRUCTIONS

    Lemon Herb Dressing:

    1. Whisk all of the Lemon Herb Dressing ingredients together.

    Pasta Salad:

    3. Cook the pasta in generously salted water until just al dente. Drain, rinse briefly under cool water, and allow it to drain well

    2. Toss the slightly warm pasta with ½ cup of the dressing and let it sit for 5 minutes so it can absorb all that flavor

    3. Add remaining ingredients and pour in another ¼ cup dressing and toss gently

    4. Refrigerate for at least 30 minutes. Toss again before serving and add the remaining dressing as needed

© 2025 Dine in Colors. Powered and secured by Wix

  • Instagram
  • YouTube
  • TikTok
bottom of page