Mediterranean pasta salad

    2 hours 25 min

    I love the flavours of the Mediterranean, so I incorporated them into a summery pasta salad. This is a fab pasta salad for a picnic or packed lunch, as well as a light supper in the garden. Enjoy!


    Cumbria, England, UK
    4 people made this

    Serves: 4 

    • 300g farfalle or penne pasta
    • 5 tablespoons pine nuts
    • 200g feta cheese, crumbled
    • 1 punnet baby plum tomatoes, halved
    • 50g Kalamata olives, pitted if desired
    • 1 to 2 tablespoons chopped fresh mint
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon dried oregano
    • 1 lemon, juiced
    • 3 tablespoons extra-virgin olive oil
    • sea salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. Boil the pasta according to packet instructions. Drain and set aside. (Do not rinse the pasta after draining. If you want to prevent sticking, simply drizzle with a bit of olive oil.)
    2. Meanwhile, in a dry frying pan over medium heat, toast the pine nuts till golden brown. Stir frequently to prevent burning.
    3. In a large bowl, combine the pasta with the pine nuts, crumbled feta, halved tomatoes, olives, mint, parsley, oregano, lemon juice and olive oil. Toss well to combine. Taste and season with sea salt and black pepper as desired.
    4. For best results, chill for a couple of hours before serving to allow the flavours to develop. If strapped for time, serve immediately - it's still delish!


    Chopped red onion or spring onion is another nice addition to this pasta salad; however, I don't like to add it until right before serving. If you chill the pasta salad for a few hours or overnight with the onion, the raw onion flavour overpowers the salad entirely!

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