I never tried any kind of Greek food until I was in my 30's, but now, I can't get enough! I haven't met a Greek salad I didn't love. I love the combination of the zesty, salty and spicy flavors all coming together. Just talking about it and my mouth is watering! So full of flavor. Which is why you can't go wrong with this Greek inspired Mediterranean Pasta Salad, especially during the warm summer months and into the crisp fall. All the ingredients are so fresh and most of them can be found in your garden or at your local farmers market.
You really can't go wrong with this easy pasta salad with classic Mediterranean ingredients.
Mediterranean Pasta Salad
You will need:
●16 oz pasta of choice
●4 mini bell peppers, chopped
●⅓ cup sun-dried tomatoes, chopped
●1 small can of sliced black olives {2.25 oz}
●Handful of basil, ribboned {thin slices}
●Handful of spinach, ribboned
●⅓ cup of Kalamata olives, chopped
●4 marinated grilled artichokes, chopped.
Pasta Salad Dressing:
●⅓ cup mayo
●5 tablespoons of oil {olive oil or avocado oil work great here}
●½ teaspoon of salt
●½ teaspoon of garlic powder
●1 tablespoon white vinegar
●1 teaspoon of dried basil
●1 teaspoon of oregano
●Ground pepper to taste
Water to thin, 1-3 tablespoons depending on preference.
Optional Additions:
½ cup of shredded parmesan
½ cup chopped pepperoni
½ cup chopped salami
Procedure:
Boil pasta until tender. Drain and rinse under cold water and add to large mixing bowl.
Add all of the ingredients to the bowl. You can’t go wrong with these recipes. If you love olives or basil, throw more in! The more the merrier.
For dressing:
Add all ingredients to a blender. Adding water will help thin out all the ingredients and make it easier to pour. The dressing may taste a bit salty on it’s own but once it’s added to all of the pasta ingredients it evens out perfectly.
A Greek inspired Mediterranean pasta salad bursting with flavor!
prep time: 20 minscook time: 10 minstotal time: 30 mins
ingredients:
You will need:
●16 oz pasta of choice
●4 mini bell peppers, chopped
●⅓ cup sun-dried tomatoes, chopped
●1 small can of sliced black olives {2.25 oz}
●Handful of basil, ribboned {thin slices}
●Handful of spinach, ribboned
●⅓ cup of Kalamata olives, chopped
●4 marinated grilled artichokes, chopped.
Pasta Salad Dressing:
●⅓ cup mayo
●5 tablespoons of oil {olive oil or avocado oil work great here}
●½ teaspoon of salt
●½ teaspoon of garlic powder
●1 tablespoon white vinegar
●1 teaspoon of dried basil
●1 teaspoon of oregano
●Ground pepper to taste
Water to thin, 1-3 tablespoons depending on preference.
Optional Additions:
½ cup of shredded parmesan
½ cup chopped pepperoni
½ cup chopped salami
instructions
Boil pasta until tender. Drain and rinse under cold water and add to large mixing bowl.
Add all of the ingredients to the bowl. You can’t go wrong with these recipes. If you love olives or basil, throw more in!
For dressing:
Add all ingredients to a blender. Adding water will help thin out all the ingredients and make it easier to pour. The dressing may taste a bit salty on it’s own but once it’s added to all of the pasta ingredients it evens out perfectly.
Give this recipe a try for your next summer BBQ or get together and let me know what you think.
disclaimer: this post may have affiliate links. By clicking on them and purchasing through them, I may receive a small commission. These small purchases help me to continue to keep writing content and creating at Rachel Teodoro. Thank you!
1 comment
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