Best Mediterranean Pasta Salad Recipes

SAM'S MEDITERRANEAN ROTINI PASTA SALAD

Steps:

• 1. Prepare 1 12 ounce box of tri-color Rotini pasta per package directions or to desired firmness. I suggest cooking to al dente. Drain in colander, rinse with cold water and set aside.
• 2. Meanwhile, whisk together the mayonnaise, Mediterranean dressing (I use the Wish Bone brand), the optional sea salt (Feta cheese is salty enough for most people), and black pepper until smooth and creamy. If you can't find the Mediterranean dressing, use an oil based good quality bottled Greek dressing. I have made this using both types of bottled dressings and personally think the Mediterranean Italian gives it a better overall flavor.
• 3. Place 1/2 cup of Caesar croutons in a plastic storage bag and either "beat them up" or use a rolling pin to crush them. I've found it's not worth the effort of pulling out the food processor for this small task. Stir the crushed croutons into the creamy mixture.
• 4. Mix in the drained and cooled pasta, Kalamata olives, and crumbled Feta cheese ensuring that the pasta is well coated. If the mixture looks runny, don't fret; the pasta and crushed croutons will absorb the excess liquid. Adding an additional 1/4 cup of crushed croutons would help as well. I've added as much as 1 full cup and found that the next day leftovers were too dry with that amount added. Just keep in mind- the longer this pasta salad sits in the refrigerator while the flavors are mingling, more of the liquid will be absorbed.
• 5. Stir in the optional diced onion and red peppers. Add additional crumbled Feta cheese to the top for garnish if desired and refrigerate for 1-2 hours prior to serving. If the salad is "too runny", try adding an additional 1/4 to 1/2 cup of crushed croutons.
• 6. Eat and enjoy! I don't like peppers so I don't use them, but I do love the onions for their texture and taste.

MEDITERRANEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

MEDITERRANEAN TUNA PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute tuna in 1 tablespoon oil until fish flakes easily with a fork; cool. , In a jar with a tight-fitting lid, combine the lemon juice, oregano, garlic, salt, pepper and remaining oil; shake well. , Drain pasta and rinse in cold water. , In a large salad bowl, combine the pasta, tuna, cucumber, onion, olives, tomato and feta cheese. Drizzle with dressing; gently toss to coat.

MEDITERRANEAN SALMON PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
• Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
• Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

MEDITERRANEAN VINAIGRETTE FOR PASTA SALAD

Steps:

• Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.

MEDITERRANEAN TUNA-PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
• Place pasta in a large bowl; add tuna, tomatoes, red onion, and olives.
• Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid; shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

Steps:

• Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
• Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
• Let stand 5 minutes. Stir in oil.
• Add cooled pasta, beans, and seasoning; toss lightly until well blended.
• Cover; refrigerate 2 hours.

MEDITERRANEAN PASTA SALAD WITH HUMMUS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes.
• Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.

MEDITERRANEAN PASTA SALAD

Steps:

• In a small bowl or cup, combine olive oil and chopped garlic. Set aside.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Transfer pasta to a medium mixing bowl, and add roasted red peppers, olives, and feta cheese. Toss with olive oil mixture and lemon juice. Season with salt and pepper. Serve immediately.

MEDITERRANEAN CHICKPEA PASTA SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
• Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.

MEDITERRANEAN VEGETABLE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain pasta and rinse in cold water., In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese.

MEDITERRANEAN CHICKEN AND PASTA SALAD (LOW GI, LOWFAT)

Steps:

• Combine the dried tomatoes and water in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 minutes or until the tomatoes are soft and the liquid is absorbed. Set aside to cool to room temperature.
• Cook the pasta al dente according to package directions. Drain, rinse with cool water and drain again.
• Put the cooked pasta in a medium sized bowl. Add the tomatoes, chicken, artichoke hearts, olive and scallions; toss to mix well. Pour 1/4 cup of the dressing over pasta mixture, and toss to mix well. Cover the pasta mixture and refrigerate for at least 2 hours.
• When ready to serve, place the romaine in a large bowl and add the pasta mixture, the remaining dressing, and, if desired, the walnuts. Toss to mix well. Sprinkle the Parmesan cheese over the salad and toss again. Serve immediately.

EASY MEDITERRANEAN PASTA SALAD

Steps:

• In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
• Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
• Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
• When ready to serve, toss the salad with the remaining dressing.

MEDITERRANEAN CHICKEN-PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil. Add chicken; let stand while pasta is cooking.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

MEDITERRANEAN TUNA PASTA SALAD

Steps:

• Whisk dressing ingredients together in a small bowl. Set aside.
• Cook pasta according to package directions. Drain and rinse under cold running water. Drain again.
• Place pasta in a large bowl. Add vegetables, olives, salad greens and tuna. Pour on vinaigrette, toss to coat.
• Sprinkle with feta cheese.

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS

Steps:

• Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
• Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
• Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

MEDITERRANEAN FUSILLI PASTA SALAD

Steps:

• Cook the pasta according to directions on the packet.
• Drain and let cool.
• Mix pasta with the onion, tomato, celery, basil, olives and capers.
• In a small bowl, whisk together the mustard, sugar and vinegar.
• Gradually beat in the oil until an emulsion forms.
• Pour this vinaigrette over the pasta mixture and season with salt and pepper.
• Chill the salad in the refrigerator.
• When it is cold, mix in the mozzarella.

MEDITERRANEAN ZUCCHINI 'PASTA' SALAD

Steps:

• Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.
• Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl; stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.

MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD

Steps:

• 1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
• 2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
• 3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
• 4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.

MEDITERRANEAN TORTELLINI PASTA SALAD

Steps:

• Boil and rinse tortellini. Blanch spinach if using fresh. Defrost and drain spinach if using frozen.
• Combine tortellini, spinach, olives, tomatoes, onion.
• Mix oil and vinegar, then pour over salad mixture.
• Add cheeses.
• Enjoy!