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MEDITERRANEAN PASTA SALAD

November 2, 2020 by Shazia 4 Comments

This fresh easy pasta salad comes together so quickly.  It is loaded with so much Mediterranean flavor and pairs well with any menu.  This pasta salad is great served cold, so it’s a prefect make ahead dish.

RECIPE NOTES

PASTA- I used Orzo pasta, it’s a short-cut pasta, shaped like a large grain of rice. But you can use other short pastas like penne, bow-tie, elbow or rotini past. If you like to leave it out you can, but adding the pasta makes it more fulfilling. If you don’t want to add pasta instead use chickpeas, couscous or quinoa.

VEGETABLES- You can use a blend of bell peppers. I like using the grape tomatoes on the vine. These are sweet and works well with the salty olives and feta. Adding some greens like arugula would also be great. Definitely don’t skip on the parsley and dill, they both add such a fresh element to the salad.

VINAIGRETTE- If you don’t want to make the dressing, you can use a store bought Greek dressing. I have used Red wine vinegar, but you can substitute with some Balsamic vinegar, apple cider vinegar or few teaspoons of Dijon mustard. Just lemon juice can be also used.

SUN-DRIED TOMATOES-These come as dry or in marinated in oil. Both should be fine to use.

These types of salads are usually served cold, so it’s a great make ahead dish. I think it pairs well with any menu and usually is a crowd pleaser.

Full recipe video

 


5.0 from 2 reviews
MEDITERRANEAN PASTA SALAD
 
Save Print
Prep time
25 mins
Cook time
10 mins
Total time
35 mins
 
Author: Shazia
Recipe type: SIDE
Cuisine: MEDITERRANEAN, GREEK
Serves: 8
Ingredients
  • 1 cup orzo pasta, uncooked
  • 1 Green bell pepper, chopped
  • 1 small red onion, diced
  • 1 cup grape vine tomatoes, halved
  • ½ large English cucumber, chopped
  • ½ cup mixed olives, pitted/sliced
  • 1 cup crumbled feta cheese
  • ⅓ cup sun-dried tomatoes, sliced
  • small bunch fresh dill, chopped
  • small bunch fresh parsley, chopped
  • VINAIGRETTE-1/4 cup extra virgin olive oil
  • 2 tbsp. red wine vinegar (see notes for substitute)
  • ½ lemon, juiced
  • 1 garlic clove, finely minced
  • 1 tsp. dry oregano
  • ¼ tsp. salt
  • ½ tsp. salt (adjust salt to taste)
Instructions
  1. Boil the pasta according to package instructions. After draining the pasta just drizzle some olive oil so it does not stick together. Set aside and allow it to cool. You don't want to add hot pasta to all the veggies.
  2. Transfer the cooled pasta to a large mixing bowl. Add the chopped veggies, olives, sun-dried tomatoes and herbs.
  3. In a small bowl whisk all the vinaigrette ingredients, mix until combined. Make sure to taste and adjust.
  4. Drizzle the vinaigrette on the salad and toss until well combined. Lastly add the crumbled feta cheese and toss to mix. You don't want to over mix the feta cheese. Give a taste and adjust any flavors like the lemon juice, salt and pepper.
  5. Garnish with extra feta cheese and herbs.
3.5.3251

 

Filed Under: RECIPES, SIDES

« CHICKEN PULAO (chicken and rice pilaf)
SWEET POTATO CASSEROLE »

Reader Interactions

Comments

  1. AvatarAysha

    November 2, 2020 at 10:52 pm

    Wow looks so delicious and colourful 😍😍

    Reply
    • AvatarShazia

      November 8, 2020 at 3:17 am

      Thank you so much! It’s one of my favorite salads.

      Reply
  2. AvatarSabina

    November 3, 2020 at 8:21 pm

    Looks great

    Reply
    • AvatarShazia

      November 8, 2020 at 3:17 am

      Yes so good! Thank you

      Reply

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AvatarHi, I'm Shazia! Welcome to my site. You will find all sorts of recipes here, something that will be easy or a challenge or fun to bake with the kids. Home cooking will be approachable & enjoyable. Read more →

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