Mediterranean Pasta Salad

1 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the pasta
1.25kg tortellini
1 punnet halved mini roma tomatoes
2 small diced cucumbers
1 diced green capsicum
1 sliced red onion
200 grams crumbled feta cheese
pinch of sea salt
pinch of pepper
For the dressing
1/2 cup olive oil
1/8 cup red wine vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon chilli flakes

Nutritional information

460.6
Calories
20.2g
Fat
17.3g
Protein
53.2g
Carbs
7.5g
Sat Fat
1.8g
Sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • VEGETARIAN

A slightly tangy dressing over cooked pasta and chopped vegetables, a combination you're bound to make over and over again!

  • 25 minutes
  • Serves 12
  • Easy

Ingredients

  • For the pasta

  • For the dressing

Directions

Share

Ditch the cream in favour of this tangy Mediterranean Pasta Salad!

At first I was skeptical at the thought of creating a pasta salad without cream. Isn’t that what pasta salad is all about? However, after playing around with it for a while, I found the perfect combination. This Mediterranean Pasta Salad is delicious and refreshing – and so much better for you! It’s absolutely perfect for a BBQ, a side dish, a picnic, or even on it’s own for lunch.

My version of this recipe is Vegetarian, as I no longer eat meat – so I chose a spinach & ricotta tortellini. However, if you prefer a meat filling, by all means use it! You can also change up the vegetables to suit your tastes – as a side note, I think kalamata olives would be amazing in this, and I’m kicking myself for not thinking of them sooner. In fact, I might just have to make a new pasta salad using them – yum!


Favourite Amazon Picks

(includes affiliate links)


 If you don’t like your red onion to be as strong, you can put it in a bowl of cold water for a few minutes after slicing to reduce some of the bite. I love everything about red onion* and don’t do this myself, but I know it’s different for everyone!

*apart from my inability to slice it without crying, which is why I’ve included a neat little onion slicing gadget in my Amazon Picks above! I’ve also included a huge glass jar with a chalkboard label. I had pasta & potato salads in these jars at my last BBQ and they were awesome. They kept any bugs and flies out thanks to the lids, looked cute, and most importantly… I got a lot of compliments on them! I thought you guys would be interested too – especially if you have a BBQ or a outdoor party coming up!

(Visited 56 times, 1 visits today)

Steps

1
Done

Boil a pot of salted water, then add the tortellini. Cook the tortellini according to the instructions on the packet, making sure to stir on occasion.

2
Done

If you have not already done so, prepare the vegetables while the pasta is cooking, and crumble the feta cheese.

3
Done

Once the tortellini has cooked, drain and place into a large bowl. Add vegetables, crumbled feta cheese, salt and pepper, and toss using your hands or a pair of tongs.

4
Done

In a seperate bowl, whisk together all the ingredients for the dressing. Pour over the pasta and continue to toss.

5
Done

Serve warm, or at room temperature.

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Layered Cream & Berry Cake | lovelyfork
previous
Layered Cream & Berry Cake
Best Scrambled Eggs & Chives | lovelyfork
next
Best Scrambled Eggs & Chives
Layered Cream & Berry Cake | lovelyfork
previous
Layered Cream & Berry Cake
Best Scrambled Eggs & Chives | lovelyfork
next
Best Scrambled Eggs & Chives

Leave a Reply