Mediterranean Pasta Salad

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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

Sat Fat

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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


  • For the pasta

  • For the dressing



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!

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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.


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


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.


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


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.

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