Mediterranean Pasta Salad

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 Mediterranean Pasta Salad

Recipe for Mediterranean Pasta Salad

This colorful Mediterranean Pasta Salad is ideal for a picnic buffet. We recently had a wind up barbecue of our gourmet group and there were many wonderful salads. This colorful Mediterranean Pasta Salad would be perfect for this type of gathering.

Penne noodles Penne noodles are straight and tubular-shaped with pointed ends, but any kind of pasta can be used.
 
 
 
 
 
 

INGREDIENTS for Mediterranean Pasta Salad

  • ½ lb Penne Noodles 250 g
  • 2 tbsp Olive Oil 25 mL
  • 1 small Sweet Red Pepper, cut in julienne strips 1
  • 1 small Green Pepper, cut in julienne strips 1
  • 3 oz Pepperoni, cut in julienne strips 100 g
  • 1 Tomato, coarsely chopped 1
  • 1 cup Zucchini coarsely grated julienned unpeeled 250 ml
  • ¾ cup grated Provolone or White Cheddar Cheese 175 mL
  • ½ cup Parsley Leaves coarsely chopped 125 mL
  • ½ cup Calamata or Greek-type Olives, pitted, if desired 125 mL
  • ½ cup Red onion finely chopped 125 mL

Vinaigrette

  • 6 tbsp Olive Oil 90 mL
  • 2 tbsp Balsamic Vinegar* 25 mL
  • 1 large Clove Garlic, minced 1
  • 2 tsp Dried Basil 10 mL
  • ½ tsp Salt 2 mL
  • ¼ tsp Dried Oregano 1 mL
  • Freshly ground
  • Black Pepper

METHOD for Mediterranean Pasta Salad

In large pot of boiling water, cook noodles until al dente (tender but firm) or according to package directions; drain. Rinse under cold running water and drain well. Transfer to large salad bowl and toss with olive oil. Add peppers, pepperoni, tomato, zucchini, cheese, parsley, olives and onion; toss lightly to mix.

Vinaigrette

In food processor or small bowl, combine all ingredients, adding pepper to taste, and mixing thoroughly. Pour over salad and toss. Taste and adjust seasoning, if necessary. Cover and refrigerate until serving time. Makes 6 to 8 servings.

* If not available, substitute red wine vinegar or other vinegar. You may need to use more than 2 tbsp (25 mL); taste and adjust amount, if necessary.

Mediterranean Cookbook

Mediterranean CookbookWe have learned the advantages of changing some of out eating habits and adopting more ideas from Italy, Greece, Provence, northern Africa, and the Middle East. The Mediterranean Cookbook by Marie-Pierre Moine, Elisabeth Luard, and Ghillie Basan. This cookbook brings us a variety of fresh, fast, and delicious recipes.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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