Mediterranean Pasta Salad

Mediterranean Pasta Salad

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Edie Moon
Recipe by  Edie Moon

“A simple pasta salad filled with the flavors of the sunny Mediterranean.”

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Adjust Servings

Original recipe yields 2 servings



  1. In a small bowl or cup, combine olive oil and chopped garlic. Set aside.
  2. Cook pasta in a large pot of boiling water until al dente. Drain.
  3. 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.

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Reviews (7)

Rate This Recipe


Strong garlic flavor! Must serve immediately because by the next day it's rather dry. Wouldn't make it again.



I would recommend using less than a tablespoon of garlic to anyone trying this recipe for the first time. Also, I'm not a fan of olives so I omitted them and added a bit more roasted red pepper and feta, which took away a bit of the color-contrast you want in a salad but tasted just fine. I hope it doesn't dry out overnight as I made it with the intention of having it for lunch tomorrow, but I don't see why the addition of a little olive oil couldn't remedy that problem.

Marie Corkie

Marie Corkie

Add more "dressing" and its to die for!

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Amount Per Serving (2 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 472 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Greek Pasta Salad I


next recipe:

Mediterranean Pasta and Lentil Salad