Skip to main content

Mediterranean Pasta Salad Recipe

Pasta Salad Recipe images

Strictly served cold, the pasta salad, together with the rice salad is one of the stars of summer recipes. With the addition of a few other ingredients, it can be transformed into a single flat light dish, for a drink with friends or an evening watching a game. You can serve it at dinner, keep it for a healthy lunch break or prepare in advance for picnics on the beach or in the mountains and buffets in the open air or a barbecue, which everyone will appreciate.

The Mediterranean pasta salad is a tasty first summer dish, perfect to prepare in the warmer months, when the urge to stand at the stove is less and the desire for simple dishes grows with fresh and rich scents of summer. With mozzarella, tuna, tomatoes, olives and a shower of fresh basil, this colorful dish like butterflies will enchant you with its southern and inviting vortex.

Like the pasta salad with eggplant and sun-dried tomatoes or the classic cold pasta, the Mediterranean pasta salad can become the versatile star of a dinner with friends and family. Try to put the pasta salad in your tiffinbox, to take to the sea or in the office and you will be an instant hero among your buddies!

The pasta salads have the great advantage of being full plates, whose preparation can unleash the imagination, enriching the pasta, whether short or long, depending on your tastes, with all kinds of ingredients like meats, vegetables, pickles, cheese and fish.

Remember that pasta salads should be served very cold, but be careful not to overcook the pasta. The pasta salad can be made of many more or less famous variants. With a little fantasy you can also create a version with your favorite ingredients. If you feel like experimenting, you can pull over and taste different flavors. For example, you can replace the mozzarella with a little feta or use more unusual ingredients such as nuts, avocado and tofu. The combinations and flavors that you can get are so many!

Preparation Time: 10 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 225 calories per 100 gms


250 gms pasta
2 tomatoes
2 tbsp oil
1 onion
10 olives
1 cup corn
Basil leaves
Salt and pepper

Recipe Method

Cook pasta in well salted water with some oil in medium heat.

Then cut the tomatoes and the mozzarella into four parts, the pit the olives into rings and chop the basil with your hands. Saute the onion in the olive oil until softened. Add the olives, warm through and remove from the heat.

Drain the cooked pasta and toss with the onions and olives. Add corn, toss and serve with additional salt and pepper and green onion as garnish.

Microwave Pasta Salad

Combine water and noodles in a microwave safe dish, and microwave on high for 15 minutes, stirring every 5 minutes, until noodles are done to your desired consistency.

While the noodles are cooking, prepare the vegetables and set aside. When noodles are cooked, drain water, and rinse with cold water to cool down the noodles.

Place to noodles in a serving bowl. Add olive oil, egg and salad dressing, and mix until all noodles are covered. Finally, top with fresh cheese.


Zoe said…
This will be a great picnic food. Yum!
As well as being one of my favourite meals, pasta is one of the few things that I can actually cook.
Daksha said…
looks delicious!!! nice click!

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Mysore Pak Recipe

The Mysore Pak is an Indian dessert originating in the state of Karnataka in southern India, but it is widely consumed throughout peninsular India and especially Tamil Nadu, Andhra Pradesh and Kerala. There are 2 ways to prepare it, soft or more solid, with generous amounts of melted butter or ghee, chickpea flour and sugar. Of course people prepare these delicacies especially for the feast of Diwali, the festival of lights.

The mysore pak was originally known as masoor pak, and was made with masoor dal flour. The exact origin of the recipe is unknown, although some claim that it was created in or near the Mysore Palace by a cook raised in the Kakasura Madappa. Its history dates back to, probably sometime in the 17th or 18th century Mysore, where during the reign of King Krishna Raja Wadiyar IV, the recipe was invented in the kitchens of the palace by the chef Kakasura Madappa. Having no idea for his creation, Madappa decided to call the recipe Mysore Pak, which means in Sanskrit and…