Mediterranean Pasta Salad Recipe

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Mediterranean Pasta Salad Recipe

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A zesty mayonnaise dressing is a deliciously different twist in this chilled salad. You can substitute fresh peas for the frozen ones if desired.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked medium pasta shells
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained
  • 1 cup frozen peas, thawed
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small zucchini, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup creamy Italian salad dressing
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon pepper

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, artichokes, peas, onion, red pepper, zucchini and olives.
In a small bowl, combine the Parmesan cheese, mayonnaise, salad dressing, parsley, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Mediterranean Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p202

Nutritional Facts

3/4 cup: 279 calories, 19g fat (3g saturated fat), 7mg cholesterol, 372mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 6g protein.

  • 2 cups uncooked medium pasta shells
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained
  • 1 cup frozen peas, thawed
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small zucchini, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup creamy Italian salad dressing
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon pepper
  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, artichokes, peas, onion, red pepper, zucchini and olives.
  2. In a small bowl, combine the Parmesan cheese, mayonnaise, salad dressing, parsley, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Mediterranean Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p202

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