Mediterranean Vegetable Pasta Salad Recipe

Mediterranean Vegetable Pasta Salad Recipe
Mediterranean Vegetable Pasta Salad Recipe photo by Taste of Home
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Mediterranean Vegetable Pasta Salad Recipe

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My mom always encouraged us to try different foods. She made it her mission in life to expose us to new recipes with a unique flavor combination. This salad reminds me of my mom because she always made mealtime into something exciting. —Christine Green, Conway, South Carolina
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.

Ingredients

  • 1 package (12 ounces) tricolor spiral pasta
  • 2-1/2 cups quartered and thinly sliced cucumbers
  • 1-1/4 cups grape tomatoes, halved
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet yellow pepper
  • 2 tablespoons capers, drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 6 slices provolone cheese, chopped
  • 1 cup shredded Parmesan cheese, divided
  • 1/4 pound hard salami, cubed
  • 1 cup Italian salad dressing

Directions

Cook pasta according to package directions. Drain pasta and rinse in cold water.
In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 18 servings (3/4 cup each).
Originally published as Mediterranean Pasta Salad in Side Dishes Digest 2014, p5

Nutritional Facts

3/4 cup: 222 calories, 13g fat (4g saturated fat), 18mg cholesterol, 715mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 1 package (12 ounces) tricolor spiral pasta
  • 2-1/2 cups quartered and thinly sliced cucumbers
  • 1-1/4 cups grape tomatoes, halved
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet yellow pepper
  • 2 tablespoons capers, drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 6 slices provolone cheese, chopped
  • 1 cup shredded Parmesan cheese, divided
  • 1/4 pound hard salami, cubed
  • 1 cup Italian salad dressing
  1. Cook pasta according to package directions. Drain pasta and rinse in cold water.
  2. In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 18 servings (3/4 cup each).
Originally published as Mediterranean Pasta Salad in Side Dishes Digest 2014, p5

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