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A blue bowl with Mediterranean pasta salad, sitting on top of a cloth with a flower pattern.
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Mediterranean pasta salad

Keep the essence of summer for a bit longer with this Mediterranean inspired pasta salad. Long after the schools are back and the daily grind sets in, this Mediterranean inspired pasta salad will fill your lunch box with sunshine.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Salad
Cuisine: Basics
Keyword: feta cheese, pasta, sun dried tomatoes, zucchini
Servings: 6 portions

Ingredients

  • 350 g uncooked pasta
  • 200 g fresh spinach
  • 200 g sun dried tomatoes
  • 100 g black olives
  • 200 g feta cheese
  • 1 zucchini sliced and fried
  • 1 red onion

Vinaigrette dressing

  • 6 tbsp olive oil
  • 2 tsp oregano
  • ½ tsp salt
  • 2 tbsp red balsamic vinegar

Instructions

  • Cook pasta according to package, rinse in cold water.
  • Rinse the fresh spinach in cold water and let sit in a colander to drain until the rest of the ingredients are ready.
  • Slice the zucchini in thin slices, pour salt over them and let sit, to draw out the water, while you are cutting up the rest of the ingredients.
  • Cut red onion in half and slice into half moons, bathe in cold water for a few minute for less sharpness while still keeping the flavour.
  • Slice sun-dried tomatoes and half the olives. Cut the feta cheese into bite size pieces.
  • Gently tap the zucchini slices with a paper towel to get out most of the water.
  • Heat a pan with oil and add in the zucchini. Cook on either side for about 5 minutes each to create a crisp surface. Set aside to let cool before you add them in to your salad.

Assemble your vinegrette dressing.

  • Whisk together all the ingredients and taste. Add more of anything to find the balance.

Notes

A quick less messy tip to mix the vinaigrette dressing is to use an old jar with a secure lid. Add all the ingredients into the jar, give it a good shake and there you have it. Also convenient if you don’t use all of it, because you can store it in the fridge for at least a week. Before using it again, give it a quick shake.
For a variation, exchange the pasta with 100 ml couscous. Boil 150 ml water and pour over the couscous, cover with an airtight lid and let sit for fifteen minutes, just enough time to cut and prep all the other ingredients.