An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (3)
Mediterranean Pasta Salad
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 21%
CARBS 35G38% OF CAL
3G FIBER30G OTHER2G TOTAL SUGAR
FAT 21G52% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled Greek-inspired pasta salad with roasted tomatoes, briny olives, salty feta, and peppery arugula. Light, flavorful, and filling enough for a meal.
mainmediterraneanpastasalad🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3-4 cups pasta (short) (cooked al dente and cooled)
- 20 grape or cherry tomatoes (sliced in half)
- 1 cup fresh arugula
- 4-5 ounces feta cheese (crumbled)
- ½ - ¾ cup black olives (sliced)
- 1 stalk celery (chopped)
- 1 clove garlic (minced) ((minced))
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 1-2 dashes black pepper
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 21%
CARBS 35G38% OF CAL
3G FIBER30G OTHER2G TOTAL SUGAR
FAT 21G52% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 678mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 182mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.