Mediterranean Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with tender pasta, fresh vegetables, briny olives, and crumbled feta dressed in olive oil and red wine vinegar. Light, fresh, and perfect for picnics and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 8 ounces pasta
- 1/2 long English cucumber (cut into bite size pieces)
- 2 cups grape tomatoes (cut in halves)
- 1 large red bell pepper (chopped)
- 1/2 cup red onion (thinly sliced)
- 1/2 cup fresh basil (finely chopped)
- 1/2 cup sun dried tomatoes packed in oil (julienned)
- 1 cup mixed olives (pitted)
- 1 cup feta cheese (crumbled)
- 1/2 cup olive oil (extra virgin)
- 3 tablespoons red wine vinegar
- 1/2 lemon (juice of)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 495mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 249mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.