Mediterranean Pasta Salad

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1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
16 oz feta cheese
10 oz pitted or sliced black olives
12 oz tricolor rotini pasta
1/2 lb cherry or grape tomatoes
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried basil
1 tbsp white sugar


  1. Boil water in a medium sized pan.
  2. Prep your peppers. Wash them first, then carefully cut the stem out of each one.
  3. Cut the pepper into halves from top to bottom, and rinse out what you can of the seeds.
  4. Cut into slices. I personally prefer to cut them in half afterwards, but that is optional.
  5. Put sliced peppers in a large bowl.
  6. Slice grape tomatoes into halves and add in with peppers. Add black olives.
  7. By now, you should be ready to cook your pasta. Once it is done, strain the noodles, rinse with cold water, and add it into the bowl as well.
  8. In a separate bowl, stir together olive oil, red wine vinegar, lemon juice, dried basil, onion powder, garlic powder, sugar, and red pepper flakes. Add mixture into large bowl.
  9. Stir in crumbled feta cheese.
  10. Chill before serving. If you have a balsamic fig glaze, you should try drizzling some on top of the serving for an additional sweetness!

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