Mediterranean Pasta Salad Recipe

If you are looking to change up your old pasta salad recipe, then this Mediterranean Pasta Salad Recipe is for you.  It’s loaded with olives, tomatoes, sun dried tomatoes, meats, herbs and balsamic vinaigrette.  While it tends to skew a little mediterranean it is a perfect side to any meal.  When I made this Mediterranean Pasta Salad Recipe I was doing some testing for a grocery store on possibly new salads they could carry in their homemade food section.  I developed this one, which is to die for, but it was a little to intricate for the store, so I just ate it instead ;-).

When making this yourself you can get even more creative then I did.  For example you can add a few different more types of olives, or perhaps some different types of meats, or even more vegetables if you’d prefer.  The base is there in this Mediterranean Pasta Salad Recipe, the rest is up to you!  If you’re looking for another delicious easy side dish, then for sure check out this Grilled Potato Salad with Mustard Dressing!

Mediterranean Salad, Pasta Salad, Bow Tie Pasta Salad, Cold Pasta

Mediterranean Pasta Salad Recipe
This Mediterranean Pasta Salad Recipe is a perfect side to and meal!
For the Balsamic Vinaigrette:
  • 1 medium size shallot, small diced
  • ¼ cup balsamic vinegar
  • ¼ cup of olive oil
  • 1 ½ tablespoons of sugar
  • 1 teaspoon of dijon mustard
  • Kosher salt and fresh cracked pepper to taste
For the Pasta Salad:
  • 8 ounces of bow tie (farfalle) pasta
  • 3 slices of thinly sliced Capicola ham, fine julienne
  • 3 slices of thinly sliced ham, fine julienne
  • 3 slices of thinly sliced hard salami, fine julienne
  • 8 julienne sun-dried tomatoes
  • 10 to 12 cherry tomatoes cut in half
  • 6 thinly sliced calamata olives
  • 6 thinly sliced Spanish olives
  • 6 thinly sliced black olives
  • ½ cup of chiffonade (julienne) fresh basil
  • Kosher salt and fresh cracked pepper to taste
  1. Vinaigrette: In a small bowl add in the diced shallots, vinegar and sugar. Slowly pour in the olive oil while continually whisking until it is combined.
  2. Salad: In a large pot of boiling salted water (water should taste like the ocean) cook the bowtie pasta until it is al dente (slightly crunchy). Once cooked, remove from the heat and run under cold water until completely cool and then let all the water drain.
  3. In a large bowl add the Capicola, ham, salami, sun-dried tomatoes, cherry tomatoes, olives, basil and bow tie pasta.
  4. Dress the salad with the balsamic vinaigrette and season to taste with Kosher salt and fresh cracked pepper.
  5. Serve cold.

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