Mediterranean Pasta Salad


This is a mayonnaise-free pasta salad. The traditional mayo dressing is replaced with a tangy vinegar-herb dressing with a little kick, thanks to the crushed red pepper flakes.

Nutritional info
per serving

Calories 320
Fat 22g
Saturated fat 5g
Carbohydrates 20g
Sodium 1,499mg
Fiber 1g
Protein 10g
Cholesterol 37mg

Mediterranean Pasta Salad

10 cups
Prep time: Cook time: Total time:


  • 1 TB. plus 1 tsp. salt
  • 1 lb. bag farfalle pasta
  • 1 large tomato, chopped
  • 2 cups flat-leaf parsley, finely chopped
  • 4 whole green onions, finely chopped
  • [1/4] cup fresh basil, finely chopped
  • 1 medium red bell pepper, ribs and seeds removed, and finely diced
  • 1 cup kalamata olives, pitted
  • 1 tsp. dried oregano
  • 1 tsp. dried mint
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. dried thyme
  • 1 tsp. fresh ground black pepper
  • [1/4] cup balsamic vinegar
  • [1/4] cup white balsamic vinegar
  • [1/2] cup extra-virgin olive oil
  • 10 oz. fresh mini mozzarella balls


Bring a large pot of water to a boil over high heat. Season with 1 tablespoon salt, add farfalle pasta, cook for 8 minutes, and drain.

In a large bowl, toss together pasta, tomato, flat-leaf parsley, green onions, basil, red bell pepper, and kalamata olives.

Add oregano, mint, crushed red pepper flakes, thyme, remaining 1 teaspoon salt, black pepper, balsamic vinegar, white balsamic vinegar, and extra-virgin olive oil, and toss until everything is well coated.

Top pasta with mozzarella balls and serve immediately, or cover and refrigerate to enjoy for 2 or 3 days.

Tasty Tip
You can replace the mozzarella cheese with 4 ounces of crumbled goat cheese or [1/2] cup grated Parmesan cheese if you like.

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