Mediterranean Pasta Salad
Prep time
Cook time
Total time
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.
Servings: 10 cups
  • 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
  1. 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.
  2. In a large bowl, toss together pasta, tomato, flat-leaf parsley, green onions, basil, red bell pepper, and kalamata olives.
  3. 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.
  4. 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.
Nutrition Information
Serving size: 1 cup Calories: 320 Fat: 22g Saturated fat: 5g Carbohydrates: 20g Sodium: 1,499mg Fiber: 1g Protein: 10g Cholesterol: 37mg
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