Mediterranean Pasta Salad

It’s getting hot here….The other two days I think we reached 30 C in Shanghai.

As soon as the temperature gets over 25 C, it’s time for me to make some pasta salad. I have already shared with you one of my pasta salad recipes, but I have many more to show you, and I will throughout the Summer starting from today.

Yesterday I made this Mediterranean Pasta Salad with lots of grilled veggies and feta cheese. I LOVED IT!

Here is how you make it.

Ingredients (serves 6):

  • 300 g pasta ( short cut)
  • 2 sweet peppers (red and yellow)
  • 1 big zucchini
  • 10-15 cherry tomatoes
  • 1 big eggplant
  • 1/2 cup black olive
  • 6-8 basil leaves
  • 100 g feta cheese
  • 1/4 cup extra vergin olive oil
  • 1 tsp + 1 tbsp salt
  • half lemon

Let’s star by grilling our veggies!

Wash 2 sweet peppers (I picked one red, one yellow just for the color effect) and put them in the oven at 200 C until completely cooked

Then, when they are ready, place them in a zip lock bag and let’ em cool

Meanwhile grab a zucchini and slice it up. Do the same with the eggplant

and on a hot pan, first grill the zucchini

and set aside

then grill the eggplant

and set aside to cool

When the sweet peppers are cooled, pealed them and cut them into small strips. Place them in a bowl and squeeze in the juice of half lemon and a pinch of salt

Now cut each slice of zucchini into maches

and the eggplant into strips

Then place zucchini and eggplant in a big bowl.

Next up grab some cherry tomatoes

cut them in half and add them to the bowl

then add in some black olive

and the grilled sweet peppers


Dress the veggies with 1 tsp of salt and olive oil. Stir around so all the ingredients get well coated

Now cook about 300 g of short cut pasta according to package instructions adding about 1 tbsp of salt. When the pasta is ready drain it and rinse it with cold water, to cool it down

next up, add it to the bowl with the veggies and stir around

Now grab about 100 g of feta cheese and cut it very small

next chop up some fresh basil leaves

and add both crumbled feta cheese and chopped basil leaves to the bowl

Stir all the ingredients together and your mediterranean pasta salad is ready!

You can refrigerate it for a few hours or serve it immediatelly, which is what I have done…..patience has never been one of my quality…

Enjoy my friends, enjoy 🙂

One serving provides:

  • Calories: 383
  • Fat: 16 g
  • Carbohydrate: 51 g
  • Proteins: 12, 8 g


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.