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  • Writer's pictureGabrielle Hegert

Mediterranean Pasta Salad

I can barley call this one a recipe because it is so easy! Plus, most of the ingredients aren't measurements, but are added based on your taste. This goes great as a side with chicken dishes or can just be served on its own.


  • 12 oz. package of pasta, I like tri-color pastas best for this dish

  • 3 oz. of cherry tomatoes sliced in half

  • 2 2 oz. of chopped baby spinach

  • 1/4 -1/2 cup of chopped red onion (depending on your preference

  • Olive oil (to taste)

  • Balsamic vinegar (to taste)

  • Salt and pepper (to taste)

  • 1/3 tablespoon of finely chopped basil (you can always add a little more if you want)

  • 4 oz. of feta crumbles

  • Dash of crushed red pepper flakes


  1. Boil water for your pasta. Once water starts boiling, add your pasta and reduce the heat slightly.

  2. Cook pasta al dente, you don't want it to overcook and get too soft.

  3. Strain and rise pasta, then add it back to your pot, with a little olive oil.

  4. After a few minutes add in your salt, pepper, roasted red pepper flakes, and a little more olive oil. Stir. Let that stand for about 20 minutes.

  5. Next, add in your tomatoes, cut in half, as well as your chopped red onion.

  6. Now you are ready to add your balsamic vinegar.

  7. Then add your spinach and basil. Stir.

  8. At this point, I always give it a little taste test to see if it needs more oil, vinegar, or seasonings.

  9. Add your feta cheese, stir, and Cover. Then put your pasta salad in the fridge and let chill for 1 hour.

  10. Then you are ready to serve!

Feel free to add cucumbers or olives too, I also love adding roasted red peppers!

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