3 Mediterranean Pasta Salad Recipes (Greek Pasta Salad, Italian Pasta Salad, Summer Pasta Salad)

If you are looking for easy and healthy pasta salads that you can make all summer long, these pasta salad recipes are for you! Greek Pasta Salad, Italian Pasta Salad and Summer Pasta Salad—all three of these pasta salads can be made ahead of time making them perfect for meal prep or as a side dish for cook outs next to summer meals like grilled chicken, burgers or more! #pastasalad #saladrecipe #pastasaladrecipe

👉FULL RECIPES:
Greek Pasta Salad: https://themeddish.com/Greek-Pasta-Salad-Recipe
Italian Pasta Salad: https://themeddish.com/Italian-Pasta-Salad-Recipe
Summer Pasta Salad: https://themeddish.com/Summer-Basil-Pasta-Salad

More Salad Recipes: https://youtube.com/playlist?list=PLNLLLtGyGf0A-wYRixOZyQ0kLhoSJtqHK&si=KT8dbpP5RWhNb7jP
More Summer Recipes: https://youtube.com/playlist?list=PLNLLLtGyGf0ATx6ZRpsCNvd0CuB02wFae&si=WosCbMJ7CTeLG0CB

👉POPULAR PRODUCTS
My Cookbook: https://themediterraneandish.com/cookbooks/
Mediterranean Spices: https://bit.ly/TMD-Spices
Extra Virgin Olive Oil: https://bit.ly/TMD-EVOO
SHOP: https://shop.themediterraneandish.com/

🍅INGREDIENTS: 🍅
1️⃣ GREEK PASTA SALAD
For the Greek Pasta Salad
🔹8 ounces farfalle (bowtie pasta)
🔹1/2 English cucumber, chopped
🔹1 green bell pepper, chopped
🔹10 ounces cherry tomatoes, halved
🔹1 to 2 shallots, chopped (or 1/3 to 1/2 cup chopped red onion)
🔹1 cup chopped fresh parsley
🔹2 tablespoons capers, drained and rinsed
🔹1/2 cup pitted Kalamata olives
🔹1/3 cup feta cheese, crumbled, more or less to your liking
For the Greek Salad Dressing
🔹1 lemon, zested and juiced
🔹1 tablespoon red wine vinegar
🔹2 garlic cloves, minced
🔹1 teaspoon dried oregano
🔹Kosher salt
🔹Black pepper
🔹Extra virgin olive oil

2️⃣ ITALIAN PASTA SALAD
For Italian Pasta Salad
🔹Kosher salt
🔹12 ounces pasta (I like fusilli or rotini)
🔹1 pint cherry tomatoes, halved
🔹1 bell pepper (any color), cored and chopped
🔹1 shallot, chopped
🔹1 cup (6 ounces) marinated artichoke hearts
🔹1/4 cup pitted kalamata olives
🔹6 pepperoncini, chopped
🔹6 to 8 ounces salami, cut into bite-size pieces
🔹6 ounces mozzarella cheese, torn (or mozzarella cheese balls)
🔹1/2 packed cup chopped fresh parsley
🔹1/2 packed cup chopped fresh basil leaves
For the Dressing
🔹1/4 cup extra virgin olive oil
🔹2 tablespoons white wine vinegar
🔹2 garlic cloves, minced
🔹1 teaspoon dried oregano
🔹1/2 to 1 teaspoon crushed red pepper flakes
🔹Kosher salt
🔹Black pepper

3️⃣ SUMMER PASTA SALAD
For the Summer Pasta Salad
🔹1/2 pound short pasta (like shells, rigatoni or bowtie)
🔹Kosher salt
🔹1 zucchini, thinly sliced
🔹1 cup fresh corn kernels (from 1 large ear of corn)
🔹1/2 to 1 teaspoon Urfa Biber or chili flakes
🔹1 cup cherry tomatoes, halved
🔹1/2 cup shaved parmesan, plus more to your liking
For the Basil Vinaigrette
🔹2 cups packed fresh basil leaves
🔹1 medium shallot, roughly chopped
🔹1 large garlic clove
🔹1 lime, juiced
🔹2 tablespoons white wine vinegar
🔹Extra-virgin olive oil (about 1/2 cup)
🔹1/2 teaspoon red pepper flakes
🔹Kosher salt

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:05 – Greek Pasta Salad
02:22 – Italian Pasta Salad
04:14 – Basil Pasta Salad

#MediterraneanFood #MediterraneanDiet #HealthyEating

Your top and best resource for easy Mediterranean recipes and more!

The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

[Music] All the flavors we love about a Greek salad, but with pasta in it. Mindblowing. I actually want to start with my dressing right in the bowl. Going in with the garlic. Citrus. I’m going to use lemon juice and red wine vinegar. Very easy. Nice big pinch of kosher salt. A nice big pinch of black pepper. Dried oregano. That’s right. Flavor party. Olive oil, our own brand. And you’re going to whisk as you drizzle. Chop the shallots. Next, we have a cuke. Big fan of English cucumbers because they’re sweeter and you don’t have to worry about peeling them. Bell pepper. Rough chop. While the pasta is still warm, you want to toss it in the dressing with the rest of the ingredients. Going in with our chopped veggies. Next, we have grape or cherry tomatoes. I really prefer to slice them because then that allows their juices to kind of come out too, and I think it’s more flavorful that way. Bunch of fresh parsley. I usually like to keep a little bit of the stem for more flavor. Look at this. Beautiful. Beautiful. Little bit of capers. I love the tang from the capers. And of course, we’re talking Greek salad. So, obviously, colamada olives. And let’s give this whole party another toss to make sure that the pasta and all the veggies are coated in the light dressing that we made. Nice block of creamy feta that you can crumble yourself. And I love a pasta salad because you can prep it ahead of time like I said and it stays in the fridge even like the flavors develop further and merry. You know what I mean? When the flavors marry. I don’t know. I love it. M. This is my kind of salad. I love a salad that’s even better the next day, you guys. And a big one to feed a crowd. M. It’s a keeper. 100%. Everyone loves a good pasta salad and today we’re going to do it up Italian style. If you are new here, subscribe and follow this channel for more delicious videos every single week. I’m going to start with my bell pepper. Chop these babies real small. One bell pepper goes in. All right, we’ve got a good pint of beautiful cherry tomatoes, which you don’t have to cut, but I cut them because I like the juices of the tomatoes to infuse my pasta with a little bit more magic. A beautiful tomatoes go in every single tomato. No tomato left behind. Shallots or onions, artichoke heart, peppini, give it a good chop. goes in my bowl. Some olives. These are already pitted. Most Italian pasta salads will have at least one meat. I am using salami today. Fresh mozzarella. I’m going to just tear this apart. A good cup of parsley. Bunch it up and chop like a prop. Goes in. Some basil. Point your knife down and chop. Basil love. Olive oil. The start of every delicious dressing. Dried oregano. Red pepper flakes. White wine vinegar. Two cloves of garlic. Salt. Pinch of black pepper. Whisk. Whisk. Whisk. Whisk. Give this whole thing a good toss. And you are in business. layers of texture and flavor from crunchy veggies and fresh herbs and all the Italian goodness we love. I have the pasta salad of the season, basil pasta salad. Let’s go make it. We’re going to be making a basil vinegarette for our pasta. We’re going to blanch the basil right here with the pasta. About 10 seconds and going right out into my prepared ice bath. You ask, why do we need to even blanch the basil? Because we want to preserve its beautiful green color. Grab the basil, put it in the paper towel, and you’re going to head to the sink and squeeze the crap out of it. You should end up with a tiny handful of basil. This goes in here. Beautiful. One large lime, shallot, olive oil, white wine vinegar, a pinch of salt, a pinch of red pepper flakes. That goes on. Okay. All right, we’re in business. That looks great. Dice up the zucchini nice and small. And take a towel. I take my corn and just go top to bottom. and it lands right on the towel. No big deal. Throw it away like your ex-boyfriend. A drizzle of some good extra virgin olive oil. Let’s go in with the zucchini. We’re going to get that sizzling. Salt, pepper, or fab. It is a Turkish deep purple pepper. It is just absolutely gorgeous. As soon as you see the zucchini kind of gaining some color, push it to the side a little bit and add your corn. Just a quick char. And I don’t want my veggies to get too soft. I still want them to have a nice bite. Doesn’t this look like summer in a skillet? I mean, it’s gorgeous. Okay, so we’ve got our pasta going in with our veggies. Basil vinegarette. Oo, baby. Oh, yeah. We’re not done. Don’t go anywhere. Cherry tomato, shaved parm, baby. Oh yeah. Now tell me if this is not the pasta salad of your dreams. You’ve got basil. You have some sweetness from the sweet corn. It’s summery. It’s viby. It’s bold. This is the pasta salad of the season. I can’t wait for you guys to try it. Oh yeah. I will see you later. Ciao.