mediterranean pasta delight

I can’t believe I haven’t posted this recipe before! A catering place I worked at during my sophomore year had this pasta salad in their case daily, served cold, but it is also delicious warm. I like to eat it hot for dinner, then eat the leftovers cold the next day! This is also a great dish to bring to a summer picnic or potluck (yes, I’m already dreaming of summer.)

Mediterranean Pasta Delight

Makes enough for 4-6 hungry people, or leftovers for a few days for 1-2 people.


1 lb. any short pasta (orzo, penne, shells, spirals)

2 large red bell peppers

1 small or 1/2 large red onion

2  15-oz cans artichoke hearts

2  4-oz cans chopped black olives

8 oz block herbed feta cheese*

Olive oil, salt, pepper to taste

*If you can only find plain feta cheese, you’ll need dried basil, oregano, parsley, and garlic.


1. Cook pasta according to box directions. Drain, toss with olive oil, and set aside in a covered pot.

2. While pasta is cooking, dice bell peppers and onions. Saute on medium heat with olive oil and fresh black pepper.

3. Drain the artichoke hearts and give them a rough chop. If you want things to look pretty, cut the hearts into quarters with a sharp chef knife. Add to the onion and bell pepper mixture.

4. Add the cans of chopped black olives. Heat the mixture through, then add to the pasta.

5. Crumble herbed feta into the pasta. If you like plain feta, that’s fine too!

6. If your feta is plain and you want some more flavor, I usually spice this pasta up with lots of dried oregano, parsley, powdered garlic, and a little basil. The feta is naturally salty, so I almost never add salt.

7. Mix it all up, and serve warm!


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