Mediterranean Pasta Salad

4.5
(18) 14 Reviews
Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

12 servings

Rotini pasta is tossed with tomatoes, olives and zucchini in this Mediterranean Pasta Salad. Dress with mayo and Parm and prepare to be praised.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt; drain.
  • Mix tomatoes and mayo in large bowl. Add pasta; toss to coat. Reserve 1/4 cup cheese. Add remaining ingredients to pasta mixture; mix lightly.
  • Refrigerate at least 1 hour before serving. Sprinkle with reserved cheese just before serving.

Size Wise

At 12 servings, this recipe is good to make for a party or family gathering.

Storage Know-How

If there isn't a lot of room in your refrigerator, store the prepared salad in a large resealable bag until ready to serve. Transfer to bowl just before serving.

Special Extra

For added color and flavor, sprinkle salad with chopped fresh parsley just before serving.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 20g
Saturated fat 5g
Cholesterol 20mg
Sodium 560mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 2g
Protein 10g
   
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Elizbeth13 |

    It tasted like pasta in mayonnaise. After tasting it and not liking it, I added some Italian dressing, which helped it some. I noticed someone commented in the reviews that they used olive oil instead - that is a great idea! I'm going to try that next time. The zucchini, pepperoni and black olives is a great combination in a pasta salad, it's just the heavy mayonnaise flavor I didn't like. I will say that it tasted better the second day than it did the first. Maybe it needs more than 1 hour to refrigerate before the flavors really meld. I put it in the refrigerator for about 3 hours before eating it, but the second day was really when it started tasting better.

  • shannonhbailey |

    totally yummy! I used the cucumbers instead of zucinni, too. And for a lttle extra flavor, I added a packet of zesty italian dressing mix. I made it as a dish to take to church, but wound up dividing it so that I could have some here at the house!

  • brittneyahanson |

    I yhave made this many times, and I always get great reveiws! But I hate zucchini so we use a cucumber!

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