This Mediterranean pasta salad is fresh, zesty, and perfect for picnics, buffets, or meal prep. Packed with roasted peppers, tomatoes, feta, and olives, it’s full of flavour and texture. Tossed in a lemony olive oil dressing, it’s a simple and delicious dish you can make ahead!
Ingredients Needed:
- 2 red peppers
- 250g (9oz) pasta shells (conchiglie)
- 75ml (2½fl oz) extra virgin olive oil
- Finely grated rind and juice of 1 lemon
- Salt and freshly ground black pepper
- 1 tbsp mayonnaise
- 75g (2½oz) semi-dried tomatoes, roughly chopped
- 8 cherry tomatoes, halved or quartered
- 60g (2oz) black olives, pitted and roughly chopped
- 125g (4½oz) salami, cut into bite-sized chunks
- 1 small red onion, finely sliced
- 4 tbsp chopped fresh flat-leaf parsley
- 60g (2oz) pine nuts
- 200g feta cheese, drained and cubed
- 4 tbsp chopped fresh mint
How To Make Mediterranean Pasta Salad
- Roast the peppers: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Line a baking sheet with foil. Halve the red peppers and remove the cores and seeds. Place them cut-side down on the baking sheet and roast for 30 minutes until the skins blister. Transfer the hot peppers to a plastic food bag, seal, and leave to cool.
- Cook the pasta: While the peppers roast, bring a large pan of salted water to the boil. Add the pasta, stir, and cook over medium-high heat for 7–8 minutes (or follow packet instructions) until al dente. Drain and transfer to a large bowl. While still warm, toss with olive oil, lemon zest, lemon juice, salt, and pepper. Stir occasionally as it cools.
- Prepare the salad base: Once the peppers have cooled, remove them from the bag and peel off the skins. Roughly chop the roasted pepper flesh. Add to the pasta along with the mayonnaise, semi-dried and fresh tomatoes, olives, salami, red onion, and most of the parsley. Toss everything together and check the seasoning.
- Toast the pine nuts: Heat a small, dry frying pan over medium-low heat. Add the pine nuts and toast for a few minutes, stirring constantly, until golden brown. Remove from the pan immediately to prevent burning.
- Assemble and serve: Gently fold the feta cheese into the salad. Scatter the remaining parsley, fresh mint, and toasted pine nuts over the top. Serve at room temperature.
Recipe Tips
- Dressing the pasta while warm: Tossing the pasta with olive oil and lemon juice while still warm helps it absorb flavour and keeps the shells separate.
- Toasting pine nuts: Stir them constantly in the pan to prevent burning. Once golden, remove them straight away as they will continue to cook in the residual heat.
- Make-ahead tip: Prepare the salad up to step 3, then store it in the fridge. Add the feta, pine nuts, and herbs just before serving for the best texture and taste.
How To Store Leftovers
Keep the salad in an airtight container and refrigerate for up to 3 days. Stir well before serving.
Try More Salad Recipes:
- Greek Salad with Asparagus Recipe
- Lemon and Tarragon Chicken
- Broccoli and Quinoa Salad
- Moroccan Summer Salad
Mary Berry Mediterranean Pasta Salad
Course: SaladsCuisine: MediterraneanDifficulty: Easy6
servings15
minutes30
minutes320
kcalThis Mediterranean pasta salad is fresh, zesty, and perfect for picnics, buffets, or meal prep. Packed with roasted peppers, tomatoes, feta, and olives, it’s full of flavour and texture. Tossed in a lemony olive oil dressing, it’s a simple and delicious dish you can make ahead!
Ingredients
2 red peppers
250g (9oz) pasta shells (conchiglie)
75ml (2½fl oz) extra virgin olive oil
Finely grated rind and juice of 1 lemon
Salt and freshly ground black pepper
1 tbsp mayonnaise
75g (2½oz) semi-dried tomatoes, roughly chopped
8 cherry tomatoes, halved or quartered
60g (2oz) black olives, pitted and roughly chopped
125g (4½oz) salami, cut into bite-sized chunks
1 small red onion, finely sliced
4 tbsp chopped fresh flat-leaf parsley
60g (2oz) pine nuts
200g feta cheese, drained and cubed
4 tbsp chopped fresh mint
Directions
- Roast the peppers: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Line a baking sheet with foil. Halve the red peppers and remove the cores and seeds. Place them cut-side down on the baking sheet and roast for 30 minutes until the skins blister. Transfer the hot peppers to a plastic food bag, seal, and leave to cool.
- Cook the pasta: While the peppers roast, bring a large pan of salted water to the boil. Add the pasta, stir, and cook over medium-high heat for 7–8 minutes (or follow packet instructions) until al dente. Drain and transfer to a large bowl. While still warm, toss with olive oil, lemon zest, lemon juice, salt, and pepper. Stir occasionally as it cools.
- Prepare the salad base: Once the peppers have cooled, remove them from the bag and peel off the skins. Roughly chop the roasted pepper flesh. Add to the pasta along with the mayonnaise, semi-dried and fresh tomatoes, olives, salami, red onion, and most of the parsley. Toss everything together and check the seasoning.
- Toast the pine nuts: Heat a small, dry frying pan over medium-low heat. Add the pine nuts and toast for a few minutes, stirring constantly, until golden brown. Remove from the pan immediately to prevent burning.
- Assemble and serve: Gently fold the feta cheese into the salad. Scatter the remaining parsley, fresh mint, and toasted pine nuts over the top. Serve at room temperature.
Notes
- Dressing the pasta while warm: Tossing the pasta with olive oil and lemon juice while still warm helps it absorb flavour and keeps the shells separate.
- Toasting pine nuts: Stir them constantly in the pan to prevent burning. Once golden, remove them straight away as they will continue to cook in the residual heat.
- Make-ahead tip: Prepare the salad up to step 3, then store it in the fridge. Add the feta, pine nuts, and herbs just before serving for the best texture and taste.