Mary Berry Mediterranean Pasta Salad

This salad is one of those dishes that accidentally steals the show. I first made it for a casual picnic—just something to go alongside a few sausage rolls and crisps—but everyone kept asking “who brought the pasta?” That’s when I knew it was more than a side. It’s a full-on main event if you want it to be.

What I didn’t expect was how much better it tasted after a night in the fridge. The lemon dressing soaks into the pasta, the roasted peppers go soft and smoky, and the salami adds just enough richness. It’s bold, fresh, and properly Mediterranean without being over-the-top faffy. Here’s how I make sure every bite’s full of flavour—and how to avoid soggy pasta salad syndrome.

A Few Reasons This Just Works

Most pasta salads get mushy or bland. This one’s clever in a few key ways:

• Dressing the pasta warm – Absolute game changer. The lemon and oil soak into the pasta instead of sliding off.
• Roasted peppers – They’re sweet, soft, and just smoky enough. Worth the 30 minutes in the oven.
• Two kinds of tomatoes – Semi-dried for richness, cherry for juiciness. It’s all about contrast.
• Salty hits – Between the olives, feta, and salami, you’ve got proper flavour built in.

Also, can we talk about the texture? Crunchy pine nuts, creamy feta, soft pasta, and crisp onion all playing together. It’s everything.

Ingredients + Why They Matter

• Red peppers (2) – Roasted until blistered. Adds depth and sweetness.
• Pasta shells (250g) – The shape matters! Shells catch bits of cheese and dressing in every bite.
• Extra virgin olive oil (75ml) – Use your good stuff here. It’s the base of the dressing.
• Lemon zest + juice (from 1 lemon) – Brightens the whole thing. I zest it straight into the pasta.
• Mayonnaise (1 tbsp) – Just enough to bind things without making it gloopy.
• Semi-dried tomatoes (75g) – Chewy and rich. Not sun-dried—those are too leathery here.
• Cherry tomatoes (8) – Adds juiciness. Quarter them if they’re big.
• Black olives (60g) – Pitted and roughly chopped. Kalamata work best.
• Salami (125g) – Savoury, meaty bite. I’ve used chorizo too—delicious.
• Red onion (1 small) – Sliced paper thin. Adds a little bite and colour.
• Parsley + mint (fresh) – One’s savoury, one’s sweet. Together, they brighten the dish.
• Feta (200g) – Crumbly, salty, perfect. I go for a block, not the pre-crumbled stuff.
• Pine nuts (60g) – Toasted until golden. Adds richness and crunch.

Making It Yours (Without Ruining It)

• Vegetarian? Skip the salami and add grilled courgette or marinated artichokes.
• No feta? Try crumbled goat’s cheese or mozzarella pearls.
• No mayo? You can leave it out, but I find it helps pull everything together.
• Extra veg? Cucumber works, but add it just before serving so it doesn’t water things down.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Pasta clumped together	Didn’t dress it while warm	Toss with oil and lemon as soon as it’s drained
Salad tasted flat	Skipped seasoning the dressing	Salt and pepper matter—taste and adjust
Pine nuts burned	Left them unattended	Stir constantly and remove from pan quickly
Salad got soggy overnight	Added tomatoes and feta too early	Add those just before serving if making ahead

How to Make Mary Berry’s Mediterranean Pasta Salad

1. Roast the peppers – Preheat the oven to 220°C (200°C fan). Halve and de-seed the peppers. Place cut-side down on foil-lined tray and roast for 30 minutes until the skins blister. Pop them in a plastic bag to steam and cool.
2. Cook the pasta – Boil in salted water for 7–8 minutes until al dente. Drain and immediately toss with olive oil, lemon zest, lemon juice, salt, and pepper. Let it cool while you prep the rest.
3. Chop the extras – Peel and chop the cooled roasted peppers. Halve the cherry tomatoes. Roughly chop the olives and salami. Slice the red onion thinly.
4. Mix the base – Add peppers, mayonnaise, semi-dried tomatoes, cherry tomatoes, olives, salami, onion, and most of the parsley to the pasta. Toss well and check seasoning.
5. Toast the pine nuts – Dry fry them over medium heat until golden. Don’t walk away—they burn fast.
6. Assemble and serve – Gently fold in the feta. Scatter over the mint, remaining parsley, and pine nuts. Serve at room temperature.

Tips from My Kitchen

• I always roast the peppers a day ahead—easier and less faff on the day.
• A splash of the oil from the semi-dried tomatoes adds bonus flavour to the dressing.
• If the salad’s been in the fridge, let it come to room temp before serving—it tastes better that way.
• I toss the red onion in a little lemon juice to take the edge off if serving to kids.

Storage + Serving

• Fridge – Keeps well in an airtight container for up to 3 days.
• Make ahead – Assemble everything except feta, pine nuts, and herbs. Add those just before serving.
• Serving tip – Tastes best slightly warm or room temp, not fridge-cold.
• Leftover idea – Stir into cooked couscous or top with a poached egg for a quick lunch.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different pasta shape?
A: Yes—fusilli or penne also work well. Just avoid spaghetti or tagliatelle—it won’t hold the dressing as nicely.

Q: Is this salad good for a buffet?
A: Absolutely. It’s hearty, holds up at room temp, and looks gorgeous on a big platter.

Q: Can I make it vegetarian?
A: Yes—leave out the salami. You can bulk it up with chickpeas or roasted aubergine instead.

Q: Do I need to peel the roasted peppers?
A: You don’t have to, but the skins can be a bit tough and bitter. Steaming them in a bag makes peeling easy.

Q: How do I stop it drying out in the fridge?
A: Add a drizzle of olive oil or squeeze of lemon when serving leftovers to freshen it up.

Try More Salad Recipes:

• Mary Berry Waldorf Salad
• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs
• Mary Berry Greek Salad with Asparagus Recipe
• Mary Berry Hot Smoked Salmon Rice and Asparagus Salad