Friday Flashback: Mediterranean Pasta Salad

July 2, 2010

Just in time for the 4th of July, a tangy tasty take on pasta salad, originally posted last year.

This Greek pasta salad has been one of our favorites for many years. It earned a new name a few years ago and will now always been known around here as, umm, cover your ears/eyes if you’re squeamish about these things, F You Pasta Salad.

When our oldest son was in Baghdad, he asked us to host a big bash for his birthday to support Operation Troop Box. He was able to keep up with the preparations via webcam and, when he saw the huge bowl of his favorite pasta salad, his response was “F you, I can’t eat it!” He was kidding, sorta, as he was reminded of yet one more thing he was missing. At any rate, the name has stuck and he’s home, happily growing his own peppers to make this dish as often as he can.

  • Bowties or Rotini, 1 to 1.5 pounds
  • Olive Oil
  • 2 to 3 Lemons
  • Oregano, 2-3 teaspoons fresh snipped
  • Feta Cheese, about 8 ounces
  • Parmesan, about 1 cup grated
  • Red Bell Pepper
  • Olives (Whatever kind you like. I don’t like them and pick them out of this dish so I’m not the one to ask)
  • Pepperoncinis
  • Salt/Pepper

Put the water on for the pasta and then juice two or three lemons.

Combine lemon juice with about 1/2 cup of olive oil.

Snip the oregano, or use dried. It doesn’t make a huge difference for this dish.

Mince one clove of garlic, pretty fine.

Add oregano, garlic and season with salt and pepper to taste.

Slice the pepper into thin strips then cut those into small pieces.

Grate a cup or so of Parmesan.

Combine red pepper, pepperoncinis and olives in a large bowl.

Add the crumbled feta.

Meanwhile, your pasta should be done. Drain and rinse well with cold water, until it’s cool enough that it won’t melt the cheese.

Add pasta to bowl.

Add Parmesan and dressing.

Stir well and just the flavors.  I sometimes add more salt, pepper or lemon juice. Chill a bit before serving. Enjoy!

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{ 5 comments… read them below or add one }

1 katieb July 2, 2010 at 11:54 am

looks good! i add artichokes to my pasta salad!!


2 Karen Bove July 2, 2010 at 7:56 pm

Ooh, artichokes would be a great addition to this. And maybe a handful of sundried tomatoes?


3 Barbara July 5, 2010 at 3:07 pm

Haven’t been by to visit you for a while….

Really love this salad. I make a similar one, without the feta and pepperoncinis. Lots of black olives, tomatoes, red pepper and fresh Parmesan with a basic french dressing. I love that you added some oregano and next time I will add some feta.


4 Olga @ MangoTomato July 11, 2010 at 10:09 pm

great minds think alike! I made a pasta salad (using orzo) for lunch for the next few days. I’m in ♥ with your photos.


5 erika July 14, 2010 at 8:52 am

great job with nice fotos …


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