Mediterranean Pasta Salad

Print Friendly, PDF & Email


  • Orgran 350g spirals
  • 1 medium sized zucchini (diced)
  • 1 medium sized eggplant (diced)
  • 1 red capsicum (cut into strips)
  • 130g mixed olives (halved)
  • 2 punnets red and yellow cherry tomatoes (halved)
  • Fetta (crumbled)
  • Olive oil
  • Lemon juice
    1tsp Minced garlic
  • Fresh basil (chopped)
    1tsp dried basil
  • 1tsp dried oregano
  • ½ tsp chilli flakes
  • Salt and pepper to taste


  1. Cook pasta spirals according to packet instructions. Drain and place into a large bowl
  2. In a large saucepan, add diced zucchini and eggplant, along with minced garlic, dried basil, oregano, and a drizzle of olive oil, and gently cook until softened, stirring occasionally. Transfer to the large bowl with the pasta.
  3. In the same saucepan, cook capsicum strips, along with a drizzle of olive oil, chilli flakes and salt and pepper until lightly charred and softened; about 5-10 minutes. Once cooked transfer to the large mixing bowl.
  4. To the pasta mix, add tomatoes, olives, a handful of fresh basil, salt and pepper, and a drizzle of olive oil and lemon juice to taste. Stir to combine.

Leave a Reply

Your email address will not be published. Required fields are marked *