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Mediterranean Pasta Salad

Mediterranean Pasta Salad

Southern Living SEPTEMBER 2005

  • Yield: Makes 8 servings
  • Cook time: 15 Minutes
  • Prep time: 20 Minutes
  • Chill: 2 Hours


  • 3/4 cup olive oil
  • 1/3 cup loosely packed fresh flat-leaf parsley
  • 1/3 cup balsamic vinegar
  • 4 anchovy fillets
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1 (16-ounce) box linguine


Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides. Cover vinaigrette, and chill 2 hours.

Cook pasta according to package directions. Rinse with cold water; drain. Toss cooked pasta with vinaigrette.

Mediterranean Antipasto Salad Platter: Prepare an additional recipe of the vinaigrette for Mediterranean Pasta Salad; do not add pasta. Marinate cooked green beans, pitted kalamata olives, and grape tomato halves in the vinaigrette 30 minutes; drain. Serve marinated items on a large platter with Mediterranean Pasta Salad, canned tuna, quartered hard-cooked eggs, drained capers, and red onions.


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Mediterranean Pasta Salad Recipe