Mediterranean Pasta Salad


¼ cup Pastene Extra Virgin Olive Oil
1 Tbsp Pastene Minced Garlic
3 Tbsp Pastene Red Wine Vinegar
1 tsp  honey
1 Tbsp fresh squeezed lemon juice
2 tsp fresh oregano, chopped
16 oz Pastene Tri-Color Fusilli
1 English cucumber, diced
1 pint cherry tomatoes, halved
1 cup Pastene Sliced Ripe Olives, drained
4 oz crumbled feta cheese
½ medium red onion, peeled and thinly sliced
salt and pepper to taste


  • In a small bowl whisk olive oil, garlic, vinegar, lemon juice, oregano and honey together in a bowl.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and rinse under cold water for about 20-30 seconds until cool.
  • Transfer the pasta to a large mixing bowl.
  • Add cucumber, tomatoes, olives, feta cheese, and red onion to the mixing bowl.  Pour the vinaigrette over the all of the ingredients and toss until everything is evenly coated.
  • Serve cold, garnished with extra feta and black pepper, if desired.

Product Used

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