Mediterranean Pasta Salad

We are glad to see you on! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Mediterranean Pasta Salad

Mediterranean Pasta Salad
6 servings

350 g Makfa corrugated pasta swirls “Riflyonye”

200 g cherry tomatoes

60 g pitted olives

30 g caperberries

a generous handful of ruccola

50 g pine nuts


For the dressing:

1 clove of garlic

4 tbsp olive oil

2 tbsp dry red wine

1 tbsp honey

1 tsp mix of dried Italian herbs

salt, pepper

10 minutes

Additional properties Vegetarian


1. Boil pasta in slightly salted water for 6 minutes according to the instructions on the packaging to al dente perfection. Cut cherry tomatoes into 2-4 parts.

2. For the dressing peel garlic, press it and mix with other ingredients.

3. Get pasta in a colander, then place it in the salad dish. Add tomatoes, olives, caperberries, and ruccola. Dress the salad and mix. Decorate with pine nuts when serving.

Cuisine European cuisine
Dish type Soups and Salads