Mediterranean Pasta Salad

I can eat pasta every day. Literally every day and for every meal. I don’t think I will ever tire from having pasta.

I am totally in love with Italy and all things Italian, especially the food culture and Mediterranean flavours. The past two years I’ve travelled to different parts of Italy as part of my school’s annual residential visits (I’m a teacher) and every time I either learn a new flavour or I come across a new pasta type that I hadn’t had before. This year, in Sicily, I found Busiate, a tightly wound coil-like pasta that is perfect with a meaty sauce.

Read: Sicily: A fleeting visit and also Sicily: Discovering Etna

Unfortunately I couldn’t find busiate here in England so I’ve had to make do with some Fusilli to make this pasta salad with a Mediterranean twist.


  • 250g dried fusilli pasta, cooked according to instruction and left to cool completely
  • 1/2 red onion, finely chopped
  • 12 pitted green olives, halved
  • 125g soft goat’s cheese, cubed
  • 2 tablespoons fresh oregano leaves
  • 3 tablespoons good quality balsamic vinegar
  • 3 tablespoons extra virgin olive oil, the one I use has truffle infused
  • Sea salt and freshly ground black pepper to taste


  • Combine the cold pasta with the onion, olives and goat’s cheese and set aside.
  • In a small bowl whisk together the oregano, vinegar and oil. Pour over the pasta salad.
  • Season to taste before serving.

This dish is perfect as a side salad at a braai or as part of your Summertime Sunday lunch.

Mediterranean Pasta salad

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2 Comments on “Mediterranean Pasta Salad

  1. Pingback: Ultimate Cobb Salad – Life, with Clotted Cream

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