So, I thought it seemed only fitting, after yesterday’s post, to share a recipe using one of the delicious products I was sent home with from the farm.  I chose the pickled peppers and used them in this delicious pasta salad.  With warm weather ahead and busy evenings upon us I have been pulling together quick, filling recipes for the summer that won’t have me firing up the oven.  This one perfectly fits the bill.

If you don’t have access to the pickled pepper product (try saying that fast 5 times) I used here, then you can substitute it with pickled pepperoncini peppers.

pasta salad

Mediterranean Pasta Salad

adapted from Food Network

Kosher salt

1 pound tricolor pasta, such as bow tie, rotini or fusilli

1/4 cup balsamic vinegar

2-3 teaspoons dijon mustard

Freshly ground pepper

2/3 cup olive oil

1/3 cup diced sun-dried tomatoes

1/4 fresh basil, julienned

1/4 cup red onion

1/2 cup Ely Farms pickled peppers (or 2 large pepperoncini peppers) diced

3 tablespoons black olives

2 teaspoons fresh oregano, chopped

1 1/2 ounces of feta cheese, crumbled


Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente;  drain, then rinse with cold water to cool.

While pasta is cooling make the vinaigrette:  Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl.  Gradually whisk in enough oil to make a smooth dressing.  Season with salt and pepper.

Combine the sun-dried tomatoes, basil, onion, peppers, olives and oregano in a large bowl.  Add the cooked pasta.  Add the vinaigrette until ingredients are coated, but not drenched.  Add feta and season with salt and pepper to taste.

pasta salad

**If you are looking for some great new blog reads pop over to ‘in these small moments’ where Nichole is sharing 5 of her new favorite blogs.  I’m honored to be among them.


8 Responses to Mediterranean Pasta Salad

  1. Nichole says:

    This looks amazing. I would have never thought to use pepperocinis!

    Thank you for mentioning me here. Your blog brings me so much joy. I love that I can share that with others. :)

    • Alison says:

      Thanks Nichole for sharing my blog on yours. Not having done this for long I am so amazed by the generosity of the blogging community. It’s wonderful!

  2. Angie says:

    Went to hy-vee & found the peppers! Serving it for Sunday lunch..can’t wait.

  3. Mmm yum! This sounds so tasty!

  4. Mariam Emneina says:

    I made this today!! It was DELICIOUS!!
    I love basil, sun dried tomatos, and feta to begin with…and the dressing was amazing!

    • Alison says:

      I’m so glad you liked! Aren’t tomato, basil and feta just the best flavors?

  5. angie arms says:

    Just thought that I’d let you know that you are a constant companion in my kitchen today! I am preparing for 18 people to come in and out of my doors in the next 2 days. I am making mediterranean pasta salad (wondered if the single pickeled pepper maker ever tried your recepie) , roasted veggie sandwiches, taco dip and the chocolate covered almonds w/ sea salt plus a soup etc. to round it all off. Thanks for equipping me! It is all so easy to make ahead, so I can enjoy my company. My house smells amazing right now:)

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