Mediterranean summer pasta salad


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
Mediterranean summer pasta salad

Mediterranean summer pasta salad
Photo by Angus Fergusson

Chatelaine Triple Tested


  • 1/2 450-g pkg fusilli pasta, about 3 cups

  • 1 can romano beans, drained and rinsed

  • 1/2 cup kalamata olives, pitted and halved

  • 1/2 cup chopped fresh parsley

  • 3 tbsp olive oil

  • 2 tbsp chopped capers, drained

  • 2 tbsp red-wine vinegar

  • 2 tsp lemon zest

  • 1 garlic clove, minced

  • 1/4 tsp salt


  • Cook pasta according to package directions, omitting salt, 10 to 12 min. Drain and rinse with running water until cold. Drain well.

  • Stir beans with olives, parsley, oil, capers, vinegar, zest, garlic and salt in a large bowl. Add pasta to bean mixture and stir to combine. Season with fresh pepper.

Nutrition (per serving)

Calories 456, Protein 14g, Carbohydrates 64g, Fibre 8g, Sodium 873mg.

Tossed with romano beans, olives and parsley, this colourful pasta makes an impressive dish at an summer gathering.

For Cheese or Meat Lovers:

Add crumbled feta or sliced grilled sausages.