You may be thinking “Wait, haven’t I already seen a recipe for Mediterranean Pasta Salad on hellomoonies before?” and you’re right – I posted this (almost identical) recipe in June.
However, I think there’s always room for experimenting, and one of my favourite parts of cooking is trying to improve recipes you already know and love.
I’ve kept the original recipe, as I know everybody’s taste defers and some may prefer that one – you can find it here. If you’re unsure which one to try, I’ll break it down for you: the original mediterranean pasta salad recipe has a fairly strong vinegar flavour, and this one still uses vinegar, but has a less overwhelming taste of it. I definitely prefer this one, but if you love vinegar, go with the other.
I also chose to increase the amount of some of the ingredients used – again, somewhat experimenting, but also because I wanted more pasta so there’d be heaps for me to take to work for lunches (ain’t no shame.)
If you try this recipe, don’t be afraid to increase or decrease any amount of ingredients – or even remove some altogether or add others in (just a tip, I think black kalamata olives would be amazing in this… Kicking myself for not thinking of them earlier!) That’s one of the great things about this recipe, quantity isn’t important – it’s per your own taste.
So tasty! Just a side note, if you don’t like the onion to be as strong, you can put it in a bowl of cold water for a few minutes after slicing to reduce some of the bite. I included that as a step in the original recipe, but I actually prefer my red onion to have a bit of bite!
What’s your favourite kind of pasta salad?