Mary Berry’s Mediterranean Pasta Salad is a vibrant, sun-drenched dish packed with roasted vegetables, salty olives, and a rich tomato-herb dressing. Ideally the pasta should be tossed with the dressing while it is still warm to allow the starch to absorb the flavors, preventing the salad from becoming dry as it cools.
Mary Berry Mediterranean Pasta Salad Recipe Ingredients
- 350g (12 oz) pasta shapes (such as penne, fusilli, or farfalle)
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
- 1 red onion, finely chopped
- 100g (4 oz) sun-dried tomatoes in oil, drained and chopped
- 50g (2 oz) pitted black olives, sliced
- 2 tbsp fresh basil, chopped
- Salt and freshly ground black pepper
For the Tomato Herb Dressing:
- 6 tbsp olive oil (you can use some oil from the sun-dried tomato jar)
- 2 tbsp red wine vinegar
- 1 tbsp tomato purée
- 1 tsp sugar
- 1 tsp dried oregano
- 1 garlic clove, crushed
How To Make Mary Berry Mediterranean Pasta Salad Recipe
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shapes and cook for ten to twelve minutes, or until al dente. Drain the pasta well.
- Make the Dressing: While the pasta is cooking, place the olive oil, red wine vinegar, tomato purée, sugar, dried oregano, and crushed garlic into a screw-top jar. Season with salt and pepper. Shake the jar vigorously until the dressing is thick, red, and emulsified.
- Infuse the Flavor: Place the warm, drained pasta into a large serving bowl. Pour the dressing over the pasta immediately. Toss well to coat every piece. Let the pasta cool to room temperature.
- Prepare the Vegetables: Dice the red and yellow peppers into small, uniform pieces. Finely chop the red onion and slice the black olives. Drain and chop the sun-dried tomatoes.
- Assemble: Add the chopped peppers, onion, olives, and sun-dried tomatoes to the cooled pasta bowl. Stir gently to combine the colors evenly.
- Finish: Just before serving, stir in the fresh chopped basil. Taste and adjust the seasoning if necessary.
Recipe Tips
- Use the Jar Oil: For an extra boost of flavor, substitute half of the olive oil in the dressing with the flavorful oil from the sun-dried tomato jar. It is packed with infused herbs and tomato essence.
- Pasta Choice: Short shapes with ridges or twists (like fusilli) are best because they trap the dressing and herbs in their crevices.
- Make Ahead: This salad tastes even better the next day. Making it twenty-four hours in advance allows the dried oregano and sun-dried tomatoes to release their full flavor into the pasta.
- Roasting Option: For a deeper flavor, you can roast the peppers and onions in the oven for twenty minutes before adding them to the salad, though Mary’s classic recipe often uses them raw for crunch.
What To Serve With Mary Berry Mediterranean Pasta Salad
Pasta salad accompaniments are hearty, colorful additions frequently served at summer picnics or barbecues. Ideally the grilled meats should be marinated in lemon and herbs to mirror the Mediterranean profile of the pasta dressing.
- Grilled chicken kebabs or lamb chops
- Mary Berry Falafel for a vegetarian feast
- Garlic bread or focaccia
- A crisp green salad with Mary Berry French Salad Dressing
How To Store Mary Berry Mediterranean Pasta Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to three days.
- Moisture Check: Pasta tends to absorb dressing over time. If the salad looks dry after being in the fridge, drizzle with a little extra olive oil and toss before serving.
- Freeze: This recipe does not freeze well. The texture of the peppers and onions will become mushy, and the pasta can become grainy.
Mary Berry Mediterranean Pasta Salad Nutrition Facts
- Calories: 290 kcal (per serving)
- Carbohydrates: 38g
- Protein: 6g
- Fat: 12g
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated per serving based on six servings.
FAQs
Yes, adding small cubes of Feta cheese or mozzarella pearls is a delicious addition that adds a creamy texture to the salad. Add the cheese just before serving so it stays fresh.
You can, but sun-dried tomatoes provide a concentrated, chewy sweetness that defines this recipe. If using fresh tomatoes, remove the seeds so they don’t water down the dressing.
Yes, this recipe is naturally vegan and dairy-free, making it an excellent crowd-pleaser for diverse dietary needs.
Try More Recipes:
- Mary Berry Green Salad Recipe
- Mary Berry Mixed Bean Salad Recipe
- Mary Berry Watermelon and Feta Salad Recipe
Mary Berry Mediterranean Pasta Salad Recipe
Description
A rich and tangy pasta salad featuring sun-dried tomatoes, olives, and a signature tomato-oregano dressing.
Ingredients
Instructions
- Boil pasta until al dente; drain.
- Shake dressing ingredients in a jar until emulsified.
- Toss warm pasta with the dressing; let cool.
- Chop peppers, onions, tomatoes, and olives.
- Stir vegetables into the cooled pasta.
- Garnish with basil and serve.
Notes
- Based on the recipe from “Mary Berry’s Complete Cookbook.”
- To make it a main meal, stir in a can of drained tuna or cooked chicken strips.
- Ensure the pasta is cool before adding fresh basil to prevent the herbs from wilting.
