Mediterranean pasta


Mediterranean pasta salad

This is an addictive meal, a “wake up in the middle of the night for a bite” meal… a “you have more than me” meal. This is a recipe from way back in the days, when I used to sleep over at my friend’s house and her mom knew I was coming. Then she would make me that pasta salad. I could simply not get enough, it looks mediterranean pasta saladsomehow like a boring and simple pasta salad but there is something in it, like a drug, that makes it addictive. With the years, I transformed it to my taste, I add the feta cheese, and fresh basil leaves and this version I used integral pasta.MedPastaSalPIN

The ingredients are the typical “mediterranean” ones, except for the broccoli. The sauce for this pasta salad is simply a good extra-virgin olive oil and that’s it. Also this salad become better the longer it stays in the fridge, all the flavours mix up good then, so it’s one of those few meals that gets better over time. Another plus of this recipe is that once done, you have it for a while, lunch for the kids for example. You’ll see, soon the little friends of your kid will ask you for it, just like I did! So let’s do this simple,healthy and addictive pasta salad.

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So let’s make that pasta salad!

Mediterranean pasta salad

Makes 6-8 portions

Ingredientsmediterranean pasta salad(2)
  • 500g pasta of your choice
  • 2 chickens breast in small cubes
  • 1 red pepper sliced
  • 1 onion sliced
  • 1 broccoli in small pieces
  • 1 brick of feta cheese in cubes
  • 2tbsp dried basil, thyme mix
  • 50ml extra-virgin olive oil
  • few fresh basil leaves
  • salt and pepper
  1. Cook your pasta, drain and rinse in cold water
  2. Add the olive oil and half the herb mix
  3. Sauté at high heat the cubes of chicken, the half of the herb mix in olive oil, until cooked
  4. Sauté the vegetables, al dente, they should be really crunchy
  5. Mix the chicken and vegetables into the pasta pot and let it cool
  6. Once the pasta salad colder, add the feta cubes and basil leaves, salt and pepper
  7. Leave in the fridge an hour before serving

You’ll see, you’ll make many happy with this simple pasta salad! Enjoy!



Mediterranean pesto

So here is a start! My first post ever! An emptying of the fridge recipe… I called it Mediterranean pesto pasta since it’s basically a basil pesto, but instead of the basil I used a bunch of flat-leaved parsley, and the usual garlic, parmesan, pine nuts, extra-virgin olive oil and a few cherry tomatoes. How simple! Just because it’s simple doesn’t mean it doesn’t deserve a spot at the top of my pasta favorites.

Mediterranean pesto

The good of a simple herb called Parsley: A friend of mine, a nurse, told me he lost tremendous amount of weight by drinking some parsley tea daily. Apparently parsley has many healthy properties, it eliminates toxins, helps reduce high blood pressure and respiratory problems, it stimulates the system, it’s a diuretic and it’s an anti-infectious. So basically, we should be going “full on” parsley in our lives in order to live to be 200 years old.


Mediterranean pesto pasta

Let’s see… it’s a recipe for 2 normal portions or for 1 ogre.

Preparation under 20 min.

IngredientsMediterranean pesto
  • 250g of any kind of dry pasta
  • 50ml or 3 tbs of top notch extra-virgin olive oil
  • a bunch of flat-leaved parsley (2 full hands)
  • 1 garlic clove
  • parmesan Reggiano to your needs
  • a splash of fresh lemon juice
  • a bunch of cherry tomatoes
  • salt and pepper
  1. Simply put everything, except the tomatoes,in a mixer. Add more olive oil if too thick
  2. Blend
  3. Cook the pasta to your taste, or regenerate your leftovers of plain pasta from the fridge in SALTY boiling water
  4. Drain and mix everything together
  5. Add the tomatoes,salt, pepper and serve.

Et Voilà! How simple!