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Mediterranean Pasta Salad

A cool treat for hot summer days, perfect for weeknight dinner or weekend garden parties!


  • 1 package Tinkyada Brown Rice Pasta Fusilli

  • 1 cup cherry tomatoes, cut in half

  • 6 mini cucumbers, cut in half moons

  • 1 green bell pepper, diced

  • ½ cup Kalamata olives

  • ½ red onion, diced

  • 250g feta cheese, gently crumbled

For the dressing

  • ⅓ cup olive oil

  • 2 tbsp red wine vinegar

  • 3 tbsp lemon juice

  • 1 tsp dried oregano

  • Salt and pepper to taste


  1. Bring a large pot of water to a boil and cook Brown rice pasta Fusilli according to package directions, rinse with cold water, drain well and then set aside.

  2. In a large bowl, whisk to combine the olive oil, vinegar, lemon juice, oregano, salt and pepper. Pour in the pasta, vegetable, and cheese, toss to coat. Cover and chill for 3 hours before serving to allow flavors to develop.

  3. Enjoy!


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