Mediterranean summer pasta salad

Prep 15 min
Makes 4 Servings



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
2 tbsp
chopped capers, drained
2 tbsp
red-wine vinegar
2 tsp
garlic clove, minced
1/4 tsp


  • 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.

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.


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