Riviera pasta salad



18 min


15 cups (3.75 L)

* PLUS Cooking time: 8 minutes


  • 500 g pkg fusilli or small-shell pasta
  • 1/2 cup olive oil
  • 3 red wine vinegar
  • 2 tsp garlic cloves , minced
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 6 tomatoes
  • 3 oil-packed sun-dried tomatoes , halved
  • 3 green onions
  • 1 green bell pepper
  • 1 cup pimento-stuffed deli olives
  • 1 cup black olives
  • 1/2 cup crumbled feta


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, in a large bowl, stir oil with vinegar, garlic, salt, oregano and basil. Coarsely chop tomatoes and add. Drain sun-dried tomatoes and finely chop. Thinly slice green onions. Core and seed pepper, then chop into 1-inch (2.5-cm) pieces. Slice pimento-stuffed olives in half. Pit black olives, then slice in half. Add all to dressing.
  • Once pasta is cooked, drain well. Do not rinse. Immediately place in bowl with dressing and vegetables. Stir to evenly mix. Stir in cheese. Delicious warm, at room temperature or chilled. Salad will keep well, covered and refrigerated, up to 3 days. Bring to room temperature before serving. Taste and add more oil, vinegar or seasonings, if needed.

Nutrition (per serving)

  • Calories
  • 256,
  • Protein
  • 6.1 g,
  • Carbohydrates
  • 29.6 g,
  • Fat
  • 13.2 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 827 mg.

Since we used flavours from the Riviera ? olives, oregano, olive oil and sun-dried tomatoes ? we thought pasta seashells would be just right for this salad! However, it works well with most types of noodles.

Packed To Go

Place cold salad in plastic bags or a large plastic container with a tight-fitting lid. Wrap a few extra sliced green onions in a damp paper towel, then plastic. Scatter over salad before serving.