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So, I sort of have this thing I do where if I put sun-dried tomatoes in a recipe (which, let’s be real, happens a lot around here), I am automatically 75 times more likely to use the word “Mediterranean” in the title of that recipe.

I suppose by the time I have come up with the idea for a recipe, and then put in the effort to execute it, I have used up all of my creativity brain cells and am left with very little brain power to come up with a good name for it.

So I don’t know if we can technically say that this pasta salad is “Mediterranean” or not, but it does have some pretty awesome flavors going on.

I mean, let’s look at our salad components here. Pasta (obviously), white beans, peas, sun-dried tomatoes, and olives. Pretty solid.

And our dressing? That’s what really brings the big game here. A creamy dressing – using a base of Greek Yogurt instead of mayonnaise – flavored with lemon and just a little bit of pesto. Nothing too heavy or overpowering, just flavorful enough to enhance and bring together the other players.

And this salad really only got better with time. Day one? It was good. After sitting overnight? The flavors had developed and it was even better. By day three it hit its own personal level of perfection and I was sad to finish the last of it.

Well, not sad enough to keep it around any longer. I was hungry, after all.

Creamy Mediterranean Pasta Salad

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For the dressing:

  • 1/2 cup fat-free Greek Yogurt
  • Juice of two lemons
  • 3 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 1 heaping tablespoon pesto jarred is fine
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the salad:

  • 8 ounces small shaped pasta
  • 1 can white Cannellini beans, drained and rinsed
  • 1 cup frozen peas thawed
  • 1 cup oil-packed sun-dried tomatoes cut into strips
  • 1/2 cup sliced black olives


  • Cook pasta according to package directions. Drain, rinse, and set aside.
  • While pasta is cooking, whisk together the dressing ingredients until smooth. Taste for seasoning.
  • Toss cooked pasta with beans, peas, tomatoes and olives. Stir in dressing until everything is fully coated. You may want to only use half of the dressing at first, adding more as necessary.
  • Chill for at least two hours before serving, although longer (overnight) is best to allow flavors to fully develop.


Dressing recipe adapted from The Pioneer Woman.
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  1. Mediterranean or not, this looks delicious! My family loves pasta salad but I bored with the same ones over and over. This is definitely getting added to the list

  2. Hi There, Wow…this recipe is looking Wonderful and I’m loving it so much. Today I was out of ideas and was wandering what to make. Got the answer now…! I can’t wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

  3. Oooo Stephie I love this pasta salad!! I’d have to sub in some soy yogurt for the greek but I’m dying to try this!

    If you put sun-dried tomatoes in something I’m 99% sure I’m going to be obsessed with it 🙂 I always have a jar stashed in my pantry, so good!

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