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Mediterranean Pasta

We love the crunch of the uncooked tomatoes in this dish. Great for a hot, summer day, when fresh tomatoes are readily available.

Mediterranean Pasta


  • 4 cups chopped tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 4 cups cooked angel hair (about 8 ounces uncooked pasta), cooked without salt or fat
  • ¼ cup (1 ounce) crumbled feta cheese
  • ½ cup roasted pine nuts (put the white pine nuts in a very hot frying pan, without fat on it, and stir until they get a nice “toasty” color) 



  1. Combine first 7 ingredients in a large bowl, and stir well. 
  2. Serve at room temperature over cooked pasta, and sprinkle with crumbled feta and pine nuts.
  3. Serving size: 1 cup tomato mixture, 1 cup pasta, 1 tablespoon cheese, and 2 tablespoons pine nuts.

Photo by Bernal Saborio G. (berkuspic)

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