Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings as a side dish
Ingredients: 1 1 pound tricolor pasta; ¼ ¼ cup balsamic vinegar; 2 2 teaspoons Dijon mustard; ½ ½ teaspoon salt; ½ ½ teaspoon freshly ground black pepper; ½ ½ cup extra-virgin olive oil; ⅓ ⅓ cup diced sun-dried tomatoes; 1 (14.5-ounce) 1 (14.5-ounce) can artichoke hearts; ¼ ¼ cup fresh basil; 2 2 teaspoons chopped fresh oregano; ¼ ¼ cup diced red onion; ¾ ¾ cup black or kalamata olives; 2 2 teaspoons saute spice (see note); 4 4 ounces feta cheese; ½ ½ cup freshly grated Parmesan cheese

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4.5

75 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
8 servings as a side dish
Calories
540 kcal
Course
Salad
Cuisine
Mediterranean

Mediterranean Pasta Salad

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1 1 pound tricolor pasta
¼ ¼ cup balsamic vinegar
2 2 teaspoons Dijon mustard
½ ½ teaspoon salt
½ ½ teaspoon freshly ground black pepper
½ ½ cup extra-virgin olive oil
⅓ ⅓ cup diced sun-dried tomatoes I like the sun-dried tomatoes that are jarred and packed in oil the best
1 (14.5-ounce) 1 (14.5-ounce) can artichoke hearts drained and diced
¼ ¼ cup fresh basil torn into small pieces, or 1 tablespoon dried
2 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
¼ ¼ cup diced red onion
¾ ¾ cup black or kalamata olives sliced
2 2 teaspoons saute spice (see note)
4 4 ounces feta cheese crumbled
½ ½ cup freshly grated Parmesan cheese

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Instructions

Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, saute spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.

Notes

Saute Spice: equal parts black pepper, salt and garlic powder – I mix up a bunch of this and keep it in a small tupperware in my spice cabinet

Nutrition Information

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Serving 1 Serving Calories 540kcal (27%) Carbohydrates 65g (22%) Protein 16g (32%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 17mg (6%) Sodium 2350mg (98%) Fiber 10g (40%) Sugar 7g (14%)