Mediterranean Pasta Salad

This is the pasta salad I served for the bridal shower post earlier this week.   Keep in mind that the picture is the recipe tripled. I also used whole wheat pasta, you can use any type pasta you like.  Great easy recipe, and a  hit with pasta lovers.


ImageMediterranean Pasta Salad                                   yields 6-8 servings


1 lb. pasta

1/4 C balsamic vinegar

2 tsp Dijon mustard

1/2 tsp salt

1/2 tsp ground black pepper

1/2 C extra virgin olive oil

1/3 C diced sundried tomatoes (oil packed for better flavor)

1 (14.5 oz.) can artichoke hearts, drained and diced

1/4 C fresh basil, chopped

2 tsp. fresh oregano, chopped

1/4 C diced red onion

3/4 C Kalamata olives, sliced

4 oz. Feta cheese, crumbled

1/2 C fresh grated Parmesan cheese


Whisk the vinegar, mustard, salt and pepper to taste in small bowl. Gradually whisk in the oil to make a smooth dressing, set aside.

Bring a large pot of salted water to a boil (1Tbsp salt).  Add pasta and cook until al dente; drain, then pour pasta into a large bowl.  While the pasta is still warm, pour a couple of tablespoons of the dressing over the pasta and toss so it doesn’t stick together as it cools.  Let it cool at room temperature.  Toss occasionally.

After pasta has cooled, add the sundried tomatoes, artichokes, basil, onion, olives, oregano, and toss.  Add the dressing and toss again until the pasta is evenly coated.  Add the cheese and toss. Refrigerate until ready to serve.


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