Mediterranean Pasta Salad
An easy Mediterranean Pasta Salad Recipe tossed in a homemade Italian dressing. Perfect for quick lunches, picnics, BBQ’s, backyard get-togethers, and easy dinners.
For the pasta salad:
any small shape will do
jarred marinated artichoke hearts
drained and roughly chopped
sun-dried tomatoes (packed in oil)
drained and coarsely chopped
crumbled feta cheese
I used reduced fat
roasted red bell peppers
drained and sliced
chopped fresh parsley
For the Italian dressing:
extra virgin olive oil
white wine vinegar
Cook the pasta according to package directions. (I usually cook it one minute less). Then, drain it and rinse it under cold water to stop the cooking process.
Toss the pasta with 1/3 of the homemade Italian dressing and set aside.
In a mason jar, combine the extra virgin olive oil, white wine vinegar, water, garlic, dried oregano, dried basil, and salt. Place the lid on the mason jar and shake to combine.
In a large serving bowl combine the prepared pasta, arugula, artichoke hearts, sun-dried tomatoes, olives, feta cheese, red bell peppers, and parsley.
Pour the remaining dressing and toss gently until all the ingredients are evenly coated.
Taste and adjust the seasoning if needed.
You can serve the Mediterranean pasta salad at room temperature or chilled.
Serves 4 as a main or 6 as a side.
as a main
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