Mediterranean Pasta Salad

Are you tired of the same old boring salads? Looking for something with a little more pizzazz? Well, look no further! This Mediterranean Pasta Salad recipe is sure to jazz up your mealtime routine and impress your taste buds.

What makes this pasta salad so special?

First off, let's talk about the flavors. This salad is bursting with the fresh and vibrant tastes of the Mediterranean. Think juicy tomatoes, tangy olives, creamy feta cheese, and zesty lemon dressing. It's like a party in your mouth!

How easy is it to make?

Don't let the fancy flavors fool you - this pasta salad is a breeze to whip up. Just cook some pasta, chop up your veggies and cheese, toss everything together in a bowl, and voila! You've got yourself a gourmet salad in minutes. Easy peasy, lemon squeezy!

Can I customize it?

Absolutely! Feel free to get creative with this recipe. Add some grilled chicken or shrimp for a protein boost, throw in some artichoke hearts or roasted red peppers for extra flavor, or swap out the feta for some fresh mozzarella. The possibilities are endless!

Why should I try this recipe?

Well, besides the fact that it's incredibly delicious and easy to make, this Mediterranean Pasta Salad is also perfect for meal prep. Whip up a big batch on Sunday and enjoy it for lunch throughout the week. It's a great way to eat healthy without sacrificing flavor.

So what are you waiting for? Give this recipe a try and let your taste buds take a trip to the Mediterranean. You won't be disappointed!

Makes: 8 servings

Cook Time: 30 min

Calories: 283kcal/serving

Ingredients:

• 8 ounces rotini pasta
• 1 cup tomatoes chopped
• 1 cup cucumbers sliced
• ¼ cup oil packed sundried tomatoes drained
• ½ cup kalamata olives or black olives

• 1 cup chickpeas drained and rinsed
• ¼ cup red onion diced
• ½ cup feta cheese crumbled
• 1 cup artichokes diced and drained
• 1 tbsp fresh parsley
• 1 cup prepared Greek dressing, or homemade dressing in the notes, more to taste

Instructions:

1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop from cooking.
2. If making homemade dressing (in the notes below), combine all ingredients in a jar and shake.
3. In a large bowl, combine the cooked pasta, chopped tomatoes, sliced cucumbers, drained sun-dried tomatoes, diced red onion, diced artichokes. olives, and chickpeas.
4. Pour 1 cup of dressing (or more to taste) over the salad, toss to combine.
5. Add feta cheese and fresh parsley and toss gently to mix.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend. Garnish with extra feta cheese and parsley if desired.
   Note:

Homemade Dressing:

In a jar, shake the following.

• 3 tablespoons red wine vinegar
• ⅓ cup light olive oil or vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• salt & pepper to taste

Leftover pasta salad can be stored in an airtight

 

Notes:

• The pasta will soak up dressing as it sits to be sure to dress the salad generously.

• This pasta salad can be prepared in advance and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.

 

Author:

Holly

container in the fridge for up to 5 days.

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