Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: ¼ cup good quality extra virgin olive oil; 2 tablespoons chopped garlic (3-4 medium cloves); 2 tablespoons fresh oregano; 1 teaspoon Kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup freshly squeezed lemon juice (about one large lemon); 12 ounces dry Ditalini (or your favorite pasta); Zest from one lemon; ½ cup pitted Kalamata olives sliced in half; ½ cup grape tomatoes cut in half; 1 tablespoon fresh mint, leaves rolled and sliced (chiffonade); 2 tablespoons fresh basil, leaves rolled and sliced (chiffonade); ½ cup red onions chopped; 1 cup diced green bell pepper (about one medium pepper); 1 14-ounce can artichoke hearts drained, stems left on and quartered the long way; 8 ounces crumbled feta cheese

Mediterranean Pasta Salad was pinched from <a href="http://www.afamilyfeast.com/mediterranean-pasta-salad/" target="_blank">www.afamilyfeast.com.</a>

"This recipe uses fresh herbs, which are highly recommended. If fresh herbs are not available, use half the amount of dry herbs for each listed...."

INGREDIENTS

•

¼ cup good quality extra virgin olive oil

•

2 tablespoons chopped garlic (3-4 medium cloves)

•

2 tablespoons fresh oregano

•

1 teaspoon Kosher salt

•

½ teaspoon freshly ground black pepper

•

¼ cup freshly squeezed lemon juice (about one large lemon)

•

12 ounces dry Ditalini (or your favorite pasta)

•

Zest from one lemon

•

½ cup pitted Kalamata olives sliced in half

•

½ cup grape tomatoes cut in half

•

1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)

•

2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)

•

½ cup red onions chopped

•

1 cup diced green bell pepper (about one medium pepper)

•

1 14-ounce can artichoke hearts drained, stems left on and quartered the long way

•

8 ounces crumbled feta cheese

Go To Recipe

review

►