mediterranean pasta salad
This Mediterranean pasta salad is loaded with the salty, tangy flavors of Kalamata olives, capers, feta cheese, and artichoke hearts tossed with a zesty red wine vinaigrette. Enjoy it with grilled chicken, grilled shrimp, or dry rub grilled pork tenderloin.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- MEDITERRANEAN SALAD DRESSING
- 1/3 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic, minced or pressed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- MEDITERRANEAN PASTA SALAD
- 1 pound uncooked rotini pasta
- 2 cups halved cherry tomatoes
- 1 cup quartered and sliced english cucumber
- 1/3 cup thinly sliced red onions
- 1 cup pitted, halved kalamata olives
- 2 tablespoons capers, rinsed and drained
- 1 can chickpeas, rinsed and drained (15 oz)
- 1 can quarter artichoke hearts, drained (14 oz)
- 1/2 cup crumbled Feta cheese
- 1 cup arugula, roughy chopped
- 1/3 cup chopped fresh parsley
How To Make mediterranean pasta salad
-
Step 1Mix the red wine vinegar, olive oil, Dijon mustard, garlic, dried oregano, salt, and black pepper in a mason jar or in a bowl with a whisk.
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Step 2Cook the pasta al dente according to the package instructions, then drain well. Cool for a few minutes.
-
Step 3Add the cooled pasta, cherry tomatoes, English cucumbers, red onions, Kalamata olives, capers, chickpeas, artichoke hearts, Feta cheese, arugula, and parsley to a large serving bowl.
-
Step 4Drizzle with the vinaigrette and toss to coat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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