We love pasta salad because you can add just about any kind of vegetables and dressing to create an endless variety. This recipe is quickly becoming our new favorite.
Mediterranean Pasta Salad
Serves 4 as main course, 8 as side dish
Ingredients
Mediterranean Dressing
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon honey (or agave nectar)
2 teaspoons dijon mustard
1/4 cup grated parmesan cheese
Salt and pepper to taste
Pasta Salad
1 12-ounce package rainbow rotini pasta (cooked according to directions)
3 ounces kalamata olives
1 14-ounce can of hearts of palm
1 14-ounce can of artichoke hearts, quarted
8 ounces of cherry or grape tomatoes, halved
1/2 cucumber, diced
8 ounces banana wax peppers, sliced
4 ounces feta cheese
Directions
- Place dressing ingredients into a jar or blender and mix until combined.
- Refrigerate dressing at least 3 hours or overnight for for best flavor.
- Toss all salad ingredients together.
- Add Mediterranean Dressing to desired moistness and toss again. (Reserve extra dressing for a green salad.)
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