Mediterranean Pasta Salad

I saw this recipe on Lynda’s Recipe Box this morning and decided right then and there to make it for dinner.  It was a snap to make and tasted fantastic.  I really loved this pasta salad and both of my kids said they liked it too.  I loved the combination of tangy olives, sweet roasted peppers, crunchy cucumbers, and soft pasta.  I served this pasta salad alongside some Greek shrimp skewers (I will post the recipe tomorrow) for a delicious and healthy meal. Thanks for the wonderful recipe Lynda.

Combine the basil, oregano, canola oil, olive oil, red wine vinegar, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of sugar together in a bowl.  Whisk until well combined then set aside for flavors to mingle.

Cook the pasta per instructions in salted water.  Drain then rinse a bit with cold water. Combine the cooled pasta with the tomatoes, cucumber, olives, roasted bell pepper, red onion, and feta cheese together in a bowl.  Pour the vinaigrette on top and mix until coated evenly. Place into the refrigerator until ready to serve.  Enjoy.

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Mediterranean Pasta Salad

Yield: 6

Prep Time: 15 min.

Cook Time: 15 min. (for pasta)

Total Time: 30 min.

Ingredients:

Vinaigrette:

1 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
2 1/2 tbsp red wine vinegar
1 1/2 tbsp canola oil
1 tbsp olive oil
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Pinch of sugar

Pasta Salad:

7 oz fusilli, cooked per instructions
1/2 cup of cherry tomatoes, halved
1/2 a cucumber, peeled and sliced
1/4 cup kalamata olives, sliced
3 tbsp roasted bell pepper, diced
2 tbsp red onion, sliced
3 tbsp feta cheese

Directions:

Combine the basil, oregano, canola oil, olive oil, red wine vinegar, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of sugar together in a bowl. Whisk until well combine then set aside for flavors to mingle.

Cook the pasta per instructions in salted water. Drain then rinse a bit with cold water. Combine the cooled pasta with the tomatoes, cucumber, olives, roasted bell pepper, red onion, and feta cheese together in a bowl. Pour the vinaigrette on top and mix until coated evenly. Place into the refrigerator until ready to serve. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Lynda's Recipe Box