Mediterranean Pasta Salad

Recipe By: Holly

One of the most striking pasta salads a home cook may prepare to wow guests is the Mediterranean Pasta Salad.

 

Mediterranean Pasta Salad Ingredients

• Pasta: You may use any medium-sized pasta, but I adore rotini in this pasta salad.
  Veggies
• Dice fresh tomatoes into little pieces or utilise grape or cherry tomatoes.
• For a cool crunch, thinly slice fresh cucumbers into rounds. English cucumbers are my favourite. Peel and remove the seeds from the field cucumbers before using them.
• Chop the red onion coarsely. To lighten the flavour, I usually soak sliced onions in cold water for a few minutes.

 

Ingredients:

1.  eight ounces of rotini pasta
2. one cup chopped tomatoes
3. one cup sliced cucumbers
4. one and a half cups oil-packed sun-dried tomatoes
5. one and a half cups kalamata or black olives
6. one cup rinsed and drained chickpeas
7. one and a half cups diced red onion
8. one and a half cups crumbled feta cheese
9. one cup diced and drained artichokes
10. one tablespoon fresh parsley
11. One cup of ready-made Greek dressing (or homemade dressing if desired) plus additional to taste

 

Directions:

1. Cook the rotini pasta until al dente, following the directions on the package. To end cooking, drain and rinse under cold water.
2. All the ingredients should be combined in a jar and shaken if you’re preparing your own dressing.
3. Cooked spaghetti, diced red onion, diced artichokes, sliced cucumbers, chopped tomatoes, and drained sun-dried tomatoes should all be combined in a big bowl. chickpeas with olives.
4. Drizzle the salad with a cup of dressing, or as much as desired, and mix thoroughly.
5. Gently stir in the fresh parsley and feta cheese.
6. To give the flavours time to meld, cover the bowl with plastic wrap and place it in the refrigerator for at least an hour. If preferred, garnish with more parsley and feta cheese.

 

Notes:

Make careful to season the salad sufficiently because the pasta will absorb the dressing while it rests.
You can make this pasta salad ahead of time and keep it in the fridge for up to two days. Just thoroughly whisk it before serving.

Homemade Dressing:

Shake the following in a container.

1. Three teaspoons of vinegar made from red wine
2. ⅓ cup vegetable or light olive oil
3. One tablespoon of lemon juice
4. One tsp honey and one tsp Dijon mustard
5. One-half teaspoon of oregano
6. One-half teaspoon of powdered garlic
7. Add salt and pepper to taste.
8. Leftover pasta salad can be stored in an airtight container in the fridge for up to 5 days.