Mediterranean Pasta Salad
This salad is slightly tangy from the olives, artichoke hearts, and lemon juice, yet very fresh tasting. Goes great with just about any outdoor BBQ meal, pairs well with many meat entrees.
Servings: 4 people
Calories: 351kcal
Equipment
- large saucepan
- 1 large bowl and whisk
- Cutting board and knife
Ingredients
- 2 cups bowtie pasta uncooked
- ½ cup sun-dried tomatoes jarred in oil, rough chopped
- ½ cup kalamata olives pitted, rough chopped
- 1 each roasted bell pepper red or green, diced
- ½ cup artichoke hearts rough chopped
- ½ cup pepitas raw pumpkin seeds
- ¼ cup feta cheese crumbled
- ¼ cup parmesan cheese shredded
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ each lemon juice and zest
- 1 each leek small, cut in ½ moons
- 5 each basil leaves fresh, sliced
- ½ tsp granulated garlic
- 1 pinch black pepper
Instructions
- ring 4 to 6 cups of water to a boil, add a couple tablespoons of sea salt and pasta. Cook to al dente, about 10 minutes. Drain.
- While pasta is cooking, combine dressing ingredients and start preparing the rest of the salad ingredients.
- After pasta is drained, add to the dressing, mix in and put in the refrigerator.
- Finish preparing the rest of the ingredients and mix into the pasta and dressing.
- Refrigerate for 1 hour, stirring a couple of times.
Nutrition
Serving: 1cup | Calories: 351kcal | Carbohydrates: 36g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 754mg | Potassium: 640mg | Fiber: 5g | Sugar: 8g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 159mg | Iron: 3mg