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Simple Recipes for Every Day

Mediterranean Pasta Salad

Mediterranean Pasta Salad in a bowl with feta, olives, tomatoes and arugula
  • Serves: 10
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • 1 pound pasta, cooked al dente according to package directions, cooled
  • 1 cup mixed Greek olives, pitted
  • 2 cups arugula
  • ½ cup chopped flat leaf parsley
  • ¼ red onion, thinly sliced, then roughly chopped
  • 4 ounces crumbled feta
  • 1 pint cherry tomatoes, halved
  • 1 cup diced cucumbers
  • 1 cup diced salami, optional

Mediterranean Dressing

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sea salt
  • ½ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar

Method

  1. In a large bowl, whisk together the garlic powder, oregano, basil, salt, olive oil and vinegar.

  2. Add the pasta, olives, arugula, parsley, onion, feta, tomatoes, cucumbers and salami, toss to combine. Serve immediately, or for the best results, cover and refrigerate at least 1 hour. Can be made 3 days ahead of time (see Note)


Note: If making ahead of time, omit the arugula and add it just before serving.