Simple Recipes for Every Day
Mediterranean Pasta Salad
- 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
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
- In a large bowl, whisk together the garlic powder, oregano, basil, salt, olive oil and vinegar.
- 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*
Notes
If making ahead of time, omit the arugula and add it just before serving.