Mediterranean Pasta Salad Recipe
The BEST Pasta Salad is super easy to make, full of fresh, delicious Mediterranean flavor and comes together in under 30 minutes! It is always the star at parties, potlucks, or as a zesty side dish with dinner.
Ingredients
PASTA SALAD
- 1 pound (approx 450 grams) uncooked rotini pasta cooked al dente
- 3 heaping cups cherry tomatoes cut in half
- 1 19 fluid oz can romano or cannellini Beans
- 1 14 ounce jar artichoke hearts drained and roughly chopped into small, bite-sized pieces (excluding the hard chunks)
- 1 ¼ cups zucchini sliced into thin rounds then into quarters (approx 1 zucchini)
- 1 ½ cups sliced manzanilla olives (green olives)
- 1 ¼ cups red onion thinly sliced
- 1 ½ cups feta cheese crumbled
- ¾ cup fresh Italian flat leaf parsley finely chopped
LEMON-HERB VINAIGRETTE
- 1 cup extra-virgin olive oil
- ⅔ cup white wine vinegar
- 3 tablespoons freshly-squeezed lemon juice
- 3 garlic cloves minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon freshly-cracked black pepper
- ½ teaspoon salt
Instructions
- Prepare and chop all of the ingredients: Start by placing the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
- Now chop the cherry tomatoes, drain and rinse beans, chop artichokes, zucchini, olives, Italian parsley and feta cheese.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, or until al dente.
- Drain and rinse well under cold water.
- Transfer cooked pasta to a bowl, mix in 1 tablespoon olive oil (so that it doesn’t stick together) and set aside to cool down to room temperature.
- Make the dressing: In a separate bowl, whisk together all of the vinaigrette ingredients until well blended. Season to taste with pepper. Place in the fridge until ready to use. Whisk together again right before pouring over the salad.
- Add to the bowl of pasta- cherry tomatoes, Romano beans, artichokes, zucchini, red onion, olives and parsley.
- Remove vinaigrette from the refrigerator and whisk again before adding to the salad. Start by drizzling some vinaigrette all over the salad and toss gently to combine. Always remember the golden rule: You can always add more! Start with a little bit of dressing/ vinaigrette and add more if necessary. You don't want a soggy salad!
- Add feta cheese then toss all ingredients together! For the best results, cover and refrigerate for at least 1 to 2 hours before serving.