Zesty Mediterranean Pasta Salad
 
 
Makes 6 servings
Ingredients
Dressing:
  • 6 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • 1 garlic clove, minced
Salad:
  • 8 ounces fusilli or other short pasta
  • 1 cup marinated artichoke hearts, roughly chopped
  • ¼ cup pitted Kalamata olives, sliced
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh parsley
  • 2 tablespoons capers, rinsed and drained
  • ½ cup Feta cheese crumbles
  • 1 14 oz. can cherry tomatoes, drained (see notes)
  • kosher salt and freshly ground black pepper, to taste
Instructions
Make the dressing:
  1. Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
  1. Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
  2. Add next six ingredients (artichoke hearts through Feta cheese) and about two-thirds of the remaining dressing and toss to combine. Gently fold in the tomatoes. Add additional dressing, salt and pepper to taste. Serve at room temperature or slightly chilled.
Notes
I used Mutti® Cherry Tomatoes, but you can substitute 1½ cups grape or cherry tomatoes (halved lengthwise) if it's more convenient.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/zesty-mediterranean-pasta-salad/