I forgot how much I love pasta. Then I had a taste of rigatoni with beef Bolognese and now I can’t seem to get enough of it. Which is why I whipped up this zesty Mediterranean pasta salad over the weekend.
The mélange is quick and easy to prepare and relies on what I consider fridge and pantry staples: marinated artichoke hearts, Kalamata olives and Mutti® Cherry Tomatoes, among other things. And the lemony dressing brings brightness and balance to the mix. (Tip: Use fresh versus canned tomatoes if they’re in season.)
Zesty Mediterranean pasta salad is perfect picnic fare – it’s portable and can be eaten at room temperature or cold. That said, feel free to enjoy it in the comfort of your own home.
Recipe adapted from Iowa Girl Eats.
- 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
- 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
- Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
- Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
- 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.
