Photo: Mediterranean Pasta Salad Recipe
Ingredients
- Kosher salt
- 1 pound tricolor pasta, such as bow tie or fusilli
- 1/4 cup balsamic vinegar
- 2 to 3 teaspoons dijon mustard
- Freshly ground pepper
- 2/3 to 3/4 cup extra-virgin olive oil
- 1/3 cup diced sun-dried tomatoes
- 1/4 cup fresh basil, julienned
- 1/4 cup diced onion
- 2 large pickled pepperoncini peppers, diced
- 3 tablespoons halved black olives
- 2 teaspoons chopped fresh oregano
- 1 1/2 ounces feta cheese, crumbled
- 1 1/2 tablespoons grated romano cheese
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
Photograph by Kang Kim
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By atyralski
on July 27, 2012
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Great Pasta Salad. I added some sugar to the dressing to cut the vinegar and also used white balsamic vinegar like someone suggested. Also threw in some fresh cucumbers for some crunch.
By neefe3
on July 10, 2012
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Love the balsamic vs a sour cream/mayo dressing. This is the 2nd time I have made this and changed it up a bit. I used zucchini,yellow squash,red onion, broccoli,carrots and roma tomatoes. Cut the veggies in small pieces along with feta,toasted slivered almonds and marinated garlic herb chicken. Excellent for a weeknight summer meal, best part is it's better the next day...so make a day in advance!
By josselyn Nielsen
Palm Beach Gard...
on September 04, 2011
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This was an excellent recipe. I made it for a luncheon and everyone loved it. I didn't have the cheese on the recipe so I just added feta cheese and it was delicious. I also added craisins. I didn't have the tri-color pasta so I used a pound of mini penne pasta or you can use any other shape of mini pasta and it worked great. Very light and fresh flavors. Definitely a keeper. And I'm keeping the dressing recipe which is really good for other salads as well. thank you!!!
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