Mediterranean Pasta Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 561
- Total Fat
- 29
- Saturated Fat
- 5
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 8
- Sodium
- 330
- Total: 31 min
- Prep: 20 min
- Cook: 11 min
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.