This Mediterranean Pasta Salad recipe is quick and easy to make, with a tangy lemony herb dressing that brings all ingredients together perfectly. Feel free to change it up as you please, most ingredients can be substituted, and the salad will be just as delicious. Ideas include grilled corn sliced off the cob, zucchini, scallions, fresh cherry tomatoes, basil…. the options are really endless.
INGREDIENTS:
1 package (16oz) pasta
1 English cucumber, diced
1 red bell pepper, diced
half of a medium red onion, thinly sliced
1 cup marinated artichoke hearts, chopped
1 cup Kalamata olives, sliced
½ cup sundried tomatoes, chopped
8 ounces crumbled feta cheese
¼ cup Italian parsley
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons North Coast apple cider vinegar
1 lemon, freshly-squeezed
2 teaspoons fresh thyme, chopped
2 small garlic cloves, minced
1/4 teaspoon freshly-cracked black pepper
1/2 teaspoon salt
DIRECTIONS:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions ( to al dente). Drain and rinse with cold water until cool. Set aside.
Meanwhile, put all dressing ingredients in a pint size Mason jar, seal lid and give a good shake until combined.
In a large bowl, combine pasta with the rest of the ingredients and pour the dressing over the top. Toss the pasta salad until everything is evenly coated. Chill in the fridge for at least 3 hours prior to eating to allow the ingredients to mingle and unite.
