Mediterranean Pasta Salad

Mediterranean Pasta Salad

Presently that the climate's heating up, the opportunity has already come and gone for the period of picnics, barbecue outs, and yard gatherings to start! At long last!!

So to observe, I thought it was just proper to chill some hot pasta, hurl it with a pack of crisp and lively fixings, and hurl it in a bowl that is ideal for going around the cookout. It's hard to believe, but it's true, I made you some pasta serving of mixed greens!

I'd attempt a straightforward Mediterranean contort on the exemplary pasta plate of mixed greens, chocked loaded with crisp veggies and olives, sprinkles with a lot of feta, and hurled in a fiery lemon-herb vinaigrette.

They're so natural to make and you can convey them to extensive gatherings and they'll serve everybody! The most measure of work you'd need to do is hack up every one of the fixings and bubble water for the pasta so on the off chance that you can deal with that, you can thoroughly prepare this pasta serving of mixed greens!

Being a chilly pasta plate of mixed greens makes it ideal for summer. It tends to be made as long as multi day ahead of time. You can forget a portion of the fixings on the off chance that you wish, or make it totally your own and include whatever you like!

Also try our recipe Cowboy Pasta Salad

Mediterranean Pasta Salad

This Mediterranean Pasta Salad recipe is quick and easy to make, it’s tossed with a zesty lemon-herb vinaigrette, and it’s always a crowd-pleaser!

  • 12 ounces dry pasta (I used farfalle)
  • 1 English (hot house) cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 2/3 cup sliced kalamata olives
  • 4 ounces crumbled feta cheese
  • half of a medium red onion, peeled and thinly sliced
  • lemon-herb vinaigrette (see below)

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 teaspoons dried oregano, minced
  • 1 teaspoon honey (or your desired sweetener)
  • 2 small garlic cloves, minced
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/4 teaspoon salt
  • pinch of crushed red pepper flakes

  1. Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions.  Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot.  Transfer the pasta to a large mixing bowl.
  2. Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top.  Toss until all of the ingredients are evenly coated with the dressing.
  3. Serve immediately, garnished with extra feta and black pepper if desired.

  1. Whisk all ingredients together until combined.

Source :

Read more our recipe Easy Vegetarian Tostadas

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