This is everything you love about Mediterranean food – kalamata olives, pepperoncini peppers, fresh oregano and a Greek Vinaigrette. Perfect for a summertime picnic.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:6 servings 1x
Mediterranean Pasta Salad
10 oz bow tie pasta, cooked
20–25 cherry tomatoes, halved
1/2 cup kalamata olives, halved
1/2 cup red onion, thinly sliced
1/2 large cucumber, sliced and quartered
1/4 cup pepperoncini, sliced
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
2 tablespoons pine nuts
4 ounces Feta Cheese, cubed
1/3 cup grated parmesan
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons finely chopped red onion
6 tablespoons extra-virgin olive oil
2 tablespoon chopped fresh oregano
2 tablespoon chopped fresh basil
kosher salt to taste
fresh ground pepper to taste
For the Salad:
Cook the pasta in 6 quarts of salted boiling water until al dente, about 10-12 minutes. Drain and immediately plunge the pasta into a large bowl of ice water to stop the cooking process. Transfer the pasta to a large bowl for mixing.
Add the cherry tomatoes, kalamata olives, red onion, cucumber, pepperoncini, feta cheese, and herbs. Drizzle the Greek Vinaigrette over the salad and gently coat all the ingredients. Sprinkle the pine nuts along with the parmesan cheese on top.
For the Vinaigrette:
In a small bowl combine vinegar, lemon juice, dijon mustard and red onion. Whisk in the olive oil by a slow and steady pour. Add the herbs, salt, and pepper. This vinaigrette will store up to three days in the refrigerator.