I love a good pasta salad. I have made one full of fresh veggies like tomatoes, broccoli, and cauliflower with a light vinaigrette for years. I love that pasta salad, but I wanted to change it slightly.
We often make a warm Mediterranean pasta dish for dinner. I used that as my inspiration for this cold pasta salad, perfect for a potluck gathering, a cool dinner on a warm summer evening, or a week's worth of lunches. Give it a try!
Watch Me Make It
The Recipe
Ingredients
1 1/2 C dried rotini pasta *
1 cucumber, diced
1 can artichoke hearts, drained and quartered
2 roasted red peppers, chopped
1 -2 C baby spinach
1/2 red onion, diced
1/4 C kalamata olives, halved
2-3 TBSP sundried tomatoes, chopped
several fresh basil leaves, chopped
feta crumbles
1/2 C balsamic vinegar
2 TBSP C olive oil
1 TBSP dijon mustard
1-2 clove garlic, minced
1 tsp dried oregano
1 leaf fresh mint, chopped
salt & pepper
Instructions
Cook pasta according to package directions, cool under cold water.
In a large bowl with a lid, combine the ingredients pasta through sundried tomatoes.
Mix the dressing - vinegar, oil, mustard, garlic, oregano, mint, S&P.
Pour over salad, and toss to coat.
When ready to serve, top with chopped basil and feta crumbles.
The Pasta (*)
I typically use whole-wheat pasta. I think it has better flavor and texture than regular "white" pasta. It is also better for you. Today, I decided to try Chickpea pasta (made from chickpea flour). This pasta has substantially more protein and no wheat. Overall, I liked it. However, I did feel its texture was a little crumbly. From a pure taste and texture perspective, I prefer whole wheat pasta. But, if you are on a gluten-free or high-protein diet, it's not a bad option.
Additional Ingredients
There are several ways you could change this up and still maintain the Mediterranean flavors.
Add grilled veggies, like zucchini, eggplant, and bell pepper.
Fresh tomatoes would make a lovely addition. Chop a large tomato, or halve grape tomatoes.
Use tortellini instead of the plain pasta.
Instead of Feta, add in small Mozzarella pearls.
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