Mediterranean Pasta Salad
This Mediterranean Pasta Salad is a delightful mix of vibrant ingredients and a tangy dressing, perfect for any occasion.
Equipment
- Pasta pot
- Colander
- Liquid measuring cup
- Cutting board
- Knife
- large serving bowl
Ingredients
- 1 lb short grain pasta such as rotini, fusilli or cavatappi (450g)
- ¾ cup cherry tomatoes, halved (115g)
- ½ cup kalamata olives, halved (75g)
- 6.5 oz artichoke hearts, finely chopped (185g) jar
- ½ cup pickled onions (75g)
- 1 cup baby spinach (30g)
- 4 oz feta cheese (113g)
- ½ cup extra virgin olive oil (120ml)
- ⅓ cup red wine vinegar (80ml)
- 2 tbsp finely minced shallots (30g)
- 1 ½ tbsp honey (25g)
- 2 tsp dijon mustard (10g)
- 1 tsp dried oregano (1g)
- 1 tsp black pepper (1g)
- ½ tsp salt (3g)
Instructions
- Start by whisking together the olive oil, red wine vinegar, shallots, honey, dijon mustard, oregano, black pepper, and salt in a bowl. You will notice the aroma of the vinegar mixing with the sweetness of honey. This tangy dressing brings everything together beautifully. Be cautious not to overwhisk, or it might become too frothy.
- In a pot, bring water to a boil and add your pasta. Cook until al dente, which should take about eight minutes. You want it to have a slight bite. The smell of boiling water and pasta is comforting. Make sure not to overcook it; mushy pasta can ruin the salad's texture.
- Once the pasta is ready, toss it with the dressing while it is still warm, allowing it to soak up all those amazing flavors. You should see the sheen from the oil glistening on the pasta. Be careful not to let it get too cool before mixing, otherwise, it will not absorb the dressing well.
- Stir in the halved cherry tomatoes, kalamata olives, chopped artichoke hearts, pickled onions, and baby spinach. The colors should pop and make it inviting. Adding the veggies while the pasta is warm will help some of those flavors meld. Avoid over-mixing to prevent bruising the spinach.
- Crumble feta cheese on top just before serving. It should provide a creamy contrast to the fresh ingredients. Be cautious with crumbling; you want it chunky rather than mushy. It will add that salty kick we all love.
- Refrigerate for a little while before serving, allowing the flavors to mingle. You will notice how the salad becomes more vibrant and appealing in color and aroma, but do not leave it too long; fresh greens will wilt and lose texture.
Notes
Storage Tips: Store in an airtight container in the refrigerator for up to 5 days.
Expert Tips: If the pasta salad feels too oily, reduce the olive oil in the dressing by 1 tablespoon for a lighter texture.
If pickled onions are too strong in flavor, try reducing their quantity by half or soak them in cold water for a brief period before mixing.
Ensure you follow the package instructions to keep the pasta al dente; otherwise, it may turn out mushy. Reheating Instructions: This salad is best served cold, so no reheating is necessary. Serving Suggestions: Pair with grilled chicken or shrimp, serve alongside falafels or Mediterranean grilled steak, or accompany with crusty bread and hummus. Recipe Variations: Add grilled vegetables for a smoky flavor.
Incorporate roasted chickpeas for extra protein.
Swap out feta for goat cheese for a different taste.
If pickled onions are too strong in flavor, try reducing their quantity by half or soak them in cold water for a brief period before mixing.
Ensure you follow the package instructions to keep the pasta al dente; otherwise, it may turn out mushy. Reheating Instructions: This salad is best served cold, so no reheating is necessary. Serving Suggestions: Pair with grilled chicken or shrimp, serve alongside falafels or Mediterranean grilled steak, or accompany with crusty bread and hummus. Recipe Variations: Add grilled vegetables for a smoky flavor.
Incorporate roasted chickpeas for extra protein.
Swap out feta for goat cheese for a different taste.