Description
A refreshing and hearty Mediterranean pasta salad loaded with olives, feta, and a creamy lemon dressing.
Ingredients
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons tahini or mayo
2 teaspoons dijon mustard
2 teaspoons honey
kosher salt and black pepper
2 shallots, thinly sliced
1/2 cup mixed fresh herbs (basil, oregano, dill)
2 tablespoons pine nuts
chili flakes
1/4 cup olive oil
1 pound short cut pasta
3/4 cup mixed Greek olives, pitted
2 bell peppers, chopped
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained
1/4 cup sliced pepperoncini
8 ounces feta cheese, crumbled
Instructions
1. Combine all dressing ingredients in a jar and whisk until smooth.
2. Mix shallots, pine nuts, herbs, and chili flakes in a bowl. Heat oil and pour over.
3. Cook pasta to al dente. Drain and add to the bowl with oil.
4. Add olives, peppers, tomatoes, chickpeas, and pepperoncini.
5. Pour dressing over salad and toss well.
6. Add feta and serve warm or cold.
Notes
Use whole-grain pasta for extra fiber. Add grilled chicken or shrimp for a heartier meal. The salad keeps well for 3 days in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 553
- Sugar: 4g
- Sodium: 410mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg