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Mediterranean Veggie Pasta Salad

Name: Mediterranean Veggie Pasta Salad
Ingredients: 6 ounces of wheat bowtie pasta (other short-cut pastas can be used), cooked according to the directions on package. Do not cook al dente.; 5 ounces of baby spinach; 3/4 cups of Kalamata olives, sliced; 1 cup of grape or cherry tomatoes, sliced in half; 6 ounces of feta, crumbled from a block; 1/2 cup of red wine vinegar; 1/3 cup of extra virgin olive oil; The juice of half a lemon; 1 teaspoon of dried basil; 1 teaspoon of dried parsley; 1/4 teaspoon of sea salt; 1/4 teaspoon of white pepper (black can be used)

What can say summer better than a simple Mediterranean Veggie Pasta Salad? This salad is the perfect addition to any picnic. Perfect for making in advance, allowing the flavors to absorb into the pasta. Are you looking for a quick and healthy meal for your Meatless Monday family dinner? Look no further. This dish is a great way to sneak in veggies for persnickety eaters!

What I love about the Mediterranean Veggie Pasta Salad is the simplicity of making a large portion. Easy to double, this recipe is perfect to bring to a potluck. It is also great to prep ahead for weekday lunches. Pasta salad travels nicely and does not need to be warmed. This dish is so easy to make and tasty, reminding me of my favorite Greek salad but with the addition of pasta!

A Seaside Picnic is Beautiful with the Mediterranean Veggie Pasta Salad

Mediterranean Veggie Pasta Salad includes ingredients I readily have in my house. There are certain fruits and vegetables I try to keep in my house. Spinach, grape or cherry tomatoes and lemons are among the produce I always have on hand. A Mediterranean Diet must, I always have olives, quality olive oil and vinegars in my pantry. Feta is a staple, and it keeps well, so we keep a few containers in the refrigerator. The recipe calls for bowtie pasta, but any short-cut pasta will work. I can whip up this pasta salad on the ready without planning or heading to the grocery store.

Farfalle Pasta with Zucchini and Shrimp

The key to having delicious Mediterranean Veggie Pasta Salad is to have quality red wine vinegar. My favorite is a Lambrusco Red Wine Vinegar which I order through the Olive Tap. I first tried it at my local Farmers Market (have I ever told you how I love Farmers Markets?). A young couple had a booth and were distributors of specialty vinegars. They moved away, but I have never found a better vinegar so I order online. I order a case annually and go through every single bottle.

When you try the Mediterranean Veggie Pasta Salad you will find it simple, tangy, fresh and delicious. Perfect for a summertime meal.

Make Ahead Prep Pasta Vegetarian

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5/5

10 servings

Ingredients

6 ounces of wheat bowtie pasta (other short-cut pastas can be used), cooked according to the directions on package. Do not cook al dente.

5 ounces of baby spinach

3/4 cups of Kalamata olives, sliced

1 cup of grape or cherry tomatoes, sliced in half

6 ounces of feta, crumbled from a block

Dressing

1/2 cup of red wine vinegar

1/3 cup of extra virgin olive oil

The juice of half a lemon

1 teaspoon of dried basil

1 teaspoon of dried parsley

1/4 teaspoon of sea salt

1/4 teaspoon of white pepper (black can be used)

Instructions

Cook the pasta according to the directions on the package

Mix the ingredients for the dressing, olive oil, vinegar, lemon juice, basil, parsley, salt and pepper. Dress the spinach with 1/4 of the dressing set aside.

Once the pasta is cooked, drain. Add the dressed spinach, olives, and tomatoes to the pasta. Add the remaining dressing. Mix throroughly. Fold in the feta cheese.

The pasta salad can be served immediately, warmed or chilled. It will keep up to five days in a air-tight container. It may be reheated for 45 seconds in the microwave.

Categories:All Recipes Lunch/Vegetarian Mains