Mediterranean Pasta Salad
Toss summer herbs and veggies with olives, artichokes, feta and a shallot vinaigrette for a fresh pasta salad.
Difficulty Rating: Easy
Recipe Created By: Kristen Winston Catering
Recipe From: Illinois Farm Bureau Partners
Ingredients
- 1 pound fusilli or farfalle pasta
- 2 cups sliced red or yellow bell pepper
- 1 cup cherry tomatoes, halved
- 1 (14-ounce) can artichoke hearts
- ¼ cup Kalamata olives, roughly chopped
- 1 cup diced cucumber
- ¼ cup crumbled feta cheese
Creamy Shallot Vinaigrette:
- ½ cup red wine vinegar
- 2 tablespoons finely chopped shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 cup olive oil
Tips & Notes
One-fourth cup crumbled feta cheese is roughly 1.5 to 2 ounces.
Instructions
- Cook pasta to al dente.
- Meanwhile, mix red wine vinegar, shallots, mustard, mayonnaise, sugar, salt and pepper and whisk until blended. Add olive oil in slow stream, whisking until incorporated.
- Drain pasta and place in large serving bowl.
- Toss vinaigrette with pasta. Add artichoke hearts, olives, cucumber and feta cheese, and season with salt and pepper.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/mediterranean-pasta-salad/
http://farmflavor.com/mediterranean-pasta-salad/
