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Mediterranean Pasta Salad

Mediterranean Pasta Salad - Classic Greek flavors and ingredients combined into a delicious pasta salad. The dressing in this recipe is not to be missed!

Do you ever get a craving for a certain kind of food?  I do – and for some reason lately (probably since we made this recipe), I’ve been craving Greek-inspired foods!  Something about the zesty, salty and spicy flavors has been calling my name!  And with July 4th barbecues coming up – after I mentioned my Greek food craving to Jack – he offered to make his delicious Mediterranean Pasta Salad!

Jack made a version of this Mediterranean pasta salad several years ago – but he’s taken the flavors up several notches in this recipe!   It’s an easy pasta salad with classic Mediterranean ingredients – garlic, olives, tomatoes, peppers, artichokes and feta cheese, plus basil and mint for some additional fresh flavor.

Mediterranean Pasta Salad - Classic Greek flavors and ingredients combined into a delicious pasta salad. The dressing in this recipe is not to be missed!

But the dressing…OH…this fantastic dressing!  The dressing is also made with classic ingredients…but the flavors are super intense and wonderful because the extra virgin olive oil has been heated and then flavored with garlic and oregano – making the flavors really come alive!  Some salt and pepper is added for seasoning as well – and then a final splash of fresh lemon juice completes this perfect dressing.

Then – this wonderful dressing is poured over the hot, freshly cooked pasta – and the pasta absorbs some of the dressing as it cools.  Honestly – I’d be happy eating the flavored pasta with just the dressing – it’s that delicious!

Mediterranean Pasta Salad - Classic Greek flavors and ingredients combined into a delicious pasta salad. The dressing in this recipe is not to be missed!

All of the vegetables and pasta get tossed together and then the salad is chilled.  And – a final generous sprinkle of feta cheese completes this wonderful Mediterranean pasta salad.

Mediterranean Pasta Salad
 
Serves: 8-10 servings
Prep time:
Cook time:
Total time:
 
This recipe uses fresh herbs, which are highly recommended. If fresh herbs are not available, use half the amount of dry herbs for each listed.
Ingredients
  • ¼ cup good quality extra virgin olive oil
  • 2 tablespoons chopped garlic (3-4 medium cloves)
  • 2 tablespoons fresh oregano
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup freshly squeezed lemon juice (about one large lemon)
  • 12 ounces dry Ditalini (or your favorite pasta)
  • Zest from one lemon
  • ½ cup pitted Kalamata olives sliced in half
  • ½ cup grape tomatoes cut in half
  • 1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)
  • 2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)
  • ½ cup red onions chopped
  • 1 cup diced green bell pepper (about one medium pepper)
  • 1 14-ounce can artichoke hearts drained, stems left on and quartered the long way
  • 8 ounces crumbled feta cheese
Instructions
  1. In a medium sauté pan over a low flame, add oil, garlic, oregano, salt and pepper and cook slowly for about 8 minutes or until the garlic just begins to brown.
  2. Remove from heat and add the lemon juice. Set this mixture aside.
  3. Start cooking the pasta per the box directions but cook just slightly under cooked.
  4. While the pasta is cooking, start preparing the remaining ingredients.
  5. When the pasta is just a little under done, remove to a colander and drain but do not rinse.
  6. Place cooked drained hot pasta in a large bowl and add the flavored oil and lemon juice mixture. Stir and let sit at room temperature for a few minutes.
  7. Add all other prepared ingredients except feta and stir. Refrigerate until chilled then stir in the feta and serve.

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  1. I want to make this for a bbq this weekend, how far in advance can I make it up? Or should I just mix it all together a few minutes before serving? I’m so excited to give it a try. Thanks

  2. I made this pasta salad for Fathers Day dinner Sunday. Everyone really enjoyed. Great recipe and the EVOO/Lemon Juice dressing was wonderful. Will definitely make again! Thanks.

  3. I made your pasta salad for 4th of July Barbeque. The host was making chicken & beef kabobs and hummus, so I knew when I found your recipe that it would go very well with the meal. I especially liked the simplicity of the “dressing” as it let the freshness of the other vegetables and herbs shine thought. Everyone loved it! Thanks very much for sharing. I will certainly make this again. :)

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