Mediterranean Pasta Salad

This salad is a favorite year-round at our home.  It’s so simple and easy to make.  No, I don’t use bottled Italian salad dressing.  You can add garlic to this salad, but remember, garlic gets stronger each day so go easy.  In the summer I add fresh herbs like dill, basil, and oregano.

  • 1 lb package of pasta – you choose what color and shape you want.  Be creative!
  • 1 package Monterey grilled artichoke hearts (any artichoke hearts will do, but if you can find these at your Whole Foods store by all means get them – they are outstanding!)
  • 1 package fresh grape tomatoes
  • 1 cup Kalamata olives, pitted (I love these olives!)
  • 1/2 jar Roasted Red and Yellow Peppers, rough chopped
  • 1 pound of good feta cheese, cubed
  • 1 cup freshly grated Parmesan cheese
  • 1 package of pine nuts, toasted (be careful, they toast quickly)
  • Kosher salt
  • 1/cup flat leaf parsley, chopped

 

For the dressing:  Wisk the following ingredients together to infuse.  Pour over salad ingredients and toss.

  • 4 tablespoons red wine vinegar (any flavor will do)
  • 12 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 3/4 teaspoon black pepper
  • 1 clove garlic – smashed (optional)

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