Easy Mediterranean Pasta Salad |
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Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 8 |
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This is great for any picnic, potluck or barbecue. You can make the dressing up to 3 days before and put the salad together the day before you intend to serve it. Add chicken, steak, lamb or seafood for a whole meal salad! Prep time includes minimum refrigeration Ingredients:
1 lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil |
1/2 cup red onion, chopped |
1 cup cucumber, chopped |
1 medium yellow bell pepper, seeded and chopped |
1 medium red bell pepper, seeded and chopped |
1/2 cup celery, chopped |
1 cup pitted kalamata olive, chopped |
1 (4 ounce) jar marinated artichoke hearts, drained and cut into quarters |
1/2 cup vegetable oil |
1/2 cup olive oil |
1/3 cup red wine vinegar |
1 (1 1/2 ounce) envelope tomato basil soup mix |
1 teaspoon fresh ground black pepper |
2 tablespoons fresh basil, chopped |
2 tablespoons fresh italian parsley, chopped |
1 cup crumbled feta cheese |
Directions:
1. In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
2. Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
3. Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
4. When ready to serve, toss the salad with the remaining dressing.
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