Tuesday, August 5, 2014

Favorite Recipe: Mediterranean Pasta Salad

I found this tasty dish on Food Network, and it's perfect for your late summer BBQs.  As complex as the flavors, colors, and textures may be, it is quite simple to prepare and great for any occasion. I've added a few of my own personal tips along the way :)

Mediterranean Pasta Salad

  • Kosher salt
  • 1 lb. tricolor pasta, such as bow tie or fusilli
  • 1/4 cup balsamic vinegar
  • 2-3 teaspoons dijon mustard
  • Freshly ground pepper
  • 2/3 - 3/4 cup extra-virgin olive oil
  • 1/3 cup diced sun-dried tomatoes
  • 1/4 cup fresh basil, julienned
  • 1/3 cup diced onion
  • 2 large pickled pepperoncini pepper, diced
  • 3 tablespoons halved black olives (I use kalamata)
  • 2 teaspoons chopped fresh oregano
  • 1-1/2 oz. feta cheese, crumbled
  • 1-1/2 tablespoons grated romano cheese


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, then rinse with cold water to cool.
  2. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
  3. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. 
  4. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss.
  5. Chill until ready to serve.

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