Mediterranean Pasta Salad With Feta Vinaigrette
A super tasty pasta salad with loads of flavor from the feta cheese, olives, roasted bell peppers and marinated artichoke hearts. A great make-ahead salad that makes leftovers to fight over!
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounce |
pasta
uncooked |
|
| ½ | cup |
sundried tomatoes
chopped drained oil-packed, halves |
|
| 3 | tablespoons |
red onion
chopped |
|
| 3 | tablespoons |
kalamata olives
chopped |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
salt
|
|
| 6 | ounces |
artichoke hearts
marinated, undrained |
|
| ¼ | cup |
roasted red bell peppers
sliced |
|
| 3 | tablespoons |
parsley leaves
freshly chopped |
|
| ¾ | cup |
feta cheese
crumbled and divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta
uncooked |
|
| 118 | ml |
sundried tomatoes
chopped drained oil-packed, halves |
|
| 45 | ml |
red onion
chopped |
|
| 45 | ml |
kalamata olives
chopped |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
salt
|
|
| 173.4 | ml/g |
artichoke hearts
marinated, undrained |
|
| 59 | ml |
roasted red bell peppers
sliced |
|
| 45 | ml |
parsley leaves
freshly chopped |
|
| 177 | ml |
feta cheese
crumbled and divided |
|
Directions
Cook the pasta according to package directions, omitting salt and fat.
Drain; rinse with cold water.
Combine pasta, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade.
Coarsely chop artichokes, and add artichokes, roasted pepper and reserved marinade, and ½ cup feta cheese to pasta mixture, tossing gently to coat.
Sprinkle each serving with remaining feta cheese and parsley.
Chill in the refrigerator until ready to use.
Serve chilled or at room temperature.
