Mediterranean Pasta Salad With Feta Vinaigrette
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.