Mediterranean Pasta Salad with Sun-dried Tomato & Artichoke Hearts
Mediterranean foods are not only delicious, but they are also good for you. This Mediterranean pasta salad is packed with goodness with lots of great flavors. Serve it as a side dish or a simply delicious main dish.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, penne
or as needed, preferably whole wheat |
|
| ½ |
red onion
peeled and finely chopped |
|
|
| ½ | cup |
sundried tomatoes
oil packed, drained, plus 2 tablespoons oil from jar |
|
| ½ | cup |
artichoke hearts
marinated, drained, plus 2 tablespoons marinade |
*
|
| ¼ | cup |
black olives
drained, pitted and sliced |
*
|
| ½ | cup |
feta cheese
crumbled |
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | cup |
basil
fresh leaves |
*
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, penne
or as needed, preferably whole wheat |
|
| 0.5 | each |
red onion
peeled and finely chopped |
|
| 118 | ml |
sundried tomatoes
oil packed, drained, plus 2 tablespoons oil from jar |
|
| 118 | ml |
artichoke hearts
marinated, drained, plus 2 tablespoons marinade |
*
|
| 59 | ml |
black olives
drained, pitted and sliced |
*
|
| 118 | ml |
feta cheese
crumbled |
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
basil
fresh leaves |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Bring a large pot of salted water to a boil. Cook the pasta for 10 to 12 minutes or until reach desired consistency. Reserve 1 cup of cooking water, drain well and set aside.
Meanwhile, prepare the other ingredients, slice the artichoke hearts if it's too big; slice or chop the sun-dried tomatoes if they are too big.
In a large mixing bowl, add red onions, sun-dried tomatoes with oil, artichoke hearts with marinade, black olives, feta cheese, lemon juice and olive oil. Toss until well combined.
Once the pasta is done, add to the mixing bowl, stir with a wooden spatula until evenly mixed. You may need to add a bit pasta-cooking water if it seems a bit dry. Season to taste with salt and black pepper.
Divide among the serving plates, and top with fresh basil leaves. Serve and enjoy.
Note:
The salad can be made a few hours or one day in advance, wrap it with a plastic wrap, and keep in the refrigerator until ready to serve.
