Mediterranean Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the mixing bowl with the dressing.
• Add the peppers, chickpeas, cucumber, feta, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• 1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside.
• 2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette.
• 3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta.
• 4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste.
• 5. Chill. The longer the better.
• Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing.
• Enjoy!

Steps:

• 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.
• 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.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

Steps:

• In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
• 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.
• Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
• When ready to serve, toss the salad with the remaining dressing.

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Mix tomatoes and mayo in large bowl. Add pasta; toss to coat. Reserve 1/4 cup cheese. Add remaining ingredients to pasta mixture; mix lightly.
• Refrigerate at least 1 hour before serving. Sprinkle with reserved cheese just before serving.