This easy recipe for a Mediterranean Pasta Salad made with Greek ingredients and with Penette pasta tastes light and fresh dressed in a mediterranean salad dressing made with fresh lemon juice and olive oil.
454gramsdry pastapennette, fusilli, rotini, macaroni are all good choices
1largered bell pepperchopped
½mediumred onionfinely chopped
¾cuppitted kalamata oliveshalved
1cupFeta cheesecrumbled
½cup parsleychopped
½cupsun-dried tomatoessliced thin
Mediterranean Salad Dressing (Lemon Dressing)
⅓cupolive oilextra-virgin
4tablespoonslemon juicefreshly squeezed
1smallclove of garlicminced
½teaspoonsaltmore to taste
¼teaspoonfreshly ground peppermore to taste
Instructions
Bring a large pot of salted water to a boil over high heat.
Add pasta and cook, stirring occasionally, until pasta is tender or 2 minutes longer than package directions for al dente pasta. Drain the pasta and rinse it under cold water. Once the pasta is drained transfer pasta to a large bowl.
Meanwhile, prepare all of the salad ingredients.
Make the salad dressing by adding all of the ingredients to a jar and shaking well.
Once the pasta is cool add all of the salad ingredients to a large bowl. Top with the dressing (reserving a couple of tablespoons for any leftover salad) and toss well. Salad tastes best if refrigerated at least 30 minutes before serving.
When ready to serve, toss the salad again and taste to see if more dressing or seasoning is needed. Adjust to taste.
Notes
Cook pasta for 2 minutes longer than directed on the pasta package. This will ensure the pasta doesn't get hard after refrigerating.
Salad keeps well in an airtight container in the refrigerator for up to 4 days.
Serves 10 to 12 as a side.
Ingredients can be divided in half if cooking for 4 to 6 people.