Mediterranean Pasta Salad

Mediterranean Pasta Salad is a meatless recipe built around tricolor pasta, balsamic vinegar and dijon mustard. Plan on 8 servings as a side dish and about 40 minutes.

• Yield 8 servings as a side dish
• Ready in 40 minutes
• Prep 30 minutes
• Cook 10 minutes

Ingredients

• 1 pound tricolor pasta
• 1/4 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/3 cup diced sun-dried tomatoes (I like the sun-dried tomatoes that are jarred and packed in oil the best)
• 1 (14.5-ounce) can artichoke hearts (drained and diced)
• 1/4 cup fresh basil (torn into small pieces, or 1 tablespoon dried)
• 2 teaspoons chopped fresh oregano ( or 1/2 teaspoon dried)
• 1/4 cup diced red onion
• ¾ cup black or kalamata olives (sliced)
• 2 teaspoons saute spice
• 4 ounces feta cheese (crumbled)
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
2. Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
3. When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, saute spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.

Dress it just before it goes to the table so the leaves stay crisp.