Mediterranean Pasta Salad

If you need a great summertime pasta salad recipe, this one has got to give the most bang for your buck.  It is so incredibly easy, colorful, filling and robustly fresh and delicious with its Mediterranean vibe.

I use mushroom stuffed tortellini from Aldi, but you can use your pasta of choice.  Lucious artichokes, sweet and smoky roasted red peppers, briny kalamata olives, salty feta cheese and fresh herbs all tossed with a tangy red wine vinaigrette make this everyone's favorite new pasta salad.

Another great thing about this perfect pasta salad is that it's picnic friendly, meaning no mayo in the mix so nothing to worry about spoiling in the heat if you linger a bit longer than you had intended.

---

EASY INGREDIENTS

I also love that it's so quick to put together.  Simply cook your pasta according to package directions and mix everything together.  It's ready to dive in right away, or to chill out in your fridge for a bit of time until you're ready.  This stores and travels well to take to those family reunions and other outdoor outings during the summer months.

Set aside 20 minutes and this will come together for you in that amount of time.  The pasta salad eaters in your family will love this.

YOU'LL NEED:

Mixing bowl (like these from Pyrex)

Pot to cook pasta

Cutting Board
​
Knife Set

Mediterranean Pasta Salad

9 ounce package tortellini (or pasta if choice), cooked to package directions
1 cup chopped, frozen artichoke hearts, partially thawed (can also use canned artichokes, well drained)
2 jarred, roasted red peppers, patted dry and chopped
10 kalamata olives, chopped
Small handful chopped basil or mint
2 tablespoons crumbled feta cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper


Red Wine Vinaigrette

3 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon grainy mustard
Small pinch salt and pepper


Combine all ingredients in a small jar with a tight fitting lid.  Shake vigorously until thorough emulsified.



​
Make pasta salad

Cook pasta according to package directions and if using the frozen artichokes, add them during the last minute of cooking,


Drain the pasta & artichokes and add to a large bowl.  Immediately add the olive oil, salt and pepper and give a gentle toss.


Add chopped roasted red peppers, olives, feta and mint or basil.  Drizzle in about 3 tablespoons of the vinaigrette, adding more if it seems like your pasta salad is a bit dry.
Toss and serve or refrigerate until ready to serve.