Mediterranean Pasta Salad

Mediterranean Pasta Salad might be a good recipe to expand your side dish recipe box. This recipe serves 8. For $1.49 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 340 calories, 9g of protein, and 17g of fat. 23704 people found this recipe to be flavorful and satisfying. A mixture of parmesan cheese, capers, sun dried tomato, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Little Spice Jar. From preparation to the plate, this recipe takes approximately 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. Mediterranean Pasta Salad, Mediterranean Pasta Salad, and Mediterranean Pasta Salad are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

12 ounces pasta (any small shape will do, I like penne)

1-12 ounce jar marinated artichoke hearts, drained and roughly chopped

½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)

½ cup kalamata olives, chopped

3 tablespoons capers, rinsed

¼ cup EACH sliced scallions AND chopped parsley

1 cup packed fresh arugula

1/3 cup parmesan cheese

3 tablespoon pine nuts

3 tablespoons pesto (homemade or store-bought)

1/3 cup olive oil

2 tablespoons of reserved sun-dried tomato oil

1 tablespoon lemon juice

salt and pepper to taste

Equipment:

bowl

Cooking instruction summary:

SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until youre ready to serve the salad.ASSEMBLY: When youre ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.

 

Step by step:


1. SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until youre ready to serve the salad.ASSEMBLY: When youre ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.


Nutrition Information:

Quickview
340k Calories
9g Protein
17g Total Fat
38g Carbs
23% Health Score
Limit These
Calories
340k
17%

Fat
17g
27%

  Saturated Fat
2g
18%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
3mg
1%

Sodium
396mg
17%

Get Enough Of These
Protein
9g
19%

Manganese
0.88mg
44%

Vitamin K
45µg
43%

Selenium
28µg
41%

Phosphorus
162mg
16%

Copper
0.32mg
16%

Vitamin E
2mg
14%

Magnesium
53mg
13%

Fiber
3g
13%

Potassium
425mg
12%

Iron
1mg
10%

Vitamin A
508IU
10%

Vitamin C
7mg
9%

Calcium
89mg
9%

Vitamin B3
1mg
9%

Zinc
1mg
8%

Vitamin B1
0.1mg
7%

Vitamin B2
0.1mg
6%

Folate
21µg
5%

Vitamin B6
0.1mg
5%

Vitamin B5
0.41mg
4%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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