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:
covered percent of daily need
