Tuesday, July 9, 2013

Mediterranean Pasta Salad

I made this yummy salad full of fresh veggies and tossed with a unique vinaigrette for our Fourth of July get together with friends. It made a huge portion, perfect for potlucks. It can be made ahead of time and chilled - a bonus for this busy Mommy who's one year old is constantly keeping me on my toes!
Mediterranean Pasta Salad
From Family Circle Magazine 
Makes 12 servings (more if using potluck sized portions)
Printable Version

Ingredients
1 box of your favorite pasta
8 ounces snow peas (I used regular frozen peas that I thawed)
1 pint cherry tomatoes, halved
1 sweet orange pepper, cored, seeded and cut into 1 ¼ inch strips
1 cup crumbled feta cheese
½ medium red onion, thinly sliced
1 cup fresh basil leaves, thinly sliced

For the Vinaigrette
¼ cup distilled white vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
¾ teaspoon salt
¼ teaspoon pepper
⅓ cup extra virgin olive oil

Directions Cook noodles according to directions. Add snow peas during the last minute. Drain and rinse in cold water. Drain again. Meanwhile place tomatoes, pepper strips, feta and onion in a large bowl. Whisk together all ingredients for the Vinaigrette and whisk. Place pasta and snow peas in a large bowl with the other ingredients with Vinaigrette. Toss gently to combine. Scatter sliced basil on top and gently stir. Refrigerate until serving.

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