Name: Mediterranean Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup extra virgin olive oil; 2 tablespoons white balsamic vinegar; 2 tablespoons lemon juice (fresh); 1 tablespoon lemon zest (fresh, preferably organic); 1 clove garlic (large, finely minced); 1 tablespoon Dijon mustard; 1 tablespoon honey (preferably local); Sea salt (to taste); black pepper (to taste ); 16 oz. penne pasta (box ); 2 tablespoons extra virgin olive oil; 3 cloves garlic (large, minced); 1 pint cherry tomatoes (or grape tomatoes, halved); 2 cups arugula (fresh); 12 large basil leaves (fresh, sliced thin); 1/3 cup Kalamata olives (chopped); 3 tablespoons Parmesan cheese (freshly grated); 3 oz. Feta cheese (roughly chopped); arugula leaves (additional ); sprigs basil (fresh); Parmesan cheese (grated)

Mediterranean Pasta Salad

This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives and Feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta. This robust salad can be served as a satisfying main course or as a hearty side dish for grilled chicken or sautéed fish.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Salad

Cuisine: Mediterranean

Calories: 592

Ingredients Method Nutrition Notes

Ingredients

Lemon Vinaigrette Ingredients:

½ cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons lemon juice fresh
1 tablespoon lemon zest fresh, preferably organic
1 clove garlic large, finely minced
1 tablespoon Dijon mustard
1 tablespoon honey preferably local
Sea salt to taste
black pepper to taste

Remaining Ingredients:

16 oz. penne pasta box
2 tablespoons extra virgin olive oil
3 cloves garlic large, minced
1 pint cherry tomatoes or grape tomatoes, halved
2 cups arugula fresh
12 large basil leaves fresh, sliced thin
1/3 cup Kalamata olives chopped
3 tablespoons Parmesan cheese freshly grated
3 oz. Feta cheese roughly chopped

Garnish:

arugula leaves additional
sprigs basil fresh
Parmesan cheese grated

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Method

Prepare the pasta according to package directions until just al dente. Drain, rinse, and set aside.
While the pasta is cooking, prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until emulsified. Set aside. (Or prepare in advance and store in the refrigerator until ready to use).
Add olive oil and garlic to a skillet set over medium heat. Sauté for approximately 1-2 minutes, or just until the garlic develops some color.
Add the tomatoes and cook, stirring occasionally, for 2-3 minutes or just until the tomatoes are warmed through. Remove from heat and stir in the fresh arugula. Set aside.
In a large mixing bowl, combine the warm tomato and arugula mixture with the fresh basil and Kalamata olives. Add the warm cooked penne pasta and both types of cheese. Season with salt and black pepper, to taste, and drizzle with 3 tablespoons of the lemon vinaigrette. Toss to combine.
Transfer the pasta salad to a large serving bowl and garnish with some fresh arugula, sprigs of basil, and freshly grated Parmesan cheese. Serve immediately with the remaining vinaigrette on the side. Enjoy!

Nutrition

Calories: 592kcalCarbohydrates: 65gProtein: 16gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 18mgSodium: 441mgPotassium: 409mgFiber: 4gSugar: 7gVitamin A: 799IUVitamin C: 22mgCalcium: 205mgIron: 2mg

Notes

Prepare the lemon vinaigrette in advance to give the flavors a chance to fully develop.

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Mediterranean Pasta Salad