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Mediterranean Pasta Salad
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.
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
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Prepare the lemon vinaigrette in advance to give the flavors a chance to fully develop.
Nutrition
Calories: 592kcal (30%)Carbohydrates: 65g (22%)Protein: 16g (32%)Fat: 30g (46%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 18mg (6%)Sodium: 441mg (19%)Potassium: 409mg (12%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 799IU (16%)Vitamin C: 22mg (27%)Calcium: 205mg (21%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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