Fresh Mediterranean Salad (Print Version)
# Ingredients:
→ Cold Pasta Mix
01 -
1/2 English cucumber, diced small
02 -
2-3 tablespoons freshly chopped parsley or dill
03 -
1 pint ripe cherry tomatoes, sliced in half
04 -
1/2 cup finely diced red onion
05 -
1/3 cup black olives, sliced thin
06 -
2 cups uncooked tiny pasta, like shells or ditalini
07 -
1/2 cup feta cheese, crumbled
08 -
3/4 cup marinated artichokes, chopped
→ Tangy Feta Dressing
09 -
1/3 cup good quality olive oil
10 -
1 clove of garlic
11 -
3 tablespoons dried, crumbled feta
12 -
2 tablespoons vinegar (red wine preferred)
13 -
1 teaspoon of local honey
14 -
1 teaspoon oregano (dried)
15 -
1/4 teaspoon kosher-style salt
16 -
3/4 teaspoon coarse black pepper
# Instructions:
01 -
Salt some water, boil the pasta until it’s just tender. Rinse with cold water after draining, then toss into a big bowl.
02 -
Pop all the dressing ingredients into a blender and mix till silky smooth. No blender? No worries—just whisk it all by hand with crushed garlic.
03 -
Toss the pasta with your veggies, herbs, and feta. Pour the dressing in and give it all a gentle mix. Sprinkle some herbs on top if you like.
# Notes:
01 -
Make-ahead friendly; stays good for up to 3 days.
02 -
Will keep fresh in the fridge for 5 days.
03 -
Add olive oil after chilling if noodles seem dry.