Mediterranean Pasta Salad with Olives and Feta

Picture-Perfect Meals®

Mediterranean Pasta Salad with Olives and Feta

Makes 10 servings

For the salad:

  • one 14.5-ounce box pasta (penne, macaroni, small shells, fusilli or ziti) 
  • 4 cups optional add-ins, coarsely chopped: black olives, red onion, cucumbers, roasted red peppers, marinated artichoke hearts, scallions, pepperoncini, pitted kalamata olives, cherry tomatoes
  • 6 ounces crumbled feta cheese

For the vinaigrette:

  • 1/3 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 large shallot, grated
  • 3 cloves garlic, grated
  • 3 tablespoons lemon juice
  • 4 tablespoons mayonnaise
  • 2/3 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  1. Cook the pasta in salted water according to the package directions until just tender. Drain and rinse under cool water. 
  2. Place the pasta in a large bowl; top with your choice of add-ins and the feta and toss. 
  3. Make the dressing: In a jar, combine all vinaigrette ingredients through olive oil. Season to taste with salt and pepper; screw on the lid and vigorously shake the jar until combined and emulsified. Add as much of the vinaigrette as you wish (I use it all) to the pasta salad and toss well. Refrigerate for an hour or two to let the flavors meld before serving.

…from the Picture-Perfect kitchen:

  • Planning: Feel free to add more of any ingredient you like. Cooked, shredded chicken or roasted shrimp make nice add-ins for a heartier meal.

  • Product Purity: 
I'm a big fan of Barilla's Plus line of Multigrain pastas and Boar's Head crumbled feta. Yum.
  • Presentation: Chinese take-out boxes are a fun way to transport and serve the pasta. Look for sturdy ones (online and at some crafts stores) that can stand up to the salad.

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