Mediterranean Pasta Salad

Edit
Mediterranean Pasta Salad

Tablefortwoblog.com

Rating

Ingredients

  • ½1X 2X 3X
  • 1pound (454 g) dried fusili/rotini pasta, or whichever pasta shape you like – bowties work well in this too
  • 1large cucumber, diced
  • 1pint (473 g) grape tomatoes, sliced in half
  • ½red onion, diced
  • 1cup (135 g) kalamata olives, pitted and coarsely chopped
  • 1cup (135 g) green olives, pitted and coarsely chopped
  • 1 ½cups (225 g) crumbled feta cheese
  • 5ounces (142 g) hard salami, sliced into 1/2-inch thick rounds and then quartered
  • FOR THE DRESSING:
  • ⅓cup (79 ml) olive oil
  • 2cloves garlic, finely minced
  • ⅛cup (29 ml) balsamic vinegar*
  • 1tablespoon granulated sugar
  • 1teaspoon kosher salt
  • ½teaspoon ground black pepper
Set base servings to enable scaling:

Directions

Cook the pasta according to the directions on the box then drain well and place in a large bowl.

Add the cucumber, tomatoes, red onion, olives, feta, and hard salami on top.

In a small bowl, whisk together olive oil, garlic, balsamic vinegar, sugar, salt, and pepper.

Pour over pasta mixture and toss well to coat.

Serve at room temperature or place in refrigerator for at least 4 hours to cool.

Notes

I used regular balsamic vinegar for this but a reader mentioned it turned her pasta salad a bit brown when she used regular balsamic. You can use white balsamic vinegar if you don’t want to possibly get a brown tint.

Nutrition

Info
Serving: 1 serving (283 grams), Calories: 514 kcal, Carbohydrates: 51 g, Protein: 17 g, Fat: 27 g, Saturated Fat: 8 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 15 g, Cholesterol: 39 mg, Sodium: 1547 mg, Potassium: 436 mg, Fiber: 4 g, Sugar: 6 g
Salads

Source: https://www.tablefortwoblog.com/mediterranean-pasta-salad/