pasta, Artichoke, olive, and tomatoes with chunks of mozzarella and a simple Italian inspired dressing
While summer is drawing to an end here, the garden is still in full swing. The tomatoes are laden down with beautiful fruit, and we still have a few more warm days ahead of us. I love making this pasta salad during those days when summer is still present, using fresh tomatoes and basil picked straight from the garden. This salad is great by itself but also works well served with grilled chicken.
Enjoy!
– The Recipe –
Mediterranean Pasta Salad
prep time:10 minutes
total time:20 minutes
makes: 15 cups
Ingredients
Salad
- 1 lb pasta
- 4 c cherry tomatoes, halved
- 1, 14 oz can artichoke hearts
- 1/2 medium sweet onion, minced
- 3/4 c sliced kalamata olives
- 8 oz mozzarella pearls (drained)
Dressing
- 1/2 c olive oil
- 2 tsp red wine vinegar
- 1 tsp balsamic vinegar
- 2 tsp dried oregano
- 1 1/2 tsp garlic powder
- 3/4 tsp salt
- 3/4 tsp of freshly ground pepper
- 1/8 c freshly chopped basil
Directions
- Bring a large pot of salted water to a boil.
- While the water heats, prep the remaining salad items and mix together in a large bowl.
- Add the pasta to the water and boil until tender.
- While the pasta boils, combine the dressing ingredients and whisk well.
- Drain the pasta, and rinse with cold water.
- Add the pasta, to the salad ingredients and toss with the dressing.
Apricity 