This is a simple and quick recipe for the summer. I kind of winged this and I think you can add what you have on hand such as onion, chickpeas, etc and enjoy.
Mediterranean Pasta Salad
1lb pasta your choice of cut, I used ditali
1 tbsp olive oil (more for pasta)
1 pint of grape tomatoes
2 cloves garlic
2 cups cucumber diced
1/2 cup feta cheese cubed
1 can sliced black olives
1/2 cup chopped parsley
1. Cook Pasta according to package instructions
2. Drain and then toss with olive oil (about a tbsp)
3. Cook tomatoes and garlic for a few minutes to soften them (3-5min)
4. Combine all ingredients and serve!
This is my favorite pasta salad. It makes a lot so it’s great for entertaining or for a potluck. The standout flavour that makes this recipe for me is the salami. I use Brand’ts all beef, and it is excellent. I also roast my own peppers but you could use jarred.
You can make it in advance, just store the dressing in a jar in the fridge and mix and toss when ready to serve. It also makes great leftovers.
This was made for Day 5 of my 101 salads in 101 days challenge. It is adapted from Canadian Living
Parmesan Pasta Salad
1/4 cup grated Parmesan
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbsp Dijon mustard
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
3 oz thinly sliced salami
3/4 cup kalamata olives, pitted
2 cups grape or cherry tomatoes
6 cups penne pasta
3/4 cup chopped roasted red pepper
1/2 cup chopped fresh basil or parsley
In large bowl, whisk together Parmesan cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside.
Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup (125 mL) pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.
Add salami, olives, tomatoes and red pepper; toss to combine. Add basil; toss again.