Mediterranean Pasta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt and pepper to taste
- 1/2 cup red wine vinegar
- 1 cup crumbled feta cheese
- 1 tsp dried oregano
- 1 tsp dijon mustard
- pasta salad:
- 1 box (16oz) uncooked short-cut pasta (i used farfal but rotini or penne work as well)
- 2/3 cup sliced red onions
- 1 pint heirloom cherry tomatoes halved (regular cherry or grape tomatoes work as well)
- 1 cup diced cucumbers
- 1/4 cup pickled capers (jarred)
- red wine vinegar and herb dressing:
- 2 1/2 tsp lemon juice freshly squeezed if possible
- 2 1/2 tsp minced garlic
- 1 1/2 tsp granulated sugar
- 1 tsp fresh minced oregano
- 2 tsp fresh minced parsley
- 3/4 cup extra-virgin olive oil
- Carbohydrate 10.9255513258626 g
- Cholesterol 136.303124991943 mg
- Fat 195.321265049459 g
- Fiber 0.764132602904969 g
- Protein 22.2205429427683 g
- Saturated Fat 45.4534348620891 g
- Serving Size 1 1 recipe (432g)
- Sodium 1818.11896889154 mg
- Sugar 10.1614187229577 g
- Trans Fat 6.2281806518906 g
- Calories 1877 calories
Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just about 30 seconds past al dente.Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a bowl and add capers to the bowl.Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.Add the chopped vegetables and crumbled feta cheese to the pasta bowl. Pour dressing over the top and toss to combine.Cover bowl with plastic wrap and refrigerate for several hours, up to 1 day.Serve cold or at room temperature, and enjoy!
