Easy Mediterranean Pasta Salad - cooking recipe

Ingredients
    1 lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil
    1/2 cup red onion, chopped
    1 cup cucumber, chopped
    1 medium yellow bell pepper, seeded and chopped
    1 medium red bell pepper, seeded and chopped
    1/2 cup celery, chopped
    1 cup pitted kalamata olive, chopped
    1 (4 ounce) jar marinated artichoke hearts, drained and cut into quarters
    1/2 cup vegetable oil
    1/2 cup olive oil
    1/3 cup red wine vinegar
    1 (1 1/2 ounce) envelope tomato basil soup mix
    1 teaspoon fresh ground black pepper
    2 tablespoons fresh basil, chopped
    2 tablespoons fresh Italian parsley, chopped
    1 cup crumbled feta cheese
Preparation
    In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
    Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
    Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
    When ready to serve, toss the salad with the remaining dressing.

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