Wednesday, October 8, 2014

Mediterranean Pasta Salad

· ¼ cup olive oil
· 2 tablespoons chopped garlic
· 2 tablespoons fresh oregano
· 1 teaspoon kosher salt
· Pepper, to taste
· ¼ cup fresh lemon juice
· 12 ounces rotini noodles (or favorite pasta)
· Zest of one lemon
· 1 cup pitted Kalamata olives, sliced in half
· ½ cup grape tomatoes cut in half
· 2 tablespoons fresh basil, chopped
· ½ cup chopped red onion
· 1 14-ounce can artichoke hearts, drained, stems left on and quartered
· 1 cup feta cheese

1. In a medium pan over low heat add oil, garlic, oregano, salt and pepper. Cook slowly for about 8 minutes or until the garlic just begins to brown. Remove from heat and add the lemon juice.
2. Cook the pasta according to the package directions but just until slightly under cooked. Remove to colander but don’t rinse.
3. Place hot pasta in a large bowl and add the oil mixture. Stir and let cool to room temperature.
4. Add lemon zest, olives, tomatoes, basil, onion and artichoke hearts. Refrigerate until chilled then stir in feta cheese.

No comments:

Post a Comment