Believe it or not, this was my first attempt at pasta salad. I've always loved it, but seeing as in the past 4 years I’ve both really gotten into home cooking and started (and ended) a low-carb diet, it just hadn't happened. But for my birthday this past Sunday, I wanted to ensure a vegetarian option was available for those who wouldn’t want chili or hot dogs.
You will need:
For the salad:
4 oz pasta of your choice, cooked per instructions (I used Wacky Mac Veggie Spirals)
1/2 cup feta cheese
1 cup sundried tomatoes
1 cup frozen artichoke hearts, thawed, halved
1 cup kalamata olives, halved
1/2 cup red onion, sliced thinly
5 basil leaves, chiffonade
Handful parsley
For the vinaigrette:
3 tbsp olive oil
3 tbsp canola oil
Juice of 1 small lemon
1 clove of garlic, minced
2-3 tsp red wine vinegar
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste
Prepare the vinaigrette first. Combine all of the ingredients together and mix thoroughly with a whisk. Set aside to allow flavors to mingle.
Cook the pasta in well seasoned water per instructions. Drain and rinse thoroughly with cool water. Add the feta cheese, tomatoes, artichoke hearts, olives, onion, basil, and parsley to the drained pasta. Toss the salad with the vinaigrette. Can be served immediately or after refrigeration.
Adapted from For the Love of Cooking
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