Mediterranean *Pasta Salad*
4 cups wholegrain pasta (short shapes, like fusilli)
½ cup chopped vine tomatoes
¼ cup balsamic vinegar
½ small red onion, thinly sliced
½ cup cucumber, sliced
½ cup artichoke, finely chopped
½ cup olives, pitted and halved
½ cup feta cheese, crumbled
2 tbsp balsamic vinegar
½ lemon, juiced
½ cup extra-virgin olive oil
1 tsp dried oregano
1 tsp salt
½ tsp freshly-ground black pepper
Fresh leafy herbs (optional)
Fill a large pot with salted water and bring to a boil. Pour in the pasta and cook for a few minutes until al dente. Drain, shake to separate and set aside.
In a small sealable bowl or jar, mix together the balsamic vinegar, lemon juice, dried oregano and olive oil. Shake or whisk together until smooth dressing forms.
Combine the pasta, the vegetables, the cheese and the dressing and toss the salad until all the ingredients are distributed evenly. Salt and pepper to taste.
Chill until ready to serve, and garnish with fresh leafy herbs, like oregano or basil.
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