Easy Mediterranean Pasta Salad
Too lazy to cook, but still want something tasty, this Mediterranean pasta salad will fit your need. Pasta is tossed with olive oil, roasted bell peppers, marinated artichoke hearts, sun-dried tomatoes, feta cheese and olives.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta
prefer whole wheat, any kind |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 |
roasted red bell peppers
slice into strips |
*
|
|
| ½ | cup |
artichoke hearts
marinated, sliced, plus 2 tablespoon marinate juice from the jar |
*
|
| ¼ | cup |
sundried tomatoes
oil-packed and sliced |
|
| ¼ | cup |
kalamata olives
cured, pitted and sliced |
*
|
| ½ |
red onion
thinly sliced |
|
|
| ½ | cup |
chickpeas (garbanzo beans)
canned or cooked, rinsed and drained |
|
| ½ | cup |
feta cheese
crumbled |
|
| 2 | tablespoons |
parsley leaves
freshly and finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta
prefer whole wheat, any kind |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 2 | each |
roasted red bell peppers
slice into strips |
*
|
| 118 | ml |
artichoke hearts
marinated, sliced, plus 2 tablespoon marinate juice from the jar |
*
|
| 59 | ml |
sundried tomatoes
oil-packed and sliced |
|
| 59 | ml |
kalamata olives
cured, pitted and sliced |
*
|
| 0.5 | each |
red onion
thinly sliced |
|
| 118 | ml |
chickpeas (garbanzo beans)
canned or cooked, rinsed and drained |
|
| 118 | ml |
feta cheese
crumbled |
|
| 3E+1 | ml |
parsley leaves
freshly and finely chopped |
|
Directions
Bring a large pot of salted water to a boil, and cook pasta according to the package. Drain well and toss with 1 tablespoon of olive oil. Set aside.
Meanwhile add all the other ingredients into a large mixing bowl. Toss until well combined. Stir in cooked pasta, and toss until well coated.
Serve or refrigerate until ready to use. The salad can be made 1 day ahead, and keep it in the frige.
