Mediterranean Pasta Salad
This Mediterranean pasta salad is a Greek-inspired mix of tender pasta, briny olives, salty feta, roasted tomatoes, and peppery arugula. Flavorful and filling.
Servings: 4 servings
Calories: 354kcal
Ingredients
- 3-4 cups pasta (short) (cooked al dente and cooled)
- 20 grape or cherry tomatoes (sliced in half)
- 1 cup fresh arugula
- 4-5 ounces feta cheese (crumbled)
- ½ - ¾ cup black olives (sliced)
- 1 stalk celery (chopped)
DRIZZLE FOR TOMATOES
- 1 clove garlic (minced) (minced)
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 1-2 dashes black pepper
Instructions
- Pre-heat oven to 400.
DRIZZLE FOR TOMATOES
- In a small bowl combine well, the minced garlic, olive oil, salt and pepper.
- Place halved tomatoes on cookie sheet and drizzle with the olive oil mixture. Bake for approximately 15 minutes.
- In boiling salted water cook pasta al dente. Drain and cool for about 10 minutes.
- In a large bowl add arugula, feta cheese, olives and celery and combine, then add the roasted tomatoes and pasta, gently combine add an extra tablespoon or two of olive oil if needed. Cover with plastic and refrigerate for approximately 20 minutes before serving. Enjoy.
Notes
1 1/2 cups to 2 cups / 128 - 170g of dry pasta will make 3-4 cups / 420 - 560g cooked.
How to store the Mediterranean pasta salad
Store leftovers in an airtight container in the fridge for up to 3 days. If it seems a bit dry after chilling, just add a drizzle of olive oil and toss to refresh.Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 483mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 20.7mg | Calcium: 171mg | Iron: 1.5mg