Pasta salad is such a throwback from the late ’80s and early ’90s. I made it all the time back in the day. It’s great because you can add any type of vegetable to fit many different flavor profiles. This Greek-inspired version is easy to throw together, and it’s full of veggies and just the right amount of carbs to satisfy without feeling heavy. I added in garbanzo beans for some extra protein, and using a whole-wheat pasta offers a little extra fiber. You could also incorporate some grilled chicken to make this dish a complete all-in-one meal. This pasta salad can be made a day in advance and stored in an airtight container for up to 3 days.
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Servings: 6-8
For the dressing:
2 cloves minced garlic
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon Dijon mustard
¼ teaspoon dried mint
½ teaspoon dried oregano
½ cup red wine vinegar
1 cup extra virgin olive oil
½ vegetable oil
½ cup crumbled feta cheese
- In a small mixing bowl, combine the garlic, salt, pepper, mustard, mint, oregano and vinegar until smooth.
- Slowly whisk in the olive oil and vegetable oil until well combined.
- Add in ½ cup of the crumbled feta cheese.
- Cover the dressing and chill until you are ready to toss the salad. This dressing may be made a couple of days ahead of time.
For the salad:
1 pound rotini or penne pasta (whole-wheat optional)
1 English cucumber, chopped
1 pint grape tomatoes, cut in half
1 (8-ounce) jar marinated artichoke heart quarters
1 (4- to 6-ounce) jar roasted red bell peppers, cut into strips
8 ounces Kalamata olives
8-ounce can garbanzo beans, rinsed and drained
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1 cup chopped fresh baby spinach
½ cup crumbled feta cheese
- Cook the pasta according to the package directions. Drain it well and toss it with a little olive oil to keep the pasta from sticking together. Place into a large mixing bowl.
- Add the cucumbers, tomatoes, artichoke hearts, roasted bell peppers, olives and garbanzo beans.
- Whisk the dressing and pour half of it over the pasta salad. Stir everything together until well combined.
- Cover the pasta and chill it until you are ready to serve. This can be made one day in advance.
- Before serving the pasta salad, toss in the chopped spinach and the remaining dressing. Adjust the seasonings by adding salt and pepper to taste. Top with the ½ cup of crumbled feta, and serve.
This article was originally published in the May 2022 issue of 225 magazine.