Mediterranean Pasta Salad finished with a sprinkling of freshly ground black pepper.
I’ve always loved a great pasta salad, full of fresh ingredients and lightly dressed. Last night I felt inspired by the flavors of the Mediterranean and decided to make my pasta salad by the same name. It’s easy, makes a lot, and keeps for several days. This recipe has been the hit of many a party or pot luck gathering, and is a pretty and filling summer entree all by itself. You can find the full recipe here and the step by step is below. Mangia!
To your cooked pasta, add scallion or shallot, parsley, arugula, fresh tomatoes and Kalamata olives. But don't stir yet!
Then add the artichoke hearts with the marinade, sun-dried tomatoes with 1/4 cup of their oil, the tuna and it's oil, and then stir to combine. Lastly add the feta cheese, salt and pepper and stir again. Chill to blend the flavors and eat!
Wow, this looks really divine. Med food is the food of kings- and helps you live longer!
Thanks so much for your compliments! I agree with you whole-heartedly that Mediterranean food is the food of kings. In the summer in particular, lots of my cooking leans hard in that direction! 🙂
It has really been a memorable summer around here with all the goodies my lovely wife has been whipping up. I can’t wait to see what the fall harvest season has in store. Lucky me!
Thanks for breaking bread with me, sweetie! Your my bestest fan!
This is one of those dishes that tastes even better the next day!
I bet this is a hit, because it’s a million times better than most pasta salads. This is just wonderful!
Wow! Thanks so much for the compliments and for visiting me. I hope you’ll try this, it really is a great dish!
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