Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Mediterranean Pasta Salad is quick and easy as the only thing to cook is the pasta. Use gluten-free rice pasta for those who are wheat intolerant. Everything else in the salad just requires a quick chop or slice. This is one of my favorites on a Kiddush buffet as it goes with everything. The flavors are reminiscent of Greek salad so a nice optional ingredient would be feta cheese.
| Kosher Status: | Parve |
| Number of servings: | 8 - 12 |
| Main Ingredient(s): | Pasta |
| Preparation Time: | 00:20 |
| Cooking Time: | 00:10 |
| Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
| Estimated POINT value: |
Ingredients:
Dressing:
Balsamic Vinaigrette (see Salads - Dressings)
Steps:
Cook pasta in boiling water until al dente. Drain, rinse and place in large mixing bowl. Add a couple teaspoons of olive oil and gently toss to coat. |
Dice yellow pepper and red onion into small cubes and add to pasta. |
If your jarred sun-dried tomatoes aren't already sliced, thinly slice and add to the pasta. |
Cut olives in half lengthwise and add to the pasta along with the capers. |
Drain and rinse canned garbanzo beans. Add to pasta. |
Julienne the basil by rolling leaves tightly and cutting across the roll. Add to pasta. |
Prepare Balsamic Vinaigrette as per the recipe in Salads - Dressing. Use about 1 cup for the salad. |
Add dressing into the pasta bowl and toss. |
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