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.
|Number of servings:||8 - 12|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 pound penne or bowtie pasta, cooked al dente (or rice pasta for gluten-free)
- 1 yellow pepper, diced
- 1 small red onion diced
- 1/3 cup thinly sliced sun-dried tomatoes packed in oil
- 1 cup black olives cut in half lengthwise
- 1/4 cup capers
- 1 can garbanzo beans, rinsed and drained
- 1 cup fresh basil, julienne sliced
Balsamic Vinaigrette (see Salads - Dressings)
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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Mediterranean Pasta Salad with Fresh Basil
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