Mediterranean Pasta Salad

Close up corner of a foil pan filled with twist pasta coated with Balsamic Vinaigrette dressing with olives, cucumbers and roasted red peppers.

A classier pasta salad with premium vegetables like roasted red peppers and sun dried tomatoes mixed with cucumbers and artichoke hearts makes this memorable summer side dish.

Course Side Dish

Cuisine Mediterranean

Keyword Mediterranean Pasta Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings that are roughly 3/4 cup each

Calories 272kcal

Author Jennifer Osterholt

Ingredients

16 ounces rotini pasta
14 ounce can artichoke hearts drained
6.7 ounce jar Kalamata olives sliced and drained
12 ounce jar roasted red peppers drained
6.7 ounce jar sun dried tomatoes drained
1 green pepper chopped
1 1/2 cups cucumber sliced and quartered
12 ounces Balsamic dressing
6 ounces feta cheese crumbles

Instructions

Cook pasta according to the directions on the package. Drain and immediately rinse under cold water.
16 ounces rotini pasta
Add dressing to the pasta and stir well.
12 ounces Balsamic dressing
Chop and slice all ingredients except feta and stir into the pasta.
14 ounce can artichoke hearts, 6.7 ounce jar Kalamata olives, 12 ounce jar roasted red peppers, 6.7 ounce jar sun dried tomatoes, 1 green pepper, 1 1/2 cups cucumber
Sprinkle feta on top just before serving.
6 ounces feta cheese

Notes

When we tested this recipe it made 12 - 14 cups of a finished batch. The canned and jarred products are more compact and thus more filling than using fresh veggies.

Nutrition