This solid Mediterranean Pasta Salad is a mid year most loved formula. It's speedy and simple to make, stacked with veges and hurled in a red wine vinaigrette!
I make pasta servings of mixed greens two or three times each month and I love to switch things up dependent on the season, the accessible item and exactly what I'm in the mind-set for. At the point when the climate is warm, this Mediterranean Pasta Salad is my most loved to make! Toss it together cucumbers, tomatoes, olives and feta cheddar and it's certain to be hit with everybody!
This formula is too flexible to what you have close by, and in every case such a group pleaser. It's new, quick thus marvelous! Also, best part is, it really keeps going in the refrigerator for a couple of days, so it's an extraordinary contender for feast preparing!
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Ingredients
- 6 oz pasta
- 2 cups arugula
- 1/2 English cucumber
- 4 oz roasted red peppers
- 2 oz sundried tomatoes
- 1 Tbsp green olives
- 2 Tbsp feta cheese optional
Dressing
- 1/4 cup olive oil from sundried tomatoes jar
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp fresh mint chopped
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Heat a large pot of salted water and cook the pasta al dente according to package instructions. Drain in a colander, then transfer the pasta to a large serving bowl.
- To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar. Immediately toss the pasta with the dressing.
- To the large bowl of pasta, add the remaining salad ingredients, and toss the pasta salad until everything is evenly coated with the dressing.
- Serve immediately or allow to chill in the fridge until ready to eat.
For more detail : bit.ly/2vvY77S
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