Pasta salad is a must have at any summer barbecue. This is a great pasta salad that does not have to be refrigerated, so there is no risk of food poisoning if the party runs long and the salad does not get refrigerated for several hours. This pasta salad is also a delicious, lighter break from the same-old mayonnaise-based pasta salad. Your friends and family will request this Mediterranean pasta salad at every cook-out.
1 pound of pasta ( orzo, bow ties, small shells, fusili, and elbow macaroni are all good choices)
1 14 oz. can of artichoke hearts, drained and quartered
1 7 oz. jar roasted red peppers, drained and sliced
2 cups fresh tomatoes, diced
1 cup fresh basil, chopped
1/2 cup fresh chives or scallions
1 cup black or green olives, pitted and sliced in half
1 pound of feta cheese, cut into 1 inch cubes
1 garlic clove, minced
2 tablespoons Dijon mustard
1/2 cup freshly squeezed lemon juice
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup of good olive oil
1. Boil pasta in salted water with a splash of olive oil until the pasta is al dente. Drain the pasta thoroughly, but do not rinse.
2. In a 2 cup measuring cup, combine the lemon juice, mustard, and garlic. Whisk the olive oil into the lemon juice mixture, and add the salt and pepper.
3. To the pasta, add the chives or scallions, the artichokes, sliced red peppers, fresh tomatoes, olives, and fresh basil. Stir to combine. Pour the lemon vinaigrette over the salad, stir to allow the ingredients to get covered with the dressing.
4. Add the cubed feta to the pasta salad and stir gently, so the feta doesn’t get too broken up.
5. Allow the salad to sit for at least four to five hours, so the flavors can marry. Taste the pasta salad for seasoning, and add salt and pepper as necessary.
6. Serve and enjoy!
